Mushroom-Stuffed Pork Roast

As Christmas dinners became more intimate in the 1860s, holiday menus become more elegant. Richer, more elaborate dishes offered a wide variety of ingredients that were available by rail; figs and apricots from California, wild rice from the Midwest, and seafood from either coast. This elegant pork roast, topped with wine sauce, is nice enough to serve for Christmas or New Year's, in place of turkey or ham.

Mushroom-Stuffed Pork Roast

by 6  people

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Servings: 6
Prep Time: 30 mins
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  • 1 3/4  cups 
    chopped assorted fresh mushrooms (such as brown, shiitake, and/or oyster)
  • 1/4  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 - 4  pound 
    pork loin center rib roast, backbone loosened (6 ribs total)
  • 1   
    recipe White Wine and Shallot Sauce
White Wine and Shallot Sauce
  • 1 1/4  cups 
    chicken broth
  • 1/2  cup 
    dry white wine, apple juice, or apple cider
  • 2   tablespoons 
    finely chopped shallot
  • 2   tablespoons 
    butter, softened
  • 1   tablespoon 
    all-purpose flour
  • 1   teaspoon 
    snipped fresh thyme or sage, or 1/2 teaspoon dried thyme or sage, crushed

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.
White Wine and Shallot Sauce
In a medium saucepan, stir together chicken broth; dry white wine, apple juice, or apple cider; and finely chopped shallot. Bring just to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until reduced to 1 cup. Stir together softened butter and all-purpose flour; stir into wine mixture, 1 teaspoon at a time, stirring constantly. Continue cooking and stirring until thickened. Cook and stir for 1 minute more. Stir in snipped fresh thyme or sage or dried thyme or sage, crushed.

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