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Portobello Pizza

Posted By Ruth Guerri On In Appetizers,Entrees,Pork | No Comments
Portobello Pizza
 
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A re-purposed portobello! It becomes the delicious, healthy "crust" for your pizza! The toppings are limitless, use your imagination and come up with a family favorite! In this recipe, I'm keeping it simple and using sausage, onion, and garlic, stirred together with herbed pizza sauce and topped with mozzarella, then just bake until hot, cheesy and bubbly! Totally scrumptious!
Author:
Recipe type: Pizza
Serves: 2-4
Ingredients
  • 4 portobello mushrooms, stems removed
  • 2 tsp of olive oil for mushrooms
  • 1 Tbs of olive oil for sauteeing
  • ½ of a medium onion, chopped
  • 2 cloves of garlic, minced
  • ½ lb of plain lite pork sausage or turkey sausage
  • 1 cup of pizza sauce
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
  • 2 Tbs of parmesan cheese
  • ½ cup of shredded Mozzarella cheese, or as much as you like
Instructions
  1. Preheat the oven to 400 degrees. Remove the stems from the mushrooms and place them on a baking sheet.
  2. Rub the olive oil on both sides and bake for 10 minutes, hollow side up. Then blot any moisture with paper towels.
  3. While the mushrooms are baking, heat 1 Tbs of olive oil in a large skillet over medium/high heat and saute the onion, sausage, and garlic until the pink is cooked out of the sausage, then add in the pizza sauce, salt & pepper and parmesan, stir to combine.
  4. Fill the mushrooms with the mixture and sprinkle on as much mozzarella as you like.
  5. Return to the oven and bake for about 10 minutes. All done, serve hot and enjoy!
Notes
Most pizza sauce is spiced with basil and oregano, just give it a taste and add more if you like and to make this vegan just omit the sausage and of course, use any veggies you like, they should be sauteed first for a few minutes.

 

French Onion Pork Chops

Posted By Ruth Guerri On In Entrees,Pork | No Comments
French Onion Pork Chops
 
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French onion soup and pork chops, together in one dish?! Yes, and it's incredible! Easy to make, just sear the chops, make the sauce in the same skillet, with sauteed onions, Madeira or Red wine, beef broth and thyme, then top the chops with the onion sauce, bake and add swiss cheese to melt! You're gonna love this one!
Author:
Recipe type: Pork
Serves: 2
Ingredients
  • 1 tsp of olive oil for onion
  • 1 large onion, thinly sliced
  • 2 Tbs of olive oil for chops
  • 2 thick-cut boneless pork chops
  • ½ tsp of salt
  • ¼ tsp of fresh black pepper
  • ¼ tsp of garlic powder
  • 1 Tbs of flour
  • ¼ cup of Sherry, Madeira or dry red or white wine
  • ¾ cup of beef broth
  • 1 Tbs of butter
  • 3 tsp of fresh thyme leaves or 2 tsp of dried thyme
  • ½ tsp of salt
  • ¼ tsp of pepper
  • 4 slices of swiss cheese
Instructions
  1. In a large heavy skillet, cast iron or oven-proof if you have one, add the olive oil and cook the onions over medium/high heat until softened, about 5- 6 minutes, then remove them from the skillet. Preheat the oven to 375 degrees.
  2. Now, season the pork chops with salt, pepper and garlic powder, add the oil to the skillet and over high heat, sear the chops for 3 - 4 minutes on each side. Remove them from the skillet, reduce the heat to medium, place the onions back in, sprinkle on the flour, stir and cook for 1 minute, then add the Madeira or red wine to deglaze, then add in the beef broth, butter, thyme, and salt & pepper, stir to combine. Return the chops back to the skillet, spoon some of the sauce on the chops.
  3. If your skillet is not ovenproof, transfer all to a baking dish. Place the skillet or baking dish in the oven and bake for 8 minutes. Top the chops with cheese and bake for 3 more minutes, just until cheese is melted. To serve, plate the chops and spoon some of the onion mixture on top. Simply scrumptious!

