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Grilled Mushroom Stuffed Pork Loin


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  • Mushroom Stuffing:
  • 1 centre cut boneless single pork loin roast about 3 lb (1.5 kg)
  • 1/4 tsp each salt and pepper
  • 5 strips bacon
  • 1/2 cup chicken stock (approx)
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 8 cups diced mixed mushrooms
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 cup diced, sweet red pepper
  • 1/4 tsp each salt and pepper
  • 1/2 cup dry white wine (or chicken stock and 1 tsp white wine vinegar)
  • 2 tbsp minced fresh parsley
  • 1 tbsp minced fresh thyme
  • 1 cup fresh bread crumbs



Step 1

Mushroom Stuffing;
In large skillet, heat oil over medium heat; cook mushrooms, garlic, onion, red pepper, salt and pepper until no liquid remains, about 15 minutes. Add wine and bring to a boil; reduce heat and simmer until evaporated, about 8 minutes. Stir in parsley and thyme. Let cool. Stir in bread crumbs.

Meanwhile, with short end of pork closest to you, place fat side up on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like a book. Starting on center of opened loin with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed paper. With mallet, pound to even ½ “thickness.

Leaving 1” border on 1 short side, spread mushroom stuffing over meat. Starting at other short side, tightly roll up. Sprinkle with salt and pepper. Lay bacon strips crosswise over meat. Place seven 15” lengths of string crosswise under loin; tie at top and cut off excess string.

Set foil drip pan under 1 burner of 2 burner BBQ or under center of 3 burner BBQ. Heat remaining burner(s) to medium. Set roast on greased grill over drip pan. Close lid and cook until just a hint of pink remains inside meat thermometer inserted in center registers 160oF. 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to cutting board. Tent with foil; let stand 10 minutes before slicing.

Skim fat from dripping in drip pan. Pour drippings into glass measuring cup; add enough chicken stock to make 1 cup. Pour into saucepan and bring to boil. Combine cornstarch with 2 tbsp cold water, whisk into saucepan and cook until thickened, about 1 minute. Serve with pork. Makes 8 to 10 servings. Per each of 10 servings About 295 cal 29 g prot. 13 g total fat, 13 carb, 2 g fibre, 75 mg chol, 359 mg sodium.

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