Grilled Mushroom-Stuffed Pork Loin

Author: Canadian Living

Pair up these two Ontario products for a spectacular rolled and barbecued roast. Buy a few of each mushroom - button, cremini, shiitake (use caps only) and oyster - for the stuffing. Wrapping the roast in bacon imparts smoky flavour and keeps the meat moist. It would be hard to deny that bacon makes everything taste better.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 1 centre-cut boneless single pork loin roast about 3 lb/1.5 Kg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 strips bacon
  • 1/2 cup chicken stock
  • 1 tablespoon cornstarch
Mushroom Stuffing:
  • 2 tablespoons vegetable oil
  • 8 cups diced mixed mushrooms
  • 3 garlic cloves minced
  • 1 onion finely chopped
  • 1 cup diced sweet red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white wine (add 1 tsp white wine vinegar to chicken stock)
  • 1/2 cup chicken stock (add 1 tsp white wine vinegar to chicken stock)
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 1 cup fresh bread crumbs

Method

Mushroom Stuffing:
In large skillet, heat oil over medium heat; cook mushrooms, garlic, onion, red pepper, salt and pepper until no liquid remains, about 15 minutes. Add wine and bring to boil; reduce heat and simmer until evaporated, about 8 minutes. Stir in parsley and thyme. Let cool. Stir in bread crumbs.

Meanwhile, with short end of pork closest to you, place, fat side up, on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like book. Starting in centre of opened loin with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed paper. With mallet, pound to even 1/2-inch (1 cm) thickness.

Leaving 1-inch (2.5 cm) border on 1 short side, spread mushroom stuffing over meat. Starting at other short side, tightly roll up. Sprinkle with salt and pepper. Lay bacon strips crosswise over meat. Place seven 15-inch (38 cm) lengths of string crosswise under loin; tie at top and cut off excess string.

Set foil drip pan under 1 burner of 2-burner barbecue or under centre of 3-burner barbecue. Heat remaining burner(s) to medium. Set roast on greased grill over drip pan. Close lid and cook until just a hint of pink remains inside and meat thermometer inserted in centre registers 160°F (70°C), 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to cutting board. Tent with foil; let stand for 10 minutes before slicing.

Skim fat from drippings in drip pan. Pour drippings into glass measuring cup; add enough chicken stock to make 1 cup (250 mL). Pour into saucepan and bring to boil. Combine cornstarch with 2 tbsp (25 mL) cold water; whisk into saucepan and cook until thickened, about 1 minute. Serve with pork.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 359 mg
  • Protein 29 g
  • Calories 295.0
  • Total fat 13 g
  • Cholesterol 75 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Grilled Mushroom-Stuffed Pork Loin

Login