 

Slow Cooker, Maple Pork Roast with Bacon

Posted By Ruth Guerri On In Pork | 2 Comments
Slow Cooker, Maple Pork Roast with Bacon
 
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This roast is succulent, fork tender and off the charts delicious and the slow-cooker does most of the work! I sear it first on the stovetop, stud it with garlic, wrap it in bacon, drizzle on a maple glaze and place it on a bed of onions in the crock pot, then just let it roast away for 8 - 10 hours and holy cow! The whole house smells amazing while cooking!
Author:
Serves: 4 - 6
Ingredients
  • 1 (2-1/2 - 3lb) boneless, pork loin roast (with a thin layer of fat)
  • 2 Tbs of brown sugar
  • 1 Tbs of kosher salt
  • 2 tsp of black pepper
  • 2 Tbs of canola oil
  • 4 cloves of garlic, sliced
  • 9 or 10 pieces of bacon
  • 2 large onions, sliced
Maple Glaze
  • 2 Tbs of pure maple syrup
  • ½ cup of brown sugar
  • 2 heaping tsp of Dijon mustard
  • 1 Tbs of Worcestershire sauce
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
Instructions
  1. Bring your roast to room temperature before starting, cut 7 or 8 slits about 2 " deep, then rub it with brown sugar, salt and pepper.
  2. Add the oil to a large, heavy skillet, cast iron if you have one. Heat almost to the smoking point, then place the roast in and sear it on both sides until lightly browned.
  3. Place the onions in the bottom of the slow cooker. When the roast is cool enough to handle, remove it from the pan and place it on top of the onion bed, then tuck the garlic slices in the slits. Wrap the bacon around the roast, overlapping slightly and tucking it under. Now mix up the glaze, just stir all of the ingredients together and drizzle it over the roast, put the lid on the slow cooker and cook on low for 8 hours. That's it, except I can't leave well enough alone and placed my roast under the broiler to get just the right color on the bacon! (for the picture) When ready to serve, slice the roast into thick slices and drizzle on the remaining sauce from the slow cooker, delicious with mashed potatoes and sauteed apples!
Notes
If you like, after you remove the roast from the slow cooker, turn to high, cook and reduce the sauce for 10 minutes or so before serving. Or you could transfer the sauce to a saucepan and cook it on the stovetop, or you can just serve it as is.
Also, if you're not a huge fan of garlic, you may want to cut back on the number of garlic cloves, but with the long cooking time, the garlic gets very mellow and almost melts into the meat.

 

Pork Tenderloin with Madeira Garlic Sauce

Posted By Ruth Guerri On In Entrees,Pork | No Comments
Pork Tenderloin with Madeira Garlic Sauce
 
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This is an utterly delicious recipe for pork tenderloin! The pork is cut into medallions, peppered, seared and finished with a Madeira garlic sauce! You'll be surprised how easy it is to put together and how gourmet it tastes and looks!
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1½ lbs of pork tenderloin
  • 2 Tbs of freshly cracked black pepper
  • 8 garlic cloves, peeled and smashed
  • 1 cup of whole milk
  • ½ tsp of kosher salt
  • 1 Tbs of olive oil
  • ¾ cup of Madeira wine (could use Marsala wine)
  • 1 Tbs of butter
Instructions
  1. Cut the pork tenderloin into 5 or 6 thick slices, about 1½ ". Place the cracked pepper into a small bowl and either roll the edges of the pork in the pepper or sprinkle it on, pressing it in with your fingers.
  2. Now, place the garlic cloves in a medium sized saucepan, pour in the milk and the salt, bring to a boil, then reduce heat to a gentle simmer and cook for 25 - 30 minutes, the garlic will become very soft. Whisk until well combined.
  3. Heat the oil over high heat in a heavy skillet, cast iron if you have one. Place the pork in the skillet and cook for 3 - 4 minutes until nicely browned, turn and cook the other side for 3 - 4 minutes, then remove to a plate, keep warm.
  4. To the same skillet, add in the wine and scrap up the little bits, add the garlic/ milk mixture and whisk until very smooth, taste and add salt if needed, it's ok to have little pieces of garlic. Add in the butter and whisk until melted, all done!



  5. To serve, plate the pork tenderloin and spoon on the luscious sauce!

 

Danish Pork and Apple Stew

Posted By Ruth Guerri On In Entrees,Pork,Soups & Stews | No Comments
Danish Pork Tenderloin and Apple Stew
 
