Wild Mushroom-Stuffed Pork Roast

Wild Mushroom-Stuffed Pork Roast
Ingredients
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
Directions
  1. Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Tip:
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
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