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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


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