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This Danish stew is heavenly, very popular in Denmark, and for good reason! The combination of pork tenderloin, onions, apples, bacon, paprika, mushrooms, and cream is off the charts delish! The pork tenderloin is sliced very thin, so this comes together in less than 30 minutes! This is a perfect fall dish, you're guests will be so impressed! Try serving this over wide egg noodles or mashed potatoes!
Author:
Recipe type: Pork
Serves: 6
Ingredients
  • 16 oz of mushrooms, sliced (cremini or button)
  • 1 tsp of olive oil or canola oil
  • 5 slices of thick cut bacon
  • 2 smallish pork tenderloins, cut into thin slices
  • 2 Tbs of flour
  • 2 medium yellow or white onions, chopped
  • 1 Tbs of regular paprika
  • 1 Tbs of smoked paprika
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
  • ⅓ cup of water
  • 1 chicken bouillon cube
  • 8 oz of heavy cream
  • 2 apples, peeled and chopped (like fuji or gala)
  • ½ cup of chopped fresh parsley
Instructions
  1. Start by adding 1 tsp of oil to a large skillet over medium/high heat and cook the mushrooms for 4 - 5 minutes. Now, In a large heavy dutch oven or stockpot over medium-high heat, cook the bacon until crispy, remove and set aside. Drain some of the bacon grease, leaving about 1 Tbs, lightly coat the pork with 2 Tbs of flour, add to the dutch oven, stir and cook for 4 - 5 minutes.
  2. Then add the onions, stir and cook for 4 - 5 minutes. Now add in the paprika, salt, pepper, water, and the chicken bouillon, stir to combine then stir in the cream, apples, and the cooked mushrooms, cook for 5 more minutes.
  3. To finish, taste and add more salt if needed then stir in the chopped parsley, and the reserved bacon, serve immediately. Delicious over wide egg noodles!

 

Marinated Pork Kabobs

Posted By Ruth Guerri On In Entrees,Pork | No Comments
Marinated Pork Kabobs
 
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Tender, juicy pork tenderloin, grilled on skewers with fresh pineapple and bell peppers! Marinate the pork cubes overnight if you can, the flavor is outstanding! How can it not be, pineapple juice, brown sugar, soy, sesame oil and garlic! These babies are outrageous and so easy to put together!
Author:
Recipe type: Pork
Serves: 6
Ingredients
  • 2 - 2½ lbs of pork tenderloin, trimmed of fat and cut into 2" cubes
  • 1 cup of pineapple juice
  • ½ cup of brown sugar
  • 3 Tbs of soy sauce
  • 1 Tbs of sesame oil
  • 4 cloves of garlic, minced
  • 2 large red or green peppers, cut into 2" pieces
  • 1 pineapple, peeled, cored and cut into 2" pieces
*You'll need 7 - 8 skewers
Instructions
  1. Start by stirring together all of the marinade ingredients together in a medium bowl, then place the pork cubes in a large ziplock, placed in a bowl, pour in the marinade and refrigerate for at least 1 hour, best overnight. Turn the bag on occasion.
  2. Remove the pork from the fridge and shake off excess marinade, reserving it for basting.
  3. Now, thread the skewers, alternating the pork, green pepper and pinapple.
  4. Prepare your grill for direct heat, oil the grate, place the skewers over direct heat and grill them with the lid on for about 16 minutes total, basting often with the reserved marinade. Remove from the grill and serve! Delicious with brown rice!
Notes
It's important not to overcook the pork, to be sure, check it with a thermometer, the internal temp should be 145 degrees and it will have just a blush of pink in the middle. And don't forget to soak your skewers if you are using bamboo.

 

Asian Grilled Pork Kabobs

Posted By Ruth Guerri On In Asian Flare,Entrees,Pork | No Comments
Grilled Pork Kabobs
 
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This is an incredible recipe for pork tenderloin, Asian style! The pork is cubed, coated with a peanut sauce and skewered with pineapple and bell pepper chunks! Fire up the grill, cook for 5 minutes on each side and serve with reserved peanut sauce! Delish and easy!
Author:
Recipe type: Asian
Serves: 3-4
Ingredients
  • 4 Tbs creamy peanut butter
  • 2 green onions, thinly sliced - white and pale green parts
  • 3 Tbs of soy sauce
  • 2 Tbs of hot water
  • juice of 1 lemon
  • 2-3 Tbs of sugar
  • 2 tsp of curry powder
  • 1 pork tenderloin cut into 2" cubes
  • 1 can of chunk pineapple, drained or fresh pineapple cut into 1-inch cubes
  • 1 bell pepper, red or green, seeded and cut into 2-inch pieces
Special Equipment
  • 5 metal skewers
Instructions
  1. Using a large mixing bowl, add the peanut butter, onion, soy sauce, water, lemon juice, sugar, and curry powder, stir well to combine.Reserve ⅓ cup for serving.
  2. To the mixing bowl with the remaining sauce, add the pork and stir well to coat. Cover with plastic wrap and refrigerate for 1 hour.
  3. To assemble the skewers, just thread the pork, pepper, and pineapple.
  4. Prepare the grill, making sure to oil the grate. Place the pork skewers over medium/hot coals and grill 4-5 minutes on each side, brushing with the sauce.
  5. That's it! Serve with the remaining sauce and your choice of rice, basmati is excellent with it, enjoy!

