WILD MUSHROOM-STUFFED PORK ROAST

Wild Mushroom-Stuffed Pork Roast image

Just watch your family come running when you pull this juicy pork loin roast, bursting with savory wild mushroom stuffing, from the oven. It slices into pretty medallions, making it impressive for guests too.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 10

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

Steps:

Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.
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.
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.
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.
Roast uncovered 45 to 55 minutes or until thermometer reads 150°F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.

Nutrition Facts : Calories 350, Carbohydrate 8 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g