Food Network Magazine - (12)December 2020

14 FOOD NETWORK MAGAZINE

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MUSHROOM-STUFFED PORK ROULADE ACTIVE: 1 hr 15 min l TOTAL: 3 hr l SERVES: 6 to 8

7 tablespoons extra-virgin olive oil
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
½ 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
(3½ to 4 pounds)
¼ cup dry sherry
1 cup low-sodium chicken broth
1 tablespoon unsalted butter

1. Position a rack in the lower third of the
   oven; preheat to 350 ̊. Heat 1 tablespoon
   olive oil in a large nonstick skillet over
   medium-high heat. Add the mushrooms
   and cook, undisturbed, until they start
   browning, about 2 minutes. Cook,
   stirring occasionally, until tender,
   4 to 5 more minutes. Push the mushrooms
   to one side of the skillet. Add 1 more

tablespoon olive oil and the garlic to the

other side of the skillet and cook, stirring

occasionally, until the garlic is softened,

about 30 seconds. Stir the garlic into the

mushrooms and season with salt and

pepper. Let cool.

2. Meanwhile, combine the parsley,
   chopped thyme and rosemary and
   3 tablespoons olive oil in a small bowl;
   season with salt and pepper. Set aside.


3. Butterfly the pork: Position your knife
   about one-third of the way up the length of
   the pork loin, with your knife parallel to the
   cutting board. Begin cutting into the pork,
   pulling the meat away with your other hand
   so that it opens up into a flat, evenly thick
   piece. Season the pork with salt and pepper,
   spread the herb oil over the top, and top
   with the mushrooms. Roll the pork into
   a log and tie in 1-inch intervals using
   kitchen twine. Season with salt and pepper.


4. Set a rack in a large roasting pan. Heat
   the remaining 2 tablespoons olive oil in a
   large skillet over medium-high heat. Add
   the pork, fat-side down, and cook until
   browned, about 3 minutes. Cook, turning,

until browned all over, 1 to 2 more minutes.

Transfer the pork, seam-side down, to

the rack in the pan. Roast on the lower oven

rack until a thermometer inserted into the

thickest part of the meat (not the filling)

registers 135 ̊, 1 hour to 1 hour 15 minutes.

Transfer the pork on the rack to a cutting

board, tent with foil and let rest 30 minutes.

5. Meanwhile, make the sauce: Skim off any
   excess fat from the juices in the roasting
   pan and add the sherry. Place the pan
   across two burners over medium-high heat.
   Add the thyme and rosemary sprigs and
   cook, scraping up any browned bits with a
   wooden spoon and stirring, until the liquid
   is reduced by about half, about 1 minute.
   Pour into a small saucepan, add the chicken
   broth and bring to a boil. Lower the heat so
   the liquid simmers and cook until slightly
   reduced, 4 to 5 minutes. Stir in the butter
   and season with salt. Strain the sauce
   through a fine-mesh sieve.


6. Place the pork on the cutting board and
   remove the twine; cut into ½-inch-thick
   slices. Transfer to a platter and serve with
   the sauce.

RYAN DAUSCH.

PRESENTED BY

ReynoldsWropj)