Mushroom-Stuffed Pork Loin

Ingredients

1 centre-cut boneless single pork loin roast, about 3 lb/1.5 Kg
salt and pepper to taste
5 strips bacon
1/2 cup (125 mL) chicken stock
1 tbsp (15 mL) cornstarch

Mushroom Stuffing:
2 tbsp (25 mL) vegetable oil
8 cups (2 L) diced mixed mushrooms
3 garlic cloves, minced
1 onion, finely chopped
1 cup (250 mL) diced sweet red pepper
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) dry white wine or chicken stock
2 tbsp (25 mL) minced fresh parsley
1 tbsp (15 mL) minced fresh thyme
1 cup (250 mL) fresh bread crumbs


Directions

In large skillet, heat oil over medium heat; cook mushrooms, garlic, onion, red pepper, salt and pepper until no liquid remains, about 15 minutes. Add wine and bring to boil; reduce heat and simmer until evaporated, about 8 minutes. Stir in parsley and thyme. Let cool. Stir in bread crumbs.

Meanwhile, with short end of pork closest to you, place, fat side up, on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like book. Starting in centre of opened loin with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed paper. With mallet, pound to even 1/2-inch (1 cm) thickness.

Leaving 1-inch (2.5 cm) border on 1 short side, spread mushroom stuffing over meat. Starting at other short side, tightly roll up. Sprinkle with salt and pepper. Lay bacon strips crosswise over meat. Place seven 15-inch (38 cm) lengths of string crosswise under loin; tie at top and cut off excess string.

Place roast on rack in roasting pan. Roast in 375°F (190°C) oven (or in convection oven at 350°F/180°C) until just a hint of pink remains inside and meat thermometer inserted in centre registers 160°F (70°C) for about 1 hour and 30 minutes. Transfer to cutting board. Tent with foil; let stand for 10 minutes before slicing.

Skim fat from drippings in drip pan. Pour drippings into glass measuring cup; add enough chicken stock to make 1 cup (250 mL). Pour into saucepan and bring to boil. Combine cornstarch with 2 tbsp (25 mL) cold water; whisk into saucepan and cook until thickened, about 1 minute. Serve with pork.


This recipe is also linked to...

Seasonal Inspiration Saturday