Pork Loin with Porcini sauce

Entrees, Pork | April 19, 2017 | By

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! I was lucky enough to find morels in our woods, so I threw those in too!

Ingredients:
Serves 8 – 10

  • 1/2 oz of dried porcini mushrooms
  • 3/4 cup of hot water
  • 2 Tbs of olive oil
  • 1 pork tenderloin – 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
  • 1/2 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)

Directions:
Preheat the oven to 325°

Soak the porcinis in 3/4 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 1/2 inch thick. It will be about 12″ x 8″Season with salt and pepper and arrange the spinach and fontina lengthwise down the bottom third of the pork.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.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.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. Add in the wine and whisk until well combined. 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.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.

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