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Roast pork loin stuffed with mushrooms recipe

Roast pork loin stuffed with mushrooms recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork loin

Tender and juicy pork loin is roasted with a deliciously aromatic mushroom stuffing then wrapped in smoked bacon resulting in an attractive and flavourful pork roast.

15 people made this

IngredientsServes: 6

  • 1kg boneless pork loin
  • 1 teaspoon dried thyme
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • For the mushroom stuffing
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 300g mushrooms, chopped
  • 3 tablespoons dried breadcrumbs
  • 1 tablespoon grated cheese
  • 2 tablespoons chopped fresh parsley
  • 100g smoked bacon rashers

MethodPrep:20min ›Cook:1hr ›Extra time:15min resting › Ready in:1hr35min

  1. Preheat the oven to 180 C / Gas 4.
  2. Place the pork loin onto a chopping board and using a sharp knife make a deep incision along the length of the loin, taking care not to cut all the way through. Open the loin like a book then beat lightly with a meat hammer. Rub the loin with thyme, garlic and seasoning.
  3. For the mushroom stuffing:

  4. In a frying pan, melt the butter and cook and stir the onion until translucent. Add mushrooms and cook for a further 5 minutes. Remove from the heat and set aside to cool. Stir in breadcrumbs, cheese and parsley and mix well. Season with salt and pepper.
  5. Spread the mushroom mixture evenly over the pork loin, then roll the loin up tightly and secure with skewers. Wrap the loin with the bacon and transfer to a baking dish. Add a splash of water to the dish.
  6. Roast for 1 hour until the pork is no longer pink in the centre. Allow to rest for 15 minutes before slicing and serving.

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Recipe Summary

  • 1 ¾ cups chopped assorted fresh mushrooms (such as brown, shiitake, and/or oyster)
  • ¼ cup finely chopped onion
  • 2 tablespoons butter or margarine
  • 2 tablespoons fine dry bread crumbs
  • 1 teaspoon snipped fresh thyme or sage or 1/2 teaspoon dried thyme or sage, crushed
  • 1 3 pound pork loin center rib roast, backbone loosened (6 ribs total)
  • 1 recipe White Wine and Shallot Sauce

For stuffing, in a large skillet, cook mushrooms and onion in hot butter about 3 minutes or until tender. Stir in bread crumbs, thyme, 1/4 teaspoon salt, and a dash pepper. Set aside.

Trim fat from meat. On meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets. Spoon stuffing into pockets. Place meat, rib side down, in a shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer into thickest part, not touching bone.

Roast in a 325 degree F oven for 1-1/4 to 1-3/4 hours or until thermometer registers 155 degree F. After 1 hour, cover loosely with foil to prevent overbrowning. Remove roast from oven. Cover with foil let stand 15 minutes. (The meats temperature will rise 5 degree F during standing.) Slice roast between ribs. Serve with White Wine and Shallot Sauce. Makes 6 servings.

Roasted Pork Loin With Mushroom Gravy

Preheat the oven to 400 °F. Line a rimmed baking sheet with aluminum foil.

Sprinkle the pork evenly with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook 1 tenderloin until browned, 2 to 3 minutes on each side. Remove the tenderloin and place on the prepared baking sheet and repeat with the remaining tenderloin. Place the baking sheet in the oven and bake the tenderloins until desired degree of doneness is reached, about 10 minutes.

Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat. Add the onions and mushrooms and cook, stirring constantly, until the vegetables are tender, 4 to 5 minutes.

In a small bowl, combine the gravy mix and 1 1/2 cups cold water, stirring until smooth. Add to the onion mixture and cook, stirring constantly, until the gravy is thickened, about 2 minutes.

Slice the pork and serve with the onion and mushroom gravy. Serve with the mashed potatoes, if desired. Garnish with fresh rosemary.

Recipe Summary

  • 1 (1 pound) whole pork tenderloin
  • salt and freshly ground black pepper to taste
  • 2 teaspoons vegetable oil
  • ½ cup chicken broth
  • 2 tablespoons heavy cream
  • 1 tablespoon extra-hot prepared horseradish
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon cold butter
  • 1 teaspoon chopped fresh chives

Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.

Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.


  • 1/2 cup butter(1 stick)
  • 2 tablespoons olive oil
  • 6 medium green onion, chopped (about 3/4 cup)
  • 1 tablespoon minced garlic
  • 3 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
  • 2 cans (14 ounces each ) artichoke hearts, drained and chopped
  • 3 cans (8 ounces each ) mushrooms, pieces and stems, drained
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon ground black pepper
  • 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
  • 5 pounds center-cut boneless pork loin roast, butterflied (1 roast)
  • 1/2 teaspoon garlic powder

I find it’s all about protecting our immune cells, increasing blood flow to the centers where they reside, and using natural remedies and food for an extra boost. My Roasted Stuffed Pork Loin is packed full of s hitake mushrooms, which contain lentinan, an immune strengthener used to fight disease, from the flu to cancer.

Prep time: 40 minutes
Total time: 1 hour 30 minutes
Phase: 2
Serves: 8

Portion Sizes:
20 pounds or less: 4 ounces of pork + 2 cups of Phase 2 veggies
20-40 pounds: 6 ounces of pork + 3 cups of Phase 2 veggies
40+ pounds: 6 ounces of pork + 4 cups of Phase 2 veggies


2-pound boneless pork loin roast
2 tablespoons (or more) chicken broth
1 clove garlic, finely chopped
1/4 pound cremini (Baby Bella) mushrooms, sliced
1/4 pound shiitake mushrooms, stemmed and sliced
5-ounce package baby spinach
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons fresh thyme leaves
2 teaspoons freshly grated lemon zest

1 red onion, peeled and cut into 8 wedges

Freshly ground black pepper


Heat 2 tablespoons of the broth in a large nonstick skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until they start to brown and release their liquid, 3 to 5 minutes, adding more broth if necessary to prevent sticking. Add the spinach and stir until just wilted 2 to 3 minutes. Remove the pan from the heat. Stir in the parsley, sage, thyme, lemon zest, 3/4 teaspoon sea salt and 3/4 teaspoon black pepper. Let cool.

Preheat the oven to 350 degrees. Rinse the pork roast, and pat it dry. Position the pork roast on a work surface with the short side facing you. With a long, sharp knife, begin spiral-cutting the roast to make a big, flat piece of pork: Starting 1/2 inch from the bottom of the roast on a long edge, cut almost all the way through the roast horizontally, stopping about 1/2 inch from the opposite edge of the roast. Continue cutting 1/2 inch above the underside of the roast, unrolling the roast like a carpet. Season the pork all over with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Spread the cooled spinach-mushroom mixture evenly over the pork, leaving a border around the edges, add red onion wedges. Roll up (starting with a short side) and tie the roast at 1-inch intervals with kitchen twine.

Heat a nonstick skillet over medium-low heat. Add the roast and brown on all sides and ends.

Line a roasting pan with parchment and place a roasting rack on top of the parchment. Place the pork on the rack, and roast 40 minutes, or until a thermometer inserted into thickest part of the roast reads 145 degrees. Let the pork rest for 10 minutes before slicing and serving.

Barbecued Stuffed Pork Loin

Total time: 45 minutes
This is marinated for a few hours in a cross between a brine and a classic pork rib sauce. I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest). There is enough pork for two meals. Be sure to save any leftover sauce for the leftover pork!

  • 1 pork loin roast, 24oz, 750gr, 26.5oz, lean sirloin, trimmed, boneless
  • Marinade/Barbecue Sauce
  • 1/2 cup (4oz, 120ml) coffee 1/2 - 3/4 tsp instant dissolved in hot water or brewed coffee
  • 1/2 cup maple syrup, 160gr, 5.6oz
  • 1/4 cup ketchup, 60gr, 2.2oz
  • 2 tbs cider vinegar, 30gr, 1oz
  • 1 tbs Worcestershire sauce, 17gr, .6oz
  • 1 tbs soy sauce, 16gr, .56oz
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • Stuffing
  • 4 - 6 mushrooms, about 1/2 cup finely chopped, 75gr, 2.6oz
  • 2 slice Prosciutto, 60gr, 2.1oz
  • 2 tbs dry bread crumbs, 14gr, .5oz
  • 3 tbs marinade
  • At least 2 hours or up to 8 hours earlier: Mix all ingredients for marinade/barbecue sauce.
  • Cut a lengthwise slit down the center of the pork loin almost all the way through. Leave about 1/4" (.5cm). You want to be able to open it like a book.
  • Spread the pork out in a deep dish and pour the marinade over. Turn the pork to coat, cover and refrigerate.
  • Dinner time: Finely chop mushrooms and Prosciutto.
  • Mix mushrooms, Prosciutto and bread crumbs in a small bowl.
  • Add 3 tbs of marinade and mix well.
  • Remove pork from marinade, reserving marinade, and let drain a bit.
  • Lay pork out with cut side up. Spread the stuffing on one side up to 1/4" from the edges.
  • Fold the other side over and tie well with kitchen string: Cut five 10 inch lengths of string and wrap around pork and tie every 2 inches or so - making certain that you do one as close to each end as possible.
  • Cook pork on barbecue grill for 45 - 60 minutes or until done, basting 3 or 4 times with the Barbecue Sauce.
  • When done, slice and serve with more Barbecue Sauce on the side.
  • Could also be baked at 400F for 45 - 60 minutes or until done but you won't get the sugary crust. It is done when 'juices run clear', so - either poke it, slice it and take a peak or use a meat thermometer. An instant read meat thermometer is best for a nice, juicy roast. Cook it to an internal temperature of 160F (70C) See techniques.
  • To make barbecue sauce: Put reserved marinade in a small saucepan and bring to a boil.
  • Boil for 5 minutes.
  • Remove 1/3 cup to use as a basting sauce and reserve the rest to use as a dipping sauce for this meal and tomorrow with the leftover pork.

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library:

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Stuffed Pork Loin with Prunes & Porcini

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Stuffed Pork Loin

Tender spinach, earthy mushrooms and sautéed shallots seamlessly blend as the stuffing to this delicious pork dish.

- Choosing the Right Salt - Morton ® Fine Himalayan Pink Salt stirs seamlessly into stuffing, really elevating flavor. Morton ® Coarse Himalayan Pink Salt will add that mouthwatering pop of texture—and flavor—to round out this irresistible meal.


  • 1 tablespoon olive oil
  • 1 large shallot, diced
  • 4 cloves garlic, minced
  • 4 cups mushrooms, sliced
  • 5 cups fresh baby spinach
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon Morton ® Fine Himalayan Pink Salt
  • 1/2 cup panko crumbs
  • Kitchen twine
  • 3 pounds pork loin, trimmed all visible fat and silver skin
  • 1/2 tablespoon olive oil, 1 tablespoon olive oil (divided use)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • Black pepper to taste
  • 1/4 teaspoon Morton ® Coarse Himalayan Pink Salt
  • 1 tablespoon olive oil (if needed)
  • 1 tablespoon all-purpose flour
  • 2 cups homemade or low sodium chicken stock
  • 1 teaspoon sherry vinegar (good quality)
  • 1/2 tablespoon fresh thyme, chopped


Preheat oven to 350 degrees Fahrenheit.

In a large pan, sauté shallot for 2-3 minutes until translucent. Add garlic and cook for 1-2 minutes more. Stir in mushrooms and thyme, and sauté until cooked through.

Remove from heat. Stir in spinach until wilted.

Add Morton ® Fine Himalayan Pink Salt, black pepper and panko crumbs. Let filling cool to room temperature.

Place the pork on a cutting board with the cut side facing you. Cut along one of the long sides of the pork, 1/2 inch from the edge of the cylinder with your knife at a 90-degree angle to the cutting board. Do not cut all the way through- stop about 1/2 inch from the board.

Starting where the flap meets the cylinder, change the angle of the knife so that it is parallel to the cutting board (flat). Continue cutting in towards the cylinder following the same line, keeping your knife about ½ inch above the cutting board while making slow and shallow cuts. Continue with this cut while pulling the meat away from your knife with the opposite hand, like unrolling wrapping paper. When you are done you will wind up with a rectangle that is about 1/2 inch thick. Find the places that the meat feels too thick, make shallow slits in these spots and push open to flatten.

Spread the filling on the rectangle, leaving 1 inch of space on the left and right sides. Roll rectangle back up into a cylinder and tie with kitchen twine.

Rub 1/2 tablespoon olive oil over tied pork roast and sprinkle evenly with herbs and pepper.

In a large, oven safe sauté pan, heat 1 tablespoon olive oil over medium high flame. When pan is hot, sear pork roast on all sides except seam side. Remove pan from heat, arrange roast seam side down and place on the middle rack in oven. Cook for 45 minutes to one hour or until you reach an internal temperature of 145 degrees Fahrenheit. Remove from oven. Let rest 10 to 15 minutes.

In same pan you roasted the pork in, remove all but 1 tablespoon of fat. Return to stove and heat over medium flame. Add flour and mix to work out any lumps. Add chicken stock, sherry vinegar, and thyme. Scrape all fond from bottom of pan and bring to boil while whisking. Reduce to 1 cup liquid.

Remove string from pork and slice into 8 portions. Season with 1/4 teaspoon Morton ® Coarse Himalayan Pink Salt. Serve with sauce and enjoy.

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Pork Roast Stuffed with Mushrooms & Wild Rice

Mushrooms, wild rice and a great blend of spices and herbs give this roast pork a wonderful and earthy flavor.


  • 2 pounds pork loin roast
  • 1 cup fresh mushrooms, finely chopped
  • 1/4 cup onions, finely chopped
  • 1 stalk of celery, finely chopped
  • 2 cloves of garlic
  • 1 tbsp unsalted butter
  • 1 tbsp lemon juice
  • 1/4 cup of white rice, cooked and drained
  • 1/4 cup of wild rice, cooked and drained
  • 1/2 cup of soft bread crumbs
  • zest of one lemon
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 1 egg yolk, beaten
  • kosher salt and cracked black pepper


  1. In a saucepan, over a medium heat, melt the butter and cook the mushrooms, garlic and onions until tender, stirring often. Remove from heat, stir in lemon juice, lemon zest, sage, rosemary, egg yolk, salt and pepper. Mix well and set aside.
  2. Combine the cooked wild rice and white rice with the soft bread crumbs and add to the vegetable and egg mixture.
  3. With a sharp knife, insert the blade into the middle of the roast and make a long slit for a "pocket" to hold the stuffing being sure to leave about 1/2" all around the opening. Spoon in the stuffing and place the roast in a shallow pan.
  4. Roast in a 350 degree F. oven for 20-40 minutes (20 minutes per pound) or until the internal temperature on a thermometer reads 145 degrees F. Remove pork from the pan cover with foil and let stand 10 minutes before slicing.

Nutrition Information:


Serving Size:

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Hi, I&rsquom Carol!

I love to garden and cook (with a few DIY projects thrown in for fun).

I come from a long line of gardeners, and have always loved to experiment with food and recipes.


1-2 pound single pork loin roast
1 cup chopped fresh mushrooms
1/4 cup finely chopped onions
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon rosemary, crushed
1 egg yolk, beaten
1/3 cup grated Romano cheese
1/4 cup finely chopped walnuts

For filling, in saucepan cook mushrooms and onion in butter over medium-low heat until tender and liquid has evaporated, stirring frequently.

Remove from heat, stir in leamon juice, rosemary, egg yolk, Romano and walnuts set aside.

Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through.

Open out and pound to roughly a 6x8-inch rectangle.

Spread filling evenly on meat rectangle.

Roll up lengthwise tie with kitchen string at 1-2 inch intervals to secure.

Place roast in shallow pan and rost in a 350 degree F. oven for 45-50 minutes or until internal temperature (measured with a meat thermometer) reaches 155 degrees F.

Remove from oven, let rest for 5 minutes. Slice to serve, removing string.

Serving Suggestions
A butterflied, stuffed and rolled-up pork roast is not only elegant, it cooks more quickly than a standard roast. You’ll get a standing ovation—or at least sincere thanks—for making this special roast.

Nutrition Facts
Calories 410 calories Protein 49 grams Fat 22 grams Sodium 196 milligrams Cholesterol 182 milligrams Saturated Fat 8 grams Carbohydrates 3 grams Fiber 1 grams