Wild Mushroom-Stuffed Pork Roast

Dairy Free
Health score
24%
Wild Mushroom-Stuffed Pork Roast
90 min.
8
310kcal

Suggestions


Indulge in the rich and savory flavors of our Wild Mushroom-Stuffed Pork Roast, a delightful dish that promises to impress at any gathering. This dairy-free recipe is perfect for those seeking a hearty main course that is both satisfying and elegant. With a preparation time of just 90 minutes, you can easily serve this culinary masterpiece to your family or guests without spending all day in the kitchen.

The star of this dish is the succulent boneless pork loin roast, which is expertly stuffed with a delectable mixture of dried porcini and fresh baby portabella mushrooms. The earthy flavors of the mushrooms meld beautifully with the aromatic herbs, creating a stuffing that elevates the pork to new heights. Each bite is a harmonious blend of textures and tastes, making it a memorable centerpiece for lunch or dinner.

Not only is this recipe a feast for the senses, but it also boasts a balanced caloric profile, with each serving containing approximately 310 calories. The combination of protein, healthy fats, and minimal carbohydrates makes it a wholesome choice for any meal. Whether you're hosting a special occasion or simply looking to treat yourself, this Wild Mushroom-Stuffed Pork Roast is sure to become a favorite in your culinary repertoire.

Ingredients

  • oz the following: parmesan rind) dried
  • lb pork loin boneless
  • tablespoon butter 
  • 0.5 cup onion finely chopped
  • oz portabello mushrooms fresh finely chopped
  • 0.5 cup pepperidge farm sage and onion stuffing stuffing (do not use stuffing cubes)
  • tablespoons vegetable oil 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper 
  • leaves sage fresh

Equipment

  • bowl
  • frying pan
  • oven
  • roasting pan
  • kitchen thermometer
  • aluminum foil

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.
  3. Add onion; cook and stir about 1 minute or until tender.
  4. Drain porcini mushrooms well; chop.
  5. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.
  6. Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string.
  7. Place stuffed pork in shallow roasting pan.
  8. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
  9. Roast uncovered 45 to 55 minutes or until thermometer reads 150°F.
  10. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F.
  11. Remove strings from pork before carving.
  12. Garnish with sage.

Nutrition Facts

Calories310kcal
Protein51.96%
Fat38.23%
Carbs9.81%

Properties

Glycemic Index
7.38
Glycemic Load
0.21
Inflammation Score
-4
Nutrition Score
21.725652290427%

Flavonoids

Isorhamnetin
0.5mg
Kaempferol
0.06mg
Quercetin
2.03mg

Nutrients percent of daily need

Calories:310.18kcal
15.51%
Fat:12.94g
19.9%
Saturated Fat:3.18g
19.88%
Carbohydrates:7.47g
2.49%
Net Carbohydrates:6.15g
2.24%
Sugar:1.48g
1.64%
Cholesterol:107.16mg
35.72%
Sodium:308.49mg
13.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.55g
79.11%
Selenium:60.3µg
86.15%
Vitamin B6:1.38mg
68.89%
Vitamin B3:11.74mg
58.71%
Vitamin B1:0.8mg
53.52%
Phosphorus:432.41mg
43.24%
Vitamin B2:0.42mg
24.52%
Vitamin B5:2.39mg
23.91%
Zinc:3.54mg
23.58%
Potassium:819.18mg
23.41%
Copper:0.39mg
19.6%
Vitamin B12:0.88µg
14.74%
Magnesium:51.57mg
12.89%
Vitamin K:8.11µg
7.72%
Iron:1.23mg
6.85%
Vitamin D:0.9µg
6.02%
Manganese:0.12mg
5.8%
Fiber:1.32g
5.3%
Folate:20.52µg
5.13%
Vitamin E:0.74mg
4.91%
Vitamin A:102.26IU
2.05%
Calcium:16.97mg
1.7%
Vitamin C:0.87mg
1.05%