Indulge in the rich flavors of Italy with our mouthwatering Roast Pork with Basil and Mushroom Stuffing! This succulent dish is not just a meal; it's a culinary experience that will transport your taste buds straight to the heart of Tuscany. Imagine the aroma of tender pork loin enveloped in a savory blend of fresh basil, earthy mushrooms, and crispy breadcrumbs, all roasted to perfection. Whether you're hosting a dinner party or looking to impress your family, this recipe is sure to become a cherished favorite. Ready to elevate your cooking game? Let’s dive into the details of this delectable dish!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 lbs pork loin
- 1 cup fresh basil, chopped
- 2 cups mushrooms, diced
- 1 cup breadcrumbs
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Remove pork loin from refrigerator 30 minutes before preparing to allow it to come to room temperature.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and diced mushrooms to the skillet. Cook until mushrooms release their moisture and become golden brown, approximately 5-6 minutes.
- Remove skillet from heat and mix in chopped fresh basil, breadcrumbs, salt, and pepper. Let the stuffing mixture cool slightly.
- Butterfly the pork loin by making a horizontal cut through the center, being careful not to slice completely through. Open the meat like a book.
- Spread the prepared mushroom and basil stuffing evenly across the opened pork loin, leaving a small border around the edges.
- Roll the pork loin carefully, tucking in the stuffing. Secure with kitchen twine or toothpicks to maintain its shape.
- Drizzle the rolled pork loin with olive oil and season the exterior with additional salt and pepper.
- Place the stuffed pork loin in a roasting pan and insert a meat thermometer into the thickest part.
- Roast in the preheated oven for approximately 1 hour and 45 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven and let the meat rest for 15-20 minutes before slicing. This allows juices to redistribute throughout the meat.
- Slice into thick medallions and serve hot, garnishing with additional fresh basil if desired.
Tips
- Room Temperature: Always allow your pork loin to come to room temperature before cooking. This helps it cook more evenly and retain moisture.
- Sautéing: Make sure to sauté the onions and mushrooms until they are golden brown. This enhances their flavors and adds depth to your stuffing.
- Butterflying Technique: When butterflying the pork loin, take your time to ensure you don't cut all the way through. A clean butterfly will help keep the stuffing secure.
- Season Generously: Don't be shy with the salt and pepper! Seasoning the exterior of the pork loin will enhance the overall flavor of the dish.
- Resting Period: Allow the pork to rest after roasting. This crucial step lets the juices redistribute, ensuring each slice is juicy and flavorful.
- Garnishing: For an extra touch, garnish your sliced pork with additional fresh basil or a drizzle of balsamic reduction for a beautiful presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 40g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
