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Mushroom and Herb Stuffed Pork Loin

An elegant and flavorful stuffed pork loin featuring a savory mushroom and herb filling. Perfect for a dinner party or a special occasion meal.

Prep Time
25 minutes
Cook Time
45-55 minutes
Servings
6-8
Ingredients
  • 2-3 lb Pork Loin
  • 8 oz Cremini Mushrooms
  • 1/2 medium Onion
  • 2 cloves Garlic
  • 2 tablespoons Fresh Thyme
  • 1 tablespoon Fresh Rosemary
  • 2 tablespoons Olive Oil
  • 1/4 cup Dry White Wine
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Mushroom Filling

Finely chop the mushrooms and onion. Mince the garlic. Heat olive oil in a skillet over medium heat. Add the onion and cook until softened. Add the garlic and mushrooms and cook until the mushrooms are tender and have released their liquid. Add the thyme and rosemary, salt, and pepper. Cook for another minute. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until the wine has evaporated. Remove from heat and let cool slightly.

Butterfly the Pork Loin

Carefully butterfly the pork loin by slicing it horizontally along one side, being careful not to cut all the way through. Open it like a book. You can also ask your butcher to do this for you.

Stuff the Pork Loin

Spread the mushroom and herb filling evenly over the butterflied pork loin. Roll the pork loin tightly and secure it with kitchen twine.

Sear and Roast

Preheat oven to 375°F (190°C). Sear the pork loin in a hot skillet with olive oil until browned on all sides. Transfer the skillet to the preheated oven and roast for 45-55 minutes, or until the internal temperature reaches 145°F (63°C).

Rest and Serve

Remove the pork loin from the oven and let it rest for 10 minutes before slicing and serving. Serve with roasted vegetables or mashed potatoes.

Nutrition Facts Estimated per 100g of product

Calories: 190, Protein: 26g, Fat: 9g, Carbohydrates: 3g

Other Considerations for Nutrition

This recipe is a good source of protein, iron, and B vitamins. Consider using a leaner cut of pork loin to further reduce the fat content.

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FAQ

  • Can I use different types of mushrooms?

    Yes, you can use any type of mushroom you like, such as shiitake, oyster, or portobello mushrooms.
  • Can I substitute the white wine?

    If you don't want to use white wine, you can substitute it with chicken broth or vegetable broth.
  • How can I add more flavor to the pork loin?

    You can rub the pork loin with a mixture of herbs and spices before searing it, such as garlic powder, onion powder, paprika, and oregano.