 

Hoisin Marinated Pork Chops

Posted By Ruth Guerri On In Asian Flare,Entrees,Pork | No Comments

These pork chops are divine! They are marinated overnight in a rich, thick Hoisin mixture and grilled. They are tender beyond belief and they have a sticky, crispy crust! Super easy and perfect for entertaining!

        Ingredients:
        Serves 2

Stir together the hoisin, soy, garlic, honey, sugar and rice wine vinegar. Place the chops in a large ziplock bag and pour in the marinade.DSC05376DSC05381Refrigerate overnight or even for 2 nights. Take them out of the fridge 1 hour before grilling and let them come to room temperature. Remove from the marinade and shake off the excess. Reserve the marinade, pour in a small saucepan and bring to a boil, let simmer for a few minutes, this will be your sauce for serving on the side. To make it even more silky, add 1 Tbs of butter. Prepare your grill for direct heat and grill the chops for 3 minutes on each side.DSC05439To serve, plate the chops, drizzle with some of the heavenly sauce and sprinkle on the chopped green onions, serve remaining sauce on the side. I like to serve simple pickled red onions with these chops. To make, just thinly slice 1 red onion, place in a bowl and pour in enough rice wine vinegar to cover, stir in 2 Tbs of sugar and 1 tbs of salt. Let sit for at least 30 minutes.DSC05410

Korean BBQ Ribs

Posted By Ruth Guerri On In Entrees,Grilling Favorites,Pork | No Comments

Sweet, sticky and scrumptious, best Korean ribs you’ll ever taste! Easy too!

Ingredients:
Marinade

• 1 1/2 cups of brown sugar
• 1/3 cup of soy sauce
• 2 tsp of grated fresh ginger
• 3 cloves of garlic, minced
• 2 Tbs of sesame oil (found in most supermarkets)
• 1 tsp of black pepper
• 8 green onions, sliced, both white and green parts

• 1 slab of pork, baby back ribs
• sliced green onions for garnish

Directions:

Very easy to do! The ribs should be marinated overnight, just stir together all marinade ingredients in a medium-sized bowl.
Place ribs in a casserole dish and pour the marinade over, cover and refrigerate overnight.
About 1 hour before grilling, remove ribs from marinade (reserve it) and let them sit at room temperature.
Prepare your grill, oil it well, sear the ribs over direct heat, then move to indirect heat and continue to cook for 45 minutes to an hour.
While the ribs are grilling, put the reserved marinade in a small saucepan and bring to a boil, then simmer until reduced and sticky.
When the ribs are cool enough to handle, cut into individual ribs and drizzle on the insanely good heated marinade and garnish with chopped scallions. Dig in!!

 

Grilled Pork Chops with Peach Glaze

Posted By Ruth Guerri On In Entrees,Grilling Favorites,Pork | No Comments

Absolutely mouthwatering! The peach glaze is the bomb! This is an easy recipe that is perfect for entertaining, your friends and family will go wild for these chops and you’ll love how easy it is! This glaze would also be incredible on chicken.

Ingredients:
Serves 2
Chop Rub:

Stir together all of the rub spices in a small bowl. Coat both sides of the chops with the rub, pressing it into the meat with your fingers, let rest for at least one hour in the refrigertator, but make sure to bring the chops to room temperature for 30 minutes before grilling.DSC04558To make the peach glaze, simply place all of the glaze ingredients in a small saucepan, simmer over very low heat until the glaze starts to thicken, about 12 – 15 minutes. Turn off the heat and set aside. (remove the thyme sprigs)DSC04553Prepare your grill for direct and indirect heat, so place all of the coals on one side of the pit. Rub the chops with a little canola or vegetable oil, place over the direct heat and grill for 3 minutes on each side. Then, move them to the indirect heat, brush generously with the peach glaze and grill for 3-4 minutes with the lid on, then turn and brush with more glaze and grill for 3-4 more minutes.DSC04561DSC04562Plate the chops and serve the remaining glaze on the side! Enjoy!

