Shelly's Recipe

Mushroom Stuffed Pork Roast

Category: Roasts/Tenderloins - Pork

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

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.

Serves 4