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Originally published Wednesday, December 18, 2013 at 6:04 AM

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Recipe: Mushroom-Stuffed Pork Roast With Mushroom-Berry Sauce


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Serves eight to 10

Marinade:

1 (2½-pound) boneless pork roast

1 cup coarsely chopped onion

2 medium cloves garlic, coarsely chopped

Grated peel of 1 orange

½ cup orange juice

¼ cup port wine

1 teaspoon herbes de Provence, or ½ teaspoon dried thyme

¼ teaspoon whole black peppercorns

Stuffing:

1 teaspoon butter

1 teaspoon olive oil

1 / 3 pound shiitake or cremini mushrooms, cleaned and thinly sliced

1 medium clove garlic, peeled and minced

1 large shallot, peeled and minced

½ cup fine fresh breadcrumbs

½ teaspoon herbes de Provence, or ¼ teaspoon dried thyme

2 tablespoons chopped fresh parsley

1 / 8 teaspoon salt

Freshly ground black pepper to taste

Sauce:

1 teaspoon butter

1 teaspoon olive oil

½ pound shiitake mushrooms, cleaned and thinly sliced

1 medium clove garlic, peeled and minced

1 large shallot, peeled and minced

1 cup chicken broth

¼ cup port wine

¼ cup orange juice

½-1 teaspoon Kitchen Bouquet

½ teaspoon herbes de Provence, or ¼ teaspoon dried thyme

½ teaspoon arrowroot dissolved in 2 teaspoons water

½ cup cranberries

1 cup frozen blueberries

¼ teaspoon salt

Freshly ground black pepper to taste

2 tablespoons chopped fresh parsley

1. To prepare the pork and marinade: Cut the strings from the pork and separate the two halves. Put into a gallon-size zip-lock bag with the onions and garlic. Combine the orange peel, juice, port, herbs and peppercorns. Pour over the pork, close the bag and refrigerate overnight. Turn the bag occasionally during the marination time.

2. To prepare the stuffing: In a large skillet, combine the butter and oil. Heat over medium-high heat. When hot, add the mushrooms and saute until they begin to give off their liquid. Add the garlic and shallots; sauté until the liquid has evaporated. Spoon into a strainer and cool. Combine the cooled mushrooms with the breadcrumbs, herbs, parsley, salt and pepper.

3. Remove the pork from the marinade. With your hands, pack the mushroom stuffing onto one half of the pork. Top with the second half of pork and tie with kitchen string in several places to secure. Put onto a rack in a foil-lined roasting pan and roast in a preheated 325-degree oven about two hours, or until the pork reaches 170 degrees on an instant-read thermometer. Let rest 10 minutes before slicing.

4. To prepare the sauce: In a large skillet, combine the butter and oil. Heat over medium-high heat. When hot, add the mushrooms and saute until they begin to give off their liquid. Add the garlic and shallots; sauté until the liquid has evaporated. Remove from the pan. Add the broth, port, orange juice, Kitchen Bouquet and herbs. Bring to a boil, reduce the heat and simmer five minutes. Add the dissolved arrowroot and cranberries; cook three minutes. Stir in the blueberries; simmer one minute. Season with salt and pepper; stir in the mushrooms and parsley and keep warm. (Stir in any juices that have collected around the pork.)

5. To carve the pork, cut the strings and remove the top half of the pork. Carve both halves of pork. Put onto a platter with the stuffing and spoon a little of the sauce over. Serve the remaining on the side.

From The Seattle Times archives, 1994; Inspired by “Berries” by Sharon Kramis.



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