Egg Roll in a Bowl

Posted By Ruth Guerri On In Asian Flare,Pork | No Comments
Egg Roll in a Bowl
 
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We all love egg rolls, but not all of the fat and guilt! So here's the answer, a deconstructed or eggroll in a bowl, all of the same flavors and texture, it's absolutely delicious and so easy to make, just brown the pork, add in the other tasty ingredients, stir it up and cook! You don't even have to grate the cabbage because you're using a slaw mix! Sounds too good to be true, but here it is!
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • 2 tsp of canola or vegetable oil
  • 1 lb of ground pork (not sausage)
  • 3 cloves of garlic, minced
  • 2 Tbs of minced or grated onion
  • 1 Tbs of minced fresh ginger
  • 1 Tbs of sesame oil
  • 1 bag of slaw mix
  • ¼ cup of soy sauce
  • 1 tsp of sugar
  • 1 Tbs of Sriracha (sold in the Asian section of the grocery store)
  • 2 Tbs of chopped cilantro
  • 1 green onion, thinly sliced
  • 1 Tbs of toasted sesame seeds - optional
Instructions
  1. In a large skillet over medium/high heat, add the vegetable oil, let it heat up then add the pork and cook for 3 - 4 minutes until all pink is gone, then add the garlic, onion, and ginger and cook until fragrant, 1 to 2 minutes.
  3. Push the pork to one side, add the sesame oil and then the slaw mix, cook over medium/high heat just until the slaw starts to soften, stirring often, then stir it together with the pork. Now, add in the soy sauce, sugar, sriracha, and cilantro, reduce the heat to low and cook for 6 - 8 minutes, stirring often.
  4. All done! Just place the heavenly mixture in a serving dish and sprinkle with green onions and sesame seeds, if using. Delish served over brown rice or in lettuce cups. Also good with wonton strips.

 

Grilled Pork Tenderloin with Honey, Mustard & Soy

Posted By Ruth Guerri On In Grilling Favorites,Pork | No Comments

Grilled Pork Tenderloin with Honey, Mustard & Soy
 
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I can't even describe how amazing this pork is, the flavor, the tenderness, the sweet, the savory, the smokiness, but maybe I just did! Here's a good one guys, marinated pork tenderloins in a glorious combination of soy sauce, honey, red wine, Dijon, garlic, pepper and green onions, then grilled to perfection and OMG! The marinade is the basting sauce and the finishing sauce, so easy peasy!
Author:
Recipe type: pork
Serves: 4 - 6
Ingredients
Marinade
  • ½ cup of soy sauce
  • ½ cup of honey
  • ½ cup of red wine
  • ¼ cup of vegetable oil
  • 3 Tbs of Dijon mustard
  • 3 garlic cloves, minced
  • ½ tsp of black pepper
  • 3 green onions, white and pale green parts, chopped
Pork
  • 2 pork tenderloins, trimmed of fat
Instructions
  1. Start by adding all of the marinade ingredients to a medium saucepan over medium heat, stir and cook for 4-5 minutes, then remove from the heat and let it cool down.
  2. Place the pork tenderloins in a large ziplock placed in a bowl or dish. Pour in the cooled marinade, cover and refrigerate for 3-4 hours.
  3. Remove the tenderloins and pour the marinade into a saucepan. Bring to a boil, then simmer for 12 to 15 minutes or until reduced by half.
  4. Prepare your grill, oil the grates and grill the tenderloins over indirect heat with the lid on for 12 minutes on each side, baste with the reserved marinade. The pork will develop a beautiful crust, it's ok if it gets charred.
  5. Let the pork rest for 10 minutes before slicing into thick slices, serve with the remaining marinade. This pork is pictured with my roasted Italian potatoes, delish together!

 

