Roast Pork Loin Stuffed with Mushrooms
Roast is the second meat dish of the Italian family. Whether it’s pork, veal, or lamb, this dish enriches our tables.
Roast pork loin stuffed with mushrooms is prepared in no time at all with a few ingredients. You can make this dish, which is partly a fridge-cleaning dish, in fact, while the mandatory ingredients remain the meat, potatoes, and mushrooms, as for the cold cuts, you can use what you have in the fridge.
The whole will be flavored with aromas that I will show you how to make at home and rosemary.
To season the roast pork loin stuffed with mushrooms, we will use very little extra virgin olive oil, about 3 tablespoons.
The roast is already semi-sliced ready to be served. You will need to cut the meat almost to the base leaving it whole, flavor it with aromas, stuff it, tie it, and then cook it in the oven.
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- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 428.20 (Kcal)
- Carbohydrates 26.41 (g) of which sugars 3.45 (g)
- Proteins 37.84 (g)
- Fat 18.63 (g) of which saturated 4.94 (g)of which unsaturated 6.27 (g)
- Fibers 3.87 (g)
- Sodium 475.54 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s shop to make
- 1.1 lbs pork loin (whole)
- 1.1 lbs mushrooms (of choice)
- 1.1 lbs potatoes (chopped into 3/4 inch cubes)
- 3 tbsps extra virgin olive oil
- 1/4 cup white wine
- to taste rosemary
- to taste roast seasonings
- to taste salt
- to taste pepper
- 3.5 oz mortadella (or other cold cuts in pieces)
A look at health
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 1 Kitchen string
- 1 Baking dish
- 1 Oven
Steps
To make
Let’s start with the vegetables: clean the mushrooms with a cloth and remove the stem part, then slice them into thick 3/8 inch slices.
Then move on to the potatoes, peel them and cut them into 3/4 inch pieces.
Take a whole piece of pork loin and make 4 cuts creating 5/8 inch thick slices, without going all the way down,
in fact, the base should remain attached.
Season with salt, pepper, and massage all sides,
Add the roast seasonings, and continue to massage.
Insert slices of mushrooms between the slices of meat,
and then pieces of cold cuts.
Now place a sprig of rosemary on top of the pork loin then
Proceed to tie it with kitchen string.
Place the pork loin in a not very large baking dish
and
add the mushrooms and potatoes.
Season with oil, salt, pepper, rosemary needles, and other powdered seasonings.
If you want an even richer dish, you can add butter flakes on the potatoes.
Bake in a preheated oven at 350°F static for 20 minutes, then turn the pork loin, deglaze with white wine and cook for another 10 minutes.
At the end of cooking, let the meat rest until it is warm. You can take it out of the oven and cover it with parchment paper so it doesn’t dry out, then untie it.
Serve it hot and slice it directly at the table, you’ll surely make a great impression.
Roast Pork Loin Stuffed with Mushrooms: It keeps up to 2 days in the fridge and up to 3 months in the freezer.
FAQ (Questions and Answers)
Feel free to ask
Can I replace the potatoes?
Yes, you could even omit them, but at this point, the mushrooms that serve as a side dish should be added later when you are deglazing with the wine.
Or you could use carrots, zucchini, or even celery root or sweet potatoes.
