Pork Loin Stuffed with Porcini Risotto
The holiday season calls for a meal that is both magnificent and manageable. If you're not feeling the massive, traditional turkey this year, we suggest opting for an elegant centerpiece that delivers maximum flavor with minimal fuss; Pork Loin Stuffed with Finch + Fennel's Porcini Risotto!
This recipe transforms a simple pork loin into a gourmet marvel. By layering with the creamy filling made from the Finch + Fennel Porcini Mushroom Risotto blend, you achieve a perfect blend of textures and deeply savory, umami flavor. The porcini mushroom in the mix infuse the Arborio rice and the surrounding pork with that classics earthy, rustic taste of Italy.
Every slice offers a beautiful pinwheel of moist, tender pork and luxurious, herb-infused risotto - a dish that looks complex but is surprisingly simple, thanks to our secret ingredient. Get ready to elevate your holiday table with this show-stopping, stress-free roast.
Recipe
INGREDIENTS
2 cups F+F Porcini Mushroom Risotto
3 lbs Pork loin roast
Butcher's Twine
2 tbsp olive oil
1 tsp kosher sea salt
1/2 tsp ground black pepper
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DIRECTIONS
1. Cook F+F Porcini Mushroom Risotto, according to package instructions. Preheat oven to 350°F.
2. Butterfly pork loin to prepare for stuffing: Make one long deep slice lengthwise through pork loin, leaving at least 3/4" uncut. Lay it open like a book.
3. Cover loosely with plastic wrap and pound to 1/2" thick. Unwrap and discard plastic.
4. Spread F+F Porcini Mushroom Risotto in an even layer, about 1/4" thick, stopping about 1 inch from long edge of tenderloin.
5. Roll tenderloin tightly & tie securely with butcher's twine every 1 inch.
6. Brush with olive oil & season with salt & pepper.
7. Place pork on rimmed baking sheet. Transfer to preheated oven and roast until internal temperature reaches 150°F.
8. Increase oven temperature to 500°F. Roast, checking every few minutes, until exterior is rich brown color and crispy, about 5 to 7 minutes.
9. Remove from oven and cover loosely with foil; let rest 5 minutes.
10. Remove twine, then slice to serve.