Best Mushroom Stuffed Pork Roulade Recipes

MUSHROOM-STUFFED PORK ROULADE

Steps:

• Sautee mushrooms and shallots.
• Pound pork loin with a meat mallet.
• Brush pork with dijon mustard, season with salt and pepper on both sides, and sprinkle with dried sage.
• Spoon the mushroom mixture onto each pork paillard.
• Roll pork tightly and secure with butcher's twine.
• Sear pork roulades. Set aside.
• In the same pan, roast the carrots, onions, and celery.
• Add tomato paste and continue roasting for a minute.
• Deglaze the pan with red wine. Reduce.
• Tip contents of pan to the slow cooker.
• Add pork and stock.
• Braise for 6 hours on low.
• Reduce braising liquid over the stove.
• Whisk in cold butter nuggets.
• Finish the sauce with truffle oil.

MUSHROOM PORK ROULADE

Steps:

• In a small bowl, combine the salt, black pepper, and parsley. Set the rub aside. Clean and dice the mushrooms and onion.
• Preheat a skillet with olive oil. Add in the diced mushrooms and sauté them until golden brown. Next, add in the onion and sauté it until softened. Season with salt and pepper to taste and set aside.
• Butterfly the pork into a wide, thin piece. Using a meat tenderizer, pound it out until it's even in thickness.
• Spread the sautéed mushroom and onion mixture over the pounded pork. Roll it up nice and tight and seal the roulade with a toothpick or butcher string soaked in water.
• Preheat a skillet over very high heat. Brown each side of the roll and season the outside with the seasoning rub.
• Bake the roulade for about 30 minutes at 380°F (you may need to adjust the cook time depending on how thick the pork is). Enjoy!

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.