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Mushroom-Stuffed Pork Roast

Makes: 6 servings
Prep 30 mins Roast 325°F1 hr 30 mins Stand 15 mins
Mushroom-Stuffed Pork Roast
  • 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 - 4  pound  pork loin center rib roast, backbone loosened (6 ribs total)
  • 1  recipe White Wine and Shallot Sauce

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
  • 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  tablespoon  all-purpose flour
  • 1  teaspoon  snipped fresh thyme or sage, or 1/2 teaspoon dried thyme or sage, crushed

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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