Here’s the porky goodness you want for your New Year’s Day “good luck” meal. Super easy and impressive to those who don’t understand the magic of boxed stuffing mix. Don’t tell them you used that. No use giving away a perfectly good secret.
I know I have said this before, but it bears repeating. Do not – DO NOT – overcook your pork. This is the modern age, people, and the pork is done with the center is slightly pink. And I’ll just keep repeating why you are eating pork, greens and black-eyed peas for New Year’s Day over and over in case some of you are new here: Pork = living high off the hog; greens = money; black-eyed peas = luck. Got it? I don’t want to hear about it later on if you have lousy luck in 2013.
Mushroom-Stuffed Pork Loin
1 pork loin, about two pounds
1 box pork stuffing mix
1 8-ounce container sliced mushrooms
3 cloves garlic
2 tablespoons butter
¼ cup Madeira
Salt and pepper
Butterfly the pork so that it lays flat on the cutting board, fat side down. Season with salt and pepper.
Prepare the stuffing according to package directions. In a food processor, process the mushrooms, shallots and garlic until minced. Saute in the butter until browned. Deglaze the pan with the Madeira. Mix the mushrooms with half the stuffing mix (reserving the rest for another use). Chill.
Spread the cooled mushroom mixture on the pork, leaving about a half inch at the edges. Roll the pork up. Tie with kitchen twine. Salt and pepper the outside of the pork roll. Roast on a rack at 350 degrees until the internal temperature of the pork is 140 degrees.
Some of the stuffing will fall out during the roasting process and will be browned and yummy. Make sure you eat it while nobody’s looking.