This mushroom stuffed pork loin makes a show stopping meal that surprisingly simple and utterly delicious! Umami-rich mushrooms are sauteed down and stuffed into the pork loin, for a beautiful dish that’s sure to please.
My mom is always looking for ways to make Christmas dinner more exciting. While Thanksgiving carries major tradition around food, Christmas is a bit more flexible for my family. In an effort to get off the prime rib hamster wheel, my mom decided to make a morel mushroom stuffed pork loin one year, and I just loved how beautiful it was and how well it fed a crowd. Since morel mushrooms can notoriously break the bank, I turned instead to a simple mushroom duxelle, made with cremini and button mushrooms. This makes this mushroom stuffed pork loin economical, beautiful AND a crowd pleaser. What’s not to love?
Mushroom duxelle is such a fancy term. All it really means is mushrooms sauteed with shallots and herbs, often hit with little sherry vinegar once complete. Because it’s made with such flavorful, delicious ingredients, it really lends a flavor punch to the canvas of the pork loin. Two pounds is a lot of mushrooms to chop, so I recommend using a handy dandy food processor. I like my basic, trusty Cuisinart. In just two quick batches and a few pulses, the mushrooms are finely chopped and ready to be sauteed with shallots, garlic and butter.
Mushrooms have a lot of moisture, so it will take a while for them to release and cook off their liquid before the duxelle is ready, about 15-20 minutes. You can prep the pork while the mushrooms cook, carefully cutting an “x” through the center. May your knife skills be more pristine than mine. As evidenced by my photos, I didn’t perfectly line up my incisions, but the beauty here is that it tastes great regardless!
One last tip: some cooking twine can help you make the mushroom stuffed pork loin an even thickness if needed, so that the pork cooks evenly and you don’t overcook any thinner parts.
I hope you enjoy this delicious dish, and let me know if you make it. Bon Appetit!
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Rich mushroom duxelle stuffed pork loin makes a show stopping meal that surprisingly simple and utterly delicious!
- One 3 pound boneless pork loin (not just tenderloin)
- 2 pounds mushrooms – I like a mix of button and cremini, cleaned and quartered
- 1 ½ cups finely diced shallots, from about 2 large
- 6 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- 3 tablespoons butter or ghee
- 2 tablespoons sherry wine vinegar
- Kosher salt
- Olive oil
- Make the mushroom stuffing first. In a food processor, working in 2 batches, pulse the mushrooms until finely chopped
- Heat the butter or ghee over medium high heat in a large pan and sauté the shallot until soft but not yet brown, about 4 minutes
- Add the garlic and cook for another minute until fragrant
- Reduce heat to medium and add the mushrooms, a few pinches of salt and cook until the all the liquid from the mushrooms has released and evaporated. Mushrooms have a ton of liquid, so this will take anywhere from 15-20 minutes. Add in the thyme and cook an additional minute
- Remove from heat and add the 2 tablespoons of sherry vinegar, stirring to incorporate evenly
- Preheat the oven to 375 degrees
- Prep the pork loin by patting dry. Using a sharp knife with a long blade (a thinner blade is better here) insert the knife in one end of the loin and work it through all the way to the other side
- Remove the knife and rotate it 90 degrees and make another insertion all the way through, so that you make an x. You can wiggle the knife around a bit to try and make the hole as workable as possible
- Using the butt of a wooden spoon, work the mushroom mixture into the pork. You need to really pack it in there, working from both sides of the pork loin, to make sure the stuffing goes all the way through and meets in the center. Sprinkle the pork on all sides with kosher salt
- Heat some olive oil in a large pan over high heat. Sear the pork loin on all sides until nicely browned, about 3 minutes per side
- Put in 375 degree oven for about an hour, or until an instant read thermometer reads 145 (honestly, I only cook pork to 138-140 since it will keep cooking after you remove it from the oven, but you do you. 145 is what’s recommended by the USDA)
- Let rest for 10 minutes, then slice into ¾ inch pieces. Serve and enjoy!
- You won’t need all of the mushroom mixture (technically called a duxelle). Set aside a cup of it before you start working with the pork. If you need it, use it, but if not, I recommend freezing it, and finding delicious ways to use it. One idea: stuff some under the skin of chicken thighs and roast them.
Keywords: mushrooms, pork loin, duxelle, stuffed pork loin