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
- 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.
One ounce of dried mushrooms makes about 1/2 cup chopped re-hydrated mushrooms.Porcini mushrooms are wild mushrooms with a pale brown color and pungent, woodsy flavor