Mushroom-Stuffed Pork Roast

This elegant pork roast, topped with wine sauce, is nice enough to serve for Christmas or New Year's, in place of turkey or ham.

Mushroom-Stuffed Pork Roast Enlarge Image
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Makes:
6 servings
Prep:
30 mins
Roast:
1 hr 30 mins 325°F
Stand:
15 mins
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Mushroom-Stuffed Pork Roast

Ingredients
1 3/4
cups chopped assorted fresh mushrooms (such as brown, shiitake, and/or oyster)
1/4
cup finely chopped onion
2
tablespoons butter or margarine
2
tablespoons fine dry bread crumbs
1
teaspoon snipped fresh thyme or sage or 1/2 teaspoon dried thyme or sage, crushed
1
3 pound pork loin center rib roast, backbone loosened (6 ribs total)
1
recipe White Wine and Shallot Sauce

Directions

  1. For stuffing, in a large skillet, cook mushrooms and onion in hot butter about 3 minutes or until tender. Stir in bread crumbs, thyme, 1/4 teaspoon salt, and a dash pepper. Set aside.
  2. Trim fat from meat. On meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets. Spoon stuffing into pockets. Place meat, rib side down, in a shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer into thickest part, not touching bone.
  3. Roast in a 325 degree F oven for 1-1/4 to 1-3/4 hours or until thermometer registers 155 degree F. After 1 hour, cover loosely with foil to prevent overbrowning. Remove roast from oven. Cover with foil; let stand 15 minutes. (The meats temperature will rise 5 degree F during standing.) Slice roast between ribs. Serve with White Wine and Shallot Sauce. Makes 6 servings.

White Wine and Shallot Sauce

Ingredients

1 1/4
cups chicken broth
1/2
cup dry white wine, apple juice, or apple cider
2
tablespoons finely chopped shallot
2
tablespoons butter, softened
1
1
teaspoon snipped fresh thyme or sage, or 1/2 teaspoon dried thyme or sage, crushed

Directions

  1. In a medium saucepan, stir together chicken broth; dry white wine, apple juice, or apple cider; and finely chopped shallot. Bring just to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until reduced to 1 cup. Stir together softened butter and all-purpose flour; stir into wine mixture, 1 teaspoon at a time, stirring constantly. Continue cooking and stirring until thickened. Cook and stir for 1 minute more. Stir in snipped fresh thyme or sage or dried thyme or sage, crushed.
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