Swedish Meatballs

Posted By Ruth Guerri On In Beef,Entrees,Pork | No Comments

Swedish Meatballs
 
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Swedish Meatballs are one of those retro dishes that we’ve all heard of but if you haven’t made them at home, you definitely should! They are out of bounds delicious and you should absolutely serve them with the Lingonberry jelly that is traditional, it can be hard to find so red currant jelly is a great substitute.
Author:
Serves: 4 - 6
Ingredients
  • 2 slices of bread, white or wheat
  • ¼ cup of milk
  • 1 tsp of olive oil or butter
  • ½ of a large onion, minced
  • 3 cloves of garlic, smashed and minced
  • 1 lb of ground chuck
  • 1 lb of ground pork
  • 2 egg yolks
  • 1 Tbs of Worcestershire sauce
  • ½ tsp of allspice
  • ¼ heaping tsp of nutmeg
  • 2 tsp of kosher salt
  • 1 tsp of black pepper
  • ¼ cup of flour
  • 3 cups of beef broth
  • 1 cup of sour cream
  • 1 cup of fresh parsley, chopped
  • 12 oz of egg noodles
  • Lingonberry or red currant jelly for serving
Instructions
  1. Start by tearing the bread into small pieces and soak in the milk for 10 minutes, then squeeze out all of the milk.
  2. In a large heavy skillet, over medium/high heat, add 1 tsp of oil or butter and saute the onions for 2-3 minutes then add in the garlic and saute for 1 more minute. Let it cool down.
  3. Then in a large bowl, combine the meats, egg yolks, bread, Worcestershire sauce, allspice, nutmeg, salt, pepper and the sauteed onions and garlic.
  4. Mix with your hands until very well combined. Roll into 2 inch balls. Heat 1 – 2 tsp of vegetable oil in your skillet and over medium/high heat cook the meatballs for 4 minutes on each side or until browned, you’ll have to work in batches so as not to overcrowd the skillet. Then remove the meatballs from the skillet to make the sauce.
  5. At this point, you should cook your egg noodles according to package directions, drizzle them with a little olive oil and keep warm.
  6. For the sauce, add the flour to the skillet, over medium heat and stir with a wooden spoon until the flour is completely mixed with the pan juices, then whisk in the beef broth a little at a time, whisking constantly until very smooth. Now add in the sour cream and stir until well combined. Give it a taste and add salt if needed.
  7. Nestle the meatballs into the sauce and add in the parsley, spoon the sauce over the meatballs and cook over low/medium heat for 5 – 6 minutes.
    All done, just plate the noodles and spoon on the meatballs and sauce, serve the lingonberry or red currant preserves on the side. Delish!

  8. All done, just plate the noodles and spoon on the meatballs and sauce, serve the lingonberry or red currant preserves on the side. Delish!

 

Stuffed Pork Loin with Porcini Sauce

Posted By Ruth Guerri On In Entrees,Pork | No Comments

Stuffed Pork Loin with Porcini Sauce
 
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This recipe is phenomenal! A pork loin is butterflied and stuffed with creamy fontina and fresh spinach, seared and baked to perfection, then topped with a porcini mushroom and exotic mushroom sauce that is mind blowing! You MUST make this one guys!
Author:
Recipe type: Pork
Serves: Serves 8 - 10
Ingredients
  • ½ oz of dried porcini mushrooms
  • ¾ cup of hot water
  • 2 Tbs of olive oil
  • 1 pork loin – approx. 3 lbs
  • 2 tsp of kosher salt
  • 2 tsp of black pepper
  • 4 oz of fontina cheese, cut into pieces
  • 1 big handful of fresh spinach leaves
  • ½ cup of flour for dredging pork
  • 1 Tbs of olive oil
  • 1 Tbs of butter
  • 1 shallot, minced
  • 2 Tbs of flour
  • 1 cup of dry red wine
  • 2 cups of assorted mushroom, sliced (creminis, shiitakes, morels)
Instructions
  1. Preheat the oven to 325°
  2. Soak the porcinis in ¾ cup of very hot water for 30 minutes, drain, chop and reserve the liquid. Butterfly the pork, cut through lengthwise, but not all the way through and open it up like a book. Cover with wax paper and pound with a meat mallet until ½ inch thick. It will be about 12″ x 8″.
  3. Season with salt and pepper and arrange the spinach and fontina lengthwise down the bottom third of the pork.
  4. With the long side facing you, roll as tightly as you can, keep tucking in the filling with your fingers, tie tightly with twine in 5 - 6 places.
  5. Dredge with flour and a little salt & pepper, heat the olive oil in dutch oven or a large, heavy skillet over high heat and sear the pork on all sides.
  6. Transfer to a baking rack or pan and bake for 40 – 45 minutes or until 150°. While the pork is baking, make the sauce.In a large saucepan or skillet, heat the olive oil and butter and saute the shallots for 2 minutes. Sprinkle in the flour and stir.
  7. Add in the wine and whisk until well combined.
  8. Add in the assorted mushrooms and the porcinis and their liquid, simmer for 6 – 7 minutes, until mushrooms are tender and sauce is thickened. If the sauce seems too thick, just add a little water.
  9. Remove the twine from the pork and and cut into thick slices. To serve, place the pork slices on a serving platter and spoon on the mushroom sauce, serve any extra sauce on the side.