Sunday, January 10, 2016

Pork Loin Stuffed with Italian Sausage and Duxelle

Tonight my goal was to try to get a pork hater to love pork and guess how I succeeded?? I stuffed it with more pork and mushroom duxelles. After almost almost 30 years I did it, here's how. First I made a simple mushroom duxelle:

8 oz of button mushrooms finely chopped
2 small cloves of garlic finely chopped
1/4 of a small white onion (1/4 cup) finely chopped
1 tsp of fresh rosemary finely chopped
2 tbsp of butter
a nice splash of white wine
1 tbsp fresh parsley finely diced
salt and pepper to taste

Melt the butter in a skillet over medium heat and add the onion, garlic and rosemary. Cook for about 5 minutes until translucent. Next add the mushrooms and cook until all the moisture is evaporated, add the wine and reduce until dry, stir in the parsley and season with the salt and pepper to taste. Remove from pan and set aside. Next step:

1/2 pound of your favorite Italian sausage removed from it's casing

Fry until browned and crispy, breaking it up as you go, remove from pan and set aside. Make sure to let all the stuffing mixtures cool off completely!! Now it's time to open the loin like a book, make a vertical incision 1/4 of the the way and stop in the middle, then make another one in the opposite direction another 1/4 of the way (Google this step if you are confused).

Now season the pork with salt and pepper, evenly spread the duxelle over it and add the fried sausage, roll it up and tie it off.

Roast it at 375 degrees for 35-45 minutes until it reaches the final temperature of 140 degrees. Remove from the oven and let it rest for 5 minutes.

The finished dish was served with mashed potatoes and parmesan green beans.
*A nice glass of chardonnay pairs perfectly with this dish!
** Company worthy!!
***I really hope you try this recipe!!!

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