(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK LOIN RECIPES>>>>> >  Mushroom Stuffed Pork Roast



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Serves 4


    1-2 pound single pork loin roast
    1 cup chopped fresh mushrooms
    1/4 cup finely chopped onions
    1 tablespoon butter
    1 tablespoon lemon juice
    1/2 teaspoon rosemary, crushed
    1 egg yolk, beaten
    1/3 cup grated Romano cheese
    1/4 cup finely chopped walnuts

Cooking 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 45-50 minutes or until internal temperature (measured with a meat thermometer) reaches 155 degrees F.

Remove from oven, let rest for 5 minutes. Slice to serve, removing string.

Serving Suggestions
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.

Nutrition Facts
Calories 410 calories; Protein 49 grams; Fat 22 grams; Sodium 196 milligrams; Cholesterol 182 milligrams; Saturated Fat 8 grams; Carbohydrates 3 grams; Fiber 1 grams

Recipe courtesy of National Pork Board.   For more information about The Other White Meat, visit

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages