Pork Loin with Mushroom Pistachio Stuffing
Stuffed pork loin is one of those meals that is elegant but also has a down home country feel. Surprisingly simple to make, a stuffed pork loin can be the centerpiece of a large family meal that fits perfectly for any holiday.
Easter is a few days away and here is a great option as the meat portion for the Easter Sunday dinner. This pork loin is stuffed with a mushroom pistachio stuffing. Similar to duxelles, this stuffing has the wonderful flavor of sauteed mushrooms.
Along with the mushrooms, there is the crunch of pistachios. I used salted pistachios so there is no need to add more salt to the stuffing mixture.
Pork loin is perfect for stuffing and this stuffing is rich and savory with well balanced flavors. Along with the mushrooms and pistachios, the stuffing also has parmesan cheese, shallots and fresh oregano. They all work well together and the stuffing tastes almost as good as this lean cut of pork!
Use a food processor and pulse the pistachios until they are crumbly. You do not want them too fine as some crunch in the stuffing is good. Pulse the sauteed mushrooms and shallots in the food processor as well. This allows the stuffing to be an even consistency so that it can spread evenly on the pork loin.
Mix all the ingredients for the filling together. The smell is amazing with the sautéed vegetables and fresh herbs.
How to Butterfly a Roast
To prepare a pork loin for stuffing you need to butterfly it. A butterflied pork loin is flat and allows the stuffing to be evenly spread across it and then rolled up, jelly roll style.
Using a sharp knife, cut along the long side of the pork loin. The cut should be about one third from the bottom/base of the pork loin. Cut evenly into the loin, stopping about 1/2 inch from the other side. Open up the loin (as seen in the picture above. The left side should be much thicker than the right side.
Now, carefully cut along the middle, cutting into the thicker, left half portion of the pork loin. Cut evenly, halfway through and open up the loin. You now have a butterflied pork loin that should be an even thickness all across the meat.
Using a meat mallet, pound the meat to flatten it. This allows the stuffing to go on evenly and helps a great deal with the rolling of the pork loin.
How to Stuff and Roll the Pork Loin
Spread the stuffing evenly across the meat. Leave about 1/2 inch along the edge of the loin with no stuffing.
Carefully fold one side of the loin over. It should be about 1/3 or 1/4 of the loin folded over. Next, continue to fold/roll the loin so that it is looking like the picture above. Be careful not to let any of the stuffing fall out.
Using kitchen string, tie up the loin about 5 or 6 times. The stuffed loin can be prepared hours before and kept in the fridge until it needs to be cooked. It is possible to stuff the pork loin the night before and keep it in the fridge.
Roast the loin on baking sheet or roasting pan with a rack. The rack helps the loin to cook evenly an not burn or dry out on the bottom.
If you like stuffed pork roast, then check out these other delicious recipes!
- Pork Loin with Apple, Cranberry and Walnut Stuffing
- Jalapeno Popper Stuffed Pork Tenderloin
- Smoked Pork Chops with Corn and Black Bean Stuffing
Pork Loin with Mushroom Pistachio Stuffing
- 1 boneless pork loin roast (about 3 to 3 1/2 pounds)
- 1/3 cup butter
- 5 cups mushrooms , sliced
- 4 shallots , peeled and minced
- 3/4 cup salted pistachios
- 1 cup bread crumbs
- 1/2 cup parmesan cheese
- 2 tsp fresh oregano , minced
- salt and pepper to taste
- In a skillet or frypan, melt the butter on medium heat. Add the mushrooms and shallots and saute unit soft and tender. Remove from heat and cool to room temperature.
- Using a food processor, crush the pistachios. Stop when they are an uneven consistency - some coarse and some fine. Remove the nuts from the food processor.
- Using the food processor, pulse the mushroom and shallots until they are an even consistency.
- In a large bowl, stir together the pistachios, mushroom mixture, bread crumbs, parmesan cheese and fresh oregano. Set aside.
- Butterfly the pork loin by following the pictures and instructions above.
- Spread the stuffing across the butterflied pork loin, leaving about 1/2 inch edge on all sides. Roll up the pork loin and tie it up using kitchen string (refer to the pictures above to see how to roll up a stuffed pork loin).
- Place in the fridge until ready to cook.
- Preheat oven to 350F.
- Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.
- Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.
- Remove from the oven and let rest for 10-15 minutes.
- Slice and serve.