BONELESS PORK LOIN ROAST - PROSCUITTO WRAPPED STUFFED WITH SHllTAKE MUSHROOMS AND GARLIC SPINACH

By akselden

Ingredients

• 1/4 C. unsalted butter, room temperature
• 1/2 C. peeled, minced shallots
• 1 C. chopped button mushrooms, cleaned
• 1/4 C. finely diced tart apple
• 1/4 C. finely diced celery root
• 1/2 tsp. minced fresh thyme leaves
• 1/2 tsp. minced fresh sage leaves
• 1/2 C. apple cider or chicken broth plus more as needed
• 2 C. dry cornbread crumbs
• 1/4 C. cooked minced spinach
• 2 T. pistachio nuts
• Coarse salt and freshly ground pepper
• 3 to 4-lb. boneless pork loin, trimmed of all fat
• 1/2 lb. thinly sliced prosciutto ham
• 1 C. dry white wine
• 1 C. fat-free, unsalted chicken broth
• 1 T. olive oil
• 18 medium shiitake mushroom caps,
• cleaned
• 2 T. roasted garlic
• 10 C. baby spinach, well washed, dried

Preparation

Step 1

1. Preheat oven to 400°F.

2. Melt 2 T. butter in large saute pan over medium heat. Add shallots and saute, stirring, 3 minutes. Stir in button mushrooms, apple, celery root, thyme and sage; saute another 5 minutes. Stir in apple cider and remove from heat.

3. Stir in cornbread crumbs, minced spinach and pistachios; stir to combine. Season with salt and pepper to taste. If mixture seems dry, add cider or chicken broth by the teaspoonful until moist stuffing is achieved.

4. Working the handle of a long wooden
spoon back and forth, poke a large hole(1" in diameter) down the center length of the pork loin. Using your fingertips, force stuffing mixture into the hole to densely pack. Wrap prosciutto slices, slightly overlapping, around pork. Tie prosciutto in place with twine. Lightly coat prosciutto with remaining butter.

5. Place loin on a rack in a roasting pan. Add wine and broth to pan and place in preheated oven. Roast 20 minutes. Reduce heat to 350°F and roast an additional hour or until an instant-read thermometer inserted into the thickest part reads 150°F. Remove from oven and allow it to rest 15 minutes before carving. Remove twine before slicing.

6. While meat is resting, spoon about 1/4 C. of the pan juices into a large saute pan, reserving the remaining juices in the roasting pan. Add olive oil to saute pan and place over medium-high heat. When hot, add shiitake mushrooms, cap side down, and cook, turning occasionally, about 7 minutes or until cooked through and beginning to brown at the edges. Season with salt and pepper to taste and remove from heat.

8. Place roasting pan over medium heat. Add roasted garlic to pan and stir to combine. Add spinach and toss to coat with pan juices. Season with salt and pepper to taste and cook, tossing constantly, about 4 minutes or just until beginning to wilt. Immediately remove from heat and transfer to a serving platter. Using a chef's knife, cut loin crosswise into-slices. Lay slices slightly overlapping down the center of serving platter.