Mushroom-Stuffed Pork Roulade Recipe

This Mushroom-Stuffed Pork Roulade Recipe is an elegant and earthy recipe, which features wild mushrooms and fresh herbs. It’s a show-stopping dinner party main, ready in about 2 hours.

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Mushroom-Stuffed Pork Roulade Recipe Ingredients

The Mushroom Filling

• 7 tablespoons extra-virgin olive oil (divided)
• 1 pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced
• 1 small head garlic, minced
• Kosher salt and freshly ground pepper

The Herb Paste & Pork

• 1/2 cup finely chopped fresh parsley
• 1 tablespoon finely chopped fresh thyme, plus 2 sprigs
• 1 tablespoon finely chopped fresh rosemary, plus 1 sprig
• 1 center-cut boneless pork loin roast (3 1/2 to 4 pounds)

The Pan Sauce

• 1/4 cup dry sherry
• 1 cup low-sodium chicken broth
• 1 tablespoon unsalted butter

How To Make Mushroom-Stuffed Pork Roulade Recipe

1. Sauté the mushrooms: Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning (about 2 minutes). Stir and continue cooking until tender, 4 to 5 more minutes.
2. Add garlic: Push the mushrooms to one side of the skillet. Add another 1 tablespoon of olive oil and the minced garlic to the empty side. Cook for 30 seconds until softened, then stir the garlic into the mushrooms. Season with salt and pepper. Remove from heat and let cool.
3. Make the herb oil: Meanwhile, in a small bowl, combine the chopped parsley, chopped thyme, chopped rosemary, 3 tablespoons of olive oil, and a pinch each of salt and pepper. Set aside.
4. Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up like a book into a flat, evenly thick piece.
5. Stuff and roll: Season the open pork with salt and pepper. Spread the herb oil mixture over the top surface. Top evenly with the cooled mushroom mixture. Reroll the pork tightly into a log. Tie it at 1-inch intervals using kitchen twine to secure the shape. Season the outside with salt and pepper.
6. Sear: Set a rack in a large roasting pan. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Turn and cook until browned all over, another 1-2 minutes.
7. Roast: Transfer the pork, seam-side down, to the rack in the roasting pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (avoiding the filling) registers 135°F. This usually takes 1 hour to 1 hour 15 minutes.
8. Rest: Remove the pork to a cutting board, tent loosely with foil, and let it rest for 30 minutes. The temperature will continue to rise to about 145°F.
9. Make the sauce: While the pork rests, place the roasting pan across two burners over medium-high heat (skim off excess fat first). Add the dry sherry to deglaze, scraping up browned bits. Add thyme and rosemary sprigs; reduce liquid by half (1 minute). Pour into a small saucepan, add chicken broth, bring to a boil, and simmer until slightly reduced (4-5 minutes). Stir in butter and season with salt. Strain through a sieve.
10. Serve: Remove twine from the pork. Cut into 1/2-inch thick slices. Arrange on a platter and serve with the warm sauce.

Recipe Tips

• Mushroom Moisture: Ensure you cook the liquid out of the mushrooms during step 1. If the mushrooms are wet when you roll them up, the inside of the pork will steam and become soggy rather than roasting properly.
• Butterflying: This technique is essential for a roulade. If you are uncomfortable doing it, ask your butcher to “butterfly the roast for stuffing” when you buy it.
• The Rest Period: Do not skip the 30-minute rest. A large roast needs this time for the juices to redistribute. If you cut it too soon, the meat will be dry.
• Sherry Substitute: If you don’t have dry sherry, you can use a dry white wine or apple cider vinegar (use slightly less vinegar) for the sauce.
• Tying Technique: Tie the roast snugly but not so tight that the filling squeezes out. Start from the center and work your way out to the ends to keep the filling even.

What To Serve With Mushroom-Stuffed Pork Roulade Recipe

This dish is rich and savory, pairing well with light starches and green vegetables.

• Roasted Potatoes: Cook them in the oven alongside the pork.
• Wild Rice Pilaf: Complements the earthy mushrooms.
• Green Beans: Sautéed with almonds (Almandine).
• Glazed Carrots: For a touch of sweetness.

How To Store Mushroom-Stuffed Pork Roulade Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3 days. Store the sauce separately if possible.
• Reheat: Reheat slices gently in a skillet with a little splash of water or the leftover sauce to keep them moist. Do not microwave for too long or the pork will toughen.
• Freeze: You can freeze the cooked pork slices wrapped tightly in foil and plastic for up to 2 months. Thaw in the fridge overnight.

Mushroom-Stuffed Pork Roulade Recipe Nutrition Facts

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrates: 4g
• Dietary Fiber: 1g
• Sugar: 1g
• Protein: 36g

Nutrition information is estimated per serving (based on 8 servings).

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