Loin of Pork Stuffed with Porcini
A departure from the usual bread stuffing, this mushroom
stuffing gives it a "special" flair, but the process
is still simple enough that you won't be spending all
day in the kitchen.
This recipe is modified from one produced by Jennifer
Paterson and Clarissa Dickson Wright.
Ask your butcher to bone your pork loin and to remove the rind.
Preheat oven to 325F.
Cover your dried porcini with warm water and leave them to soak for 15-30 minutes, or until they've softened. Drain the mushrooms, taking care to reserve the liquid.
Place the pork loin on a cutting board and season well with salt and pepper.
Cut the mushrooms into little pieces and spread them at intervals along the meat, interspersed with slivers of garlic.
Roll the meat pinwheel style, then tie it with string into a long cylinder shape.
Place it in roasting pan. Roast in a preheated oven at about 325 degrees for about 30 minutes.
Pour in the hot meat stock, the wine, and the water reserved from soaking the porcini.
Cover and cook for another 2 to 2½ hours.
Remove the pork loin, cover it with foil, and keep it hot.
Strain the juices in the roasting pan into a saucepan over medium-high heat. Reduce until the juices reach the desired consistency, then season to taste.
Serve with the sliced pork.