Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Meats Forum > Pork Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 05-09-2018, 06:54 PM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 13,487
Thanks: 437
Thanked 3,680 Times in 2,356 Posts
QSis will become famous soon enough
Default Wild Mushroom-Stuffed Pork Loin

A million thanks to Peep for formatting this post for me!

This was a great way to use some of my dried mushrooms.

I cut the chunk of loin into thirds, keeping the meat attached and opened like a book. I brined it overnight.

Otherwise, made the recipe as written.

My photo is under the Betty Crocker photo.

Lee



Wild Mushroom-Stuffed Pork Loin

https://www.bettycrocker.com/recipes...d-2d1afbc6d517


Ingredients

1 package (1 oz.) dried porcini mushrooms

1 boneless pork loin roast (3 lb.)

1 tablespoon butter or margarine

1 medium onion, finely chopped (1/2 cup)

1 package (8 oz.) fresh baby portabella mushrooms, finely chopped

1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes)

2 tablespoons olive or vegetable oil

1/2 teaspoon salt

1/4 teaspoon pepper
Fresh sage leaves, if desired


1. Heat oven to 375F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.

2. Meanwhile, cut pork roast horizontally to 1/2 inch from one long side without cutting all the way through (pork will open like a book); set aside. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook and stir about 1 minute or until tender.

3. Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.

4. Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string. Place stuffed pork in shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.

5. Roast uncovered 45 to 55 minutes or until thermometer reads 150F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160F. Remove strings from pork before carving. Garnish with sage.


__________________
Attached Images
  

Last edited by lilbopeep; 05-09-2018 at 10:16 PM.
Reply With Quote
The Following 3 Users Say Thank You to QSis For This Useful Post:
lilbopeep (05-09-2018), medtran49 (05-09-2018), Sass Muffin (05-09-2018)
  #2  
Old 05-09-2018, 07:08 PM
Sass Muffin's Avatar
Sass Muffin Sass Muffin is offline
#coffeefreak
 
Join Date: Feb 2009
Location: Northern Ohio
Posts: 18,410
Thanks: 7,020
Thanked 12,092 Times in 5,167 Posts
Sass Muffin is an unknown quantity at this point
Default Re: Wild Mushroom-Stuffed Pork Loin

Nice!
__________________
'You don't need a silver fork to eat good food'
- Paul Prudhomme
Reply With Quote
  #3  
Old 05-09-2018, 07:12 PM
medtran49's Avatar
medtran49 medtran49 is online now
Pizza Chef
 
Join Date: Feb 2017
Location: S Florida
Posts: 1,267
Thanks: 2,624
Thanked 2,085 Times in 883 Posts
medtran49 is on a distinguished road
Default Re: Wild Mushroom-Stuffed Pork Loin

That looks really good.
Reply With Quote
Reply

Tags
roast, stuffed pork loin, wild mushroom

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Peep's Stuffed Pork Loin lilbopeep Pork Forum 8 08-19-2011 02:51 PM
Stuffed Pork Loin FryBoy Pork Forum 9 06-12-2009 08:50 PM




All times are GMT -4. The time now is 08:02 AM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Copyright NetCookingTalk.com