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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
US|METRIC
4 SERVINGS
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Directions
- 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.
- 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.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol215mg72% |
Sodium250mg10% |
Potassium960mg27% |
Protein54g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber<1g4% |
Sugars1g |
Vitamin A4% |
Vitamin C6% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.