Stuffed pork loin

Ingredients

• 800 gpork loin, in one piece
• 400 gfrozen mushrooms
• 1 clovegarlic (or 1 small onion)
• 1 bunchparsley
• 100 gFontina
• 100 gmozzarella
• 50 gbutter
• A few leavesbasil
• 100 gchopped tomatoes
• 1 litremilk
• 1 sprigrosemary
• To tasteextra-virgin olive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Flatten the pork

   Pound the pork loin with a meat mallet until thin, then lay it on a sheet of baking paper.

2. 2

   Cook the mushrooms

   Melt the butter in a frying pan and add the mushrooms.

3. 3

   Season and cover

   Season with salt and pepper, cover the pan and cook the mushrooms through.

4. 4

   Mix the filling

   Let the mushrooms cool until just warm, then mix in the diced mozzarella and Fontina, chopped tomatoes and chopped basil.

5. 5

   Fill and tie

   Spread the filling over the pork, then roll it up and tie it with kitchen string.

6. 6

   Brown the pork

   Butter an oven dish, place the pork in it, then brown it on all sides in plenty of oil with the rosemary.

7. 7

   Bake with milk

   Cover the pork with the milk and bake at 180°C for about 60 minutes.

8. 8

   Rest the roast

   When cooked, remove the stuffed loin from the oven and leave it to rest for a few minutes.

9. 9

   Slice the loin

   Cut the pork into slices about the thickness of a finger.

10. 10

    Serve with juices

    Transfer the stuffed loin to a serving plate, spoon over its cooking juices and serve.

What is stuffed pork loin?

Stuffed pork loin is a roast made by flattening a piece of loin, adding a savoury filling, then rolling and tying it before cooking. This version brings together mushrooms, two cheeses, tomatoes and basil, with rosemary in the roasting dish.

The method suits a home oven: the tied roll is browned first, then baked with milk. The filling adds flavour and moisture, while the cooking liquid can be spooned over the finished slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 61g protein, 18g carbs, 56g fat.

The pork and cheeses provide most of the protein, while the milk, butter and oil contribute much of the fat and energy. The mushrooms, tomatoes and milk add some carbohydrates; serve a moderate slice with plenty of vegetables to balance the plate.

Choosing the filling ingredients

Mushrooms: cook them in butter and season them before combining them with the other filling ingredients. Let them cool until warm rather than adding them piping hot, so the cheese does not melt prematurely.

Cheese and tomatoes: dice the mozzarella and Fontina so they mix evenly through the filling. The chopped tomatoes add a juicy, tangy note, while basil brings a fresh herbal accent.

Flattening and rolling the pork

Even thickness: pound the loin until it is thin enough to spread with filling and roll. Work steadily so the meat opens out without tearing.

Tying: use kitchen string to secure the rolled loin. A snug, even tie helps it keep its shape while browning and baking.

Browning before baking

Hot pan: brown the tied roast on every side in oil with the rosemary before adding the milk. Turning it carefully helps colour the outside without loosening the roll.

Oven time: bake at 180°C for about 60 minutes, as directed. Check that the pork is cooked through before resting; the cooking time can vary with the thickness and shape of the roll.

Resting and slicing

Resting: leave the roast for a few minutes after it comes out of the oven. This gives the juices time to settle before you cut it.

Slicing: cut the loin into slices about a finger thick, as specified in the method. Use a sharp knife and keep the string in place until the roast is stable, then remove it as needed.

Serving the roast

Cooking juices: spoon the liquid from the oven dish over the sliced pork. It helps keep the meat moist and carries the rosemary flavour through the serving.

For a balanced plate, serve the roast with a green vegetable or a simple salad. Potatoes or bread are also a good fit if you want a more substantial meal.

Recipe notes & tips

• Thaw and drain the mushrooms well if they release a lot of liquid while cooking.
• Let the mushroom mixture cool slightly before adding the mozzarella and Fontina.
• Keep the filling away from the edges so it is easier to roll and tie the loin.
• Turn the roast carefully while browning to keep the string secure.
• Rest the pork for a few minutes before slicing to help retain its juices.
• Spoon the cooking liquid over the slices just before serving.

Variations

• Use the onion: replace the garlic with a small onion, as suggested in the ingredient list.
• Change the herbs: add the parsley to the mushroom mixture for a more pronounced herbal flavour.
• Use fresh mushrooms: substitute fresh mushrooms for the frozen ones and cook them until tender.
• Add more tomato: increase the chopped tomatoes in the filling for a juicier centre.
• Serve with greens: pair the roast with steamed green vegetables for a lighter accompaniment.

Common mistakes to avoid

• Filling with hot mushrooms: the cheese can melt too soon; let the mushrooms cool until warm.
• Overfilling the loin: the roll may be difficult to secure; leave a little space at the edges.
• Loose tying: the filling can escape as the roast cooks; tie the roll snugly at intervals.
• Skipping the browning: the outside misses the colour developed in the pan; brown all sides before adding milk.
• Cutting straight from the oven: juices can run out more readily; let the roast rest for a few minutes first.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat slices gently with some cooking juices in a covered pan or dish until hot throughout.

Frequently asked questions