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