A butterflied boneless pork loin stuffed with duxelles type stuffing with sauteed mushrooms, shallots & pistachios. Instructions for how to butterfly a pork loin.
Prep Time: 25 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 1 hourhour55 minutesminutes
Servings: 8people
Ingredients
1boneless pork loin roast(about 3 to 3 1/2 pounds)
1/3cupbutter
5cupsmushrooms, sliced
4shallots, peeled and minced
3/4cupsalted pistachios
1cupbread crumbs
1/2cupparmesan cheese
2tspfresh oregano, minced
1tspsalt
1/2tsppepper
Instructions
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.