Mushroom-Stuffed Pork Roast Recipe | Yummly
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Mushroom-Stuffed Pork Roast

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Mushroom-Stuffed Pork Roast

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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.


  • 2 lb. pork loin roast
  • 1 cup fresh mushrooms (chopped)
  • 1/4 cup onions (finely chopped)
  • 1 Tbsp. butter
  • 1 Tbsp. lemon juice
  • 1/2 tsp. rosemary (crushed)
  • 1 egg yolk (beaten)
  • 1/3 cup romano cheese (grated)
  • 1/4 cup walnuts (finely chopped)
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    1. For 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.
    2. Place 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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