Mushroom Duxelles-Stuffed Pork Loin – the ‘S’ is silent but not the taste!
Mushroom duxelles is an intense way of preparing mushrooms that is usually used to stuff something, in this case a pork loin. Pork loins need a lot of help. Left to their own devices and cooked whole, they’re pretty bland. And I’m a pork-loving girl so I can say that. But butterflied and stuffed? That is like putting lipstick on a pig.
You can grill this pork loin on a regular grill by browning it on the hot side of the grill and then finishing it on the cool side, but I have to tell you I think the highest and best use of the Char-Broil Big Easy Oil-Less Turkey Fryer is in roasting meats and that’s what I used to make this recipe.
Mushroom duxelles. It rhymes with band shell.
The “s” is silent. We have to have this type of information in the South so we don’t go embarrassing ourselves by pronouncing something wrong.
Pork loin is a lean meat, by adding this delicious filling you ensure that every bite is savory and tasty.
Ingredients
- 1 two-pound pork loin
- 8 ounces fresh mushrooms, diced
- ¼ cup onion diced
- 2 Tablespoons butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 Tablespoons Madeira
Instructions
- Butterfly the pork loin by slicing lengthwise through the bottom third until there is just an inch left, opening up the top half and then slicing lengthwise again to create a flat piece of pork.
- Put the diced mushrooms in a clean kitchen towel and vigorously squeeze to get all the excess water out. Combine the mushrooms, onions, butter, salt, pepper and thyme in a skillet and sauté until onions are translucent. Add the Madeira and continue to sauté until the liquid had evaporated. Cool completely before proceeding.
- Spread the mushroom mixture over the flattened pork loin, leaving about an inch around the ends and each side. Roll the pork loin back into its original shape, with the fat cap on the top. Using three pieces of kitchen twine or silicone ties, wrap either around the roast at the end, in the middle and at the other end and secure. Liberally salt and pepper the roast.
- I used the Char-Broil Big Easy Oil-Less Turkey Fryer. Add the roast to the basket, inserting a digital thermometer probe in the the center of the stuffing.
- Cook until the internal temperature of the meat is 145 degrees. Let rest for 10 minutes before slicing.
Notes
You can grill this pork loin on a regular grill by browning it on the hot side of the grill and then finishing it on the cool side, but I have to tell you I think the highest and best use of the Char-Broil Big Easy Oil-Less Turkey Fryer is in roasting meats and that’s what I used to make this recipe.
If you’re a little hesitant to go hacking into a piece of meat to butterfly it, basically you’re just taking something round and, by opening it up in sections, making it flat.
This recipe developed by Char-Broil All-Star Catherine Mayhew www.TheSouthInMyMouth.com
[* Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste (sometimes cream is used, as well). It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart (similar to a hand-held pie). Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will be much stronger flavored than that made with white or brown mushrooms. Fresh mushrooms are usually used; however, reconstituted dried varieties are used, as well.]
