After making a batch of stuffed mushrooms, there was a healthy portion of stuffing left over. A pork loin roast in the fridge lay waiting. Serendipity. The recipe that follows assumes you will not be making a batch of stuffed mushrooms first. But please feel free to do so.
Stuffed Pork Loin Roast
3 lb Pork Loin Roast
4 slices thick-sliced smoked bacon, finely diced
1/2 cup Italian sausage
1/2 cup bread crumbs
1 cup porcini mushrooms
1 beaten egg
2 Tb. spice rub
Pulse mushrooms in food processor until finely diced. Mix mushrooms, bacon, sausage, crumbs, and egg until well mixed. Slice pork roast length-wise, to approximately half way through. Open the roast and then beginning at the cut, slice to the left to 1 inch from the outside and repeat again to the right. If you were to roll the roast back together, the cut would make a an inverted “Y”. Spoon stuffing evenly along center of the roast. Bring the sides back up around the stuffing and tie with butcher twine every inch. Rub spices liberally on roast. We utilized a blend of celery seed, salt, pepper, toasted onion powder and shallot powder but a Bloody Mary spice mix would work well. Wrap the roast in plastic wrap. Refrigerate overnight.
Heat oven to 475 degrees. Unwrap roast and place in roast pan. Cook at 475 degrees for 10 minutes, then reduce heat to 300 degrees. Cook for 90 minutes, or until it reaches an internal temperature of 150 degrees. Remove from the oven and let rest 5 minutes before slicing and serving with roast potatoes or side of your choice.