MUSHROOM STUFFED PORK ROAST RECIPES
MUSHROOM-STUFFED PORK ROAST | BETTER HOMES & GARDENS - BETT…
This elegant pork roast, topped with wine sauce, is nice enough to serve for Christmas or New Year's, in place of turkey or ham.
Provided by Better Homes & Gardens
Prep Time 30 minutes
Yield 2 1/4 pounds cooked pork plus 1 1/2 cups sauce
Number Of Ingredients 7
Steps:
Nutrition Facts : Calories 485 calories, CarbohydrateContent 6 g, CholesterolContent 176 mg, FatContent 27 g, FiberContent 1 g, ProteinContent 48 g, SaturatedFatContent 11 g, SodiumContent 361 mg, SugarContent 1 g
WILD MUSHROOM-STUFFED PORK ROAST RECIPE - BETTYCROCKER.COM
Just watch your family come running when you pull this juicy pork loin roast, bursting with savory wild mushroom stuffing, from the oven. It slices into pretty medallions, making it impressive for guests too.
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 350 , CarbohydrateContent 8 g, CholesterolContent 115 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 40 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 2 g, TransFatContent 0 g
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BACON MUSTARD PORK ROAST WITH STUFFED MUSHROOM CAPS RECIP…
Something a little different when you're tired of the same ole stuff.
From allrecipes.com
Reviews 3.7
Total Time 1 hours 20 minutes
Category Main Dishes, Pork, Pork Roast Recipes
Calories 527.2 calories per serving
From allrecipes.com
Reviews 3.7
Total Time 1 hours 20 minutes
Category Main Dishes, Pork, Pork Roast Recipes
Calories 527.2 calories per serving
- Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.
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PORTOBELLO-STUFFED PORK ROAST RECIPE: HOW TO MAKE IT
Tart cherries and earthy mushrooms come together in a savory stuffing for pork tenderloin. The sauce—prepared with port wine and balsamic vinegar—makes every bite even better.—Linda Monach, Chestnut Hill, Massachusetts
From tasteofhome.com
Reviews 5
Total Time 02 hours 35 minutes
Category Dinner
Calories 495 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 35 minutes
Category Dinner
Calories 495 calories per serving
- In a small bowl, combine cherries and 1/2 cup wine. Let stand 5 minutes. Drain cherries, reserving wine; set side., Chop one mushroom. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from heat. Add bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom., Preheat oven to 350°. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread stuffing mixture over meat., Roll up jelly-roll style, starting with a long side. Tie pork at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Slice remaining mushrooms; brush with 1 tablespoon vinegar. Arrange around pork., Bake 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand 10 minutes before slicing., For sauce, in a small saucepan, combine wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer 5 minutes. Serve with pork and mushrooms.
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PATTY SAVEURS | MUSHROOM STUFFED PORK ROAST
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WILD MUSHROOM STUFFED PORK ROAST FOOD WITH INGREDIENTS,NUT…
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MUSHROOM-STUFFED PORK TENDERLOIN RECIPE | FOOD NETW…
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RECIPE: ROASTED PORK LOIN STUFFED WITH BABY SPINACH, MUS…
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MUSHROOM BACON STUFFED PORK TENDERLOIN - SPEND WITH PENNIE…
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