Mushroom-Stuffed Pork Roast

Name: Mushroom-Stuffed Pork Roast
Total time: 3900 s
Yield: 4 servings
Ingredients: 2 pounds pork loin roast; 1 cup fresh mushrooms chopped; 1/4 cup onions finely chopped; 1 tablespoon butter; 1 tablespoon lemon juice; 1/2 teaspoon rosemary crushed; 1 egg yolks beaten; 1/3 cup romano cheese grated; 1/4 cup walnuts finely chopped

Pork

9Ingredients

520Calories

65Minutes

Description

A butterflied, stuffed and rolled-up pork roast is not only elegant, it cooks more quickly than a standard roast. You’ll get a standing ovation—or at least sincere thanks—for making this special roast.

Ingredients

servings:

2 pounds pork loin roast
1 cup fresh mushrooms (chopped)
1/4 cup onions (finely chopped)
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon rosemary (crushed)
1 egg yolks (beaten)
1/3 cup romano cheese (grated)
1/4 cup walnuts (finely chopped)

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Directions

1For filling, in saucepan cook mushrooms and onion in butter over medium-low heat until tender and liquid has evaporated, stirring frequently. Remove from heat, stir in leamon juice, rosemary, egg yolk, Romano and walnuts; set aside. Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to roughly a 6x8-inch rectangle. Spread filling evenly on meat rectangle. Roll up lengthwise; tie with kitchen string at 1-2 inch intervals to secure.
2Place roast in shallow pan and rost in a 350 degree F. oven for 20-40 minutes (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. Slice to serve, removing string.

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