Pork Roast Stuffed W/ Mushrooms & Celery
Instead of going with basic roast pork, I decided to butterfly the pork roast then stuffed it with a filling of sauteed celery and mushrooms. I’m glad I did.
| Pork Roast Stuffed W/ Mushrooms & Celery |
Recipe type: Dinner
Author:
Serves: 5
INGREDIENTS
- about 3 pounds pork roast
- 2 tbsp of olive oil
- sprinkle of garlic powder
- sprinkle of black pepper
- sprinkle of paprika
- sprinkle of Italian seasoning
- 1 small onion
- 3 sprigs of celery, chopped
- 5-6 button mushrooms, chopped
- sprinkle of dried basil
- sprinkle of dried oregano
- salt and pepper
INSTRUCTIONS
- Preheat oven to 365°
- In a pan, heat up 1 tbsp of oilive oil. Sauté the onions, celery, and mushrooms. Season with dried basil, oregano, salt and pepper. Cook for about 2 minutes. You don’t want to over cook the celery.
- Butterfly the pork roast. That means, you slice it in the middle without cutting all the way down to the bottom. It’s like 2 folds. If it’s thick, try to slice another fold by once again cutting into the already sliced meat, but not going all the way. So you now have a flat looking roast.
- Coat both sides of pork with olive oil. Season both sides with garlic powder, paprika, Italian seasoning, and black pepper.
- Place the celery and mushrooms mixture on one side of the meat. Gently, and tightly roll the meat. Seal the ends with clean toothpicks.
- Bake it in the oven for about 40-45 minutes. Once cooked, take the toothpicks out of the meat.
- Let it rest for about 5 minutes before cutting.
- Serve with mashed red potatoes and buttered corn.
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—-originally posted at blisstree/b5media—-
LASANG PINOY, SUNDAYS: ROLLED – STUFFED PORK ROAST W/ SPINACH & MUSHROOMS
Lasang Pinoy, Sundays theme this week is ROLLED. It worked out perfectly coz I have this stuffed pork roast with spinach and mushroom ready to roll, so to speak 
. This pork started as a pork loin. I cut it in half without going all the way to the bottom, and then butterflied the sides to get a flattened pork plank, pretty much. Once that’s done, stuffing it with anything you like is a breeze.
