1/2
cup herb-seasoned stuffing crumbs (do not use stuffing cubes)
2
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
Fresh sage leaves, if desired
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Steps
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. Add onion; cook and stir about 1 minute or until tender.
3
Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.
4
Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string. Place stuffed pork in shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
5
Roast uncovered 45 to 55 minutes or until thermometer reads 150°F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.
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One ounce of dried mushrooms makes about 1/2 cup chopped re-hydrated mushrooms.
Porcini mushrooms are wild mushrooms with a pale brown color and pungent, woodsy flavor.
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