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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 26, 2021 Print Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Roast Time: 90 mins Stand Time: 15 mins Total Time: 30 mins Servings: 6 Yield: 2 1/4 pounds cooked pork plus 1 1/2 cups sauce Jump to Nutrition Facts Ingredients 1 ¾ cup chopped assorted fresh mushrooms (such as brown, shiitake, and/or oyster) ¼ cup finely chopped onion 2 tablespoon butter or margarine 2 tablespoon 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 White Wine and Shallot Sauce 1 ¼ cup chicken broth ½ cup dry white wine, apple juice, or apple cider 2 tablespoon finely chopped shallot 2 tablespoon butter, softened 1 tablespoon all-purpose flour 1 teaspoon snipped fresh thyme or sage, or 1/2 teaspoon dried thyme or sage, crushed Directions 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. 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. 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 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. Print Nutrition Facts (per serving) 485 Calories 27g Fat 6g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 485 % Daily Value * Total Fat 27g 35% Saturated Fat 11g 55% Cholesterol 176mg 59% Sodium 361mg 16% Total Carbohydrate 6g 2% Total Sugars 1g Protein 48g Vitamin C 1.2mg 6% Calcium 56mg 4% Iron 1.8mg 10% Potassium 768mg 16% Fatty acids, total trans 1g Folate, total 11.3mcg Vitamin B-12 1mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.