Mushroom-Leek Stuffed Pork Loin
Prep: 30 minutes plus standing
Roast: 1 hour • Serves: 10
1 package (8 ounces) cremini or white mushrooms, finely chopped
1 small leek or 4 green onions, ends trimmed and finely chopped
1/2 (8-ounce) package Food Club Original Cream Cheese, softened
1/2 cup Food Club Italian Style Bread Crumbs
1 tablespoon less-sodium soy sauce
2 teaspoons chopped fresh basil
1 (4- to 5-pound) boneless pork loin
1/2 teaspoon kosher salt
1/4 teaspoon Food Club Black Pepper
1/4 cup Food Club Dijon Mustard
1.Preheat oven to 400°. In large skillet, heat oil over medium-high heat. Add mushrooms and leek; cook 5 minutes or until mushrooms release their moisture, stirring occasionally. Remove from heat; stir in cream cheese, bread crumbs, soy sauce and basil.
2.To butterfly pork, cut lengthwise down center of pork, leaving 1/2 inch uncut. Lay pork flat between plastic wrap on cutting board; pound to 1/2-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 3-inch row. From long side, tightly roll pork around filling; with kitchen string, tie pork crosswise at about 2-inch intervals. Place pork on rack in large roasting pan; sprinkle with salt and pepper. Roast pork 45 minutes; reduce oven temperature to 325°.
3.Brush mustard over pork; cover with aluminum foil. Roast pork 15 minutes or until internal temperature of both pork and vegetable mixture reaches 145°.
4.Transfer pork to cutting board; let stand 15 minutes. Remove string; cut into 1/2-inch-thick slices.
Approximate nutritional values per serving (2 slices pork):
308 Calories, 18g Fat (8g Saturated), 93mg Cholesterol,
861mg Sodium, 7g Carbohydrates, 1g Fiber, 2g Sugars, 31g Protein