Q1: What is the absolute, number one secret to a juicy, not dry, pork loin?

The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the pork from the oven just as it reaches the perfect temperature, and then letting it rest for at least 30 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: Can I make this ahead of time for a holiday dinner?

Yes, absolutely! The best method is to fully assemble the unbaked roast a day in advance. You can then simply sear it and pop it in the oven an hour before you plan to eat, which frees up a huge amount of time on a busy holiday.

Q3: Can I use a pork tenderloin for this recipe?

It is not recommended. A pork tenderloin is much smaller and more delicate than a pork loin, and it would cook much, much faster. It is too small to be butterflied and stuffed in this same way.

Q4: Can I use a different kind of mushroom?

Yes! If you can't find wild mushrooms, this stuffing is absolutely delicious made with all cremini mushrooms.

Q5: What can I use instead of sherry for the pan sauce?

A dry white wine (like a Pinot Grigio) or even a flavorful chicken or mushroom broth with a splash of balsamic vinegar would all be fantastic substitutes.

Mushroom-Stuffed Pork Roulade (A Holiday Showstopper!)

An elegant and savory recipe for a Mushroom-Stuffed Pork Roulade, perfect as the centerpiece for a holiday dinner. This dish features a boneless pork loin roast that is butterflied and filled with a rich, earthy mixture of sautéed wild mushrooms and garlic, along with a fragrant fresh herb paste. The pork is then rolled up, tied, seared for a golden-brown crust, and roasted in the oven. A simple, flavorful pan sauce is made from the pan drippings, sherry, and chicken broth to serve alongside the sliced roast.

Author: Grace

Ingredients

7 tablespoons extra-virgin olive oil, divided
1 pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced
1 small head garlic, minced
Kosher salt and freshly ground pepper
1/2 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme, plus 2 sprigs
1 tablespoon finely chopped fresh rosemary, plus 1 sprig
1 center-cut boneless pork loin roast (3 1/2 to 4 pounds)
1/4 cup dry sherry
1 cup low-sodium chicken broth
1 tablespoon unsalted butter

Instructions

Preheat the oven to 350°F.
Make the Filling: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook for about 6-7 minutes, until tender and browned. Push the mushrooms to one side, add another tablespoon of olive oil and the garlic, and cook for 30 seconds until fragrant. Stir everything together, season with salt and pepper, and let it cool.
In a small bowl, combine the parsley, chopped thyme, chopped rosemary, 3 tablespoons of olive oil, and a pinch of salt and pepper to create an herb paste.
Prepare the Pork: Butterfly the pork loin roast by cutting it open and unrolling it into a flat, evenly thick piece of meat. Season the inside with salt and pepper.
Spread the prepared herb paste over the surface of the pork, then top with the cooled mushroom mixture.
Reroll the pork into a tight log and tie it in 1-inch intervals with kitchen twine. Season the outside with salt and pepper.
Cook the Roast: Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the pork on all sides until browned, about 5 minutes total.
Transfer the pork to a rack in a roasting pan. Roast for 1 hour to 1 hour and 15 minutes, until a thermometer inserted into the thickest part registers 135°F.
Remove the pork to a cutting board, tent with foil, and let it rest for 30 minutes.
Make the Pan Sauce: While the pork rests, skim any excess fat from the roasting pan. Place the pan over two burners on medium-high heat and add the sherry, scraping up any browned bits. Add the herb sprigs and cook for 1 minute. Pour into a small saucepan, add the chicken broth, and simmer for 4-5 minutes to reduce slightly. Stir in the butter and season with salt. Strain the sauce.
Slice the rested pork roulade and serve with the pan sauce.

Notes

This is a showstopper main course that is perfect for a special occasion like Christmas dinner.
Butterflying the pork loin is a key technique that allows you to create a large surface area for the delicious mushroom stuffing.
Resting the roast for a full 30 minutes before carving is crucial for the juices to redistribute, ensuring the meat is moist and tender.
It is important to let the mushroom filling cool before spreading it on the pork.

Find it online: https://www.eatswithsoul.com/mushroom-stuffed-pork-roulade/