But if you want to elevate your next Pork Loin roast, try stuffing it with the Mushroom Duxelle.
To start with...
Get a nice pork loin with a little bit of fat on top.
Then butterfly it.
I'm not talking the little flying insects here either.
You cut the roast so that it can lay out as a nice flat piece of meat.
Here I'll show you.
First, wash your hands.
Then take the roast in your left hand, a very sharp knife in your right (if you're left handed, then the roast goes in your right hand and the knife in your left).
Don't slice it through.
Take some of the Mushroom Duxelle you just made, a nice little handful, then put it on the butterflied roast.
Now it's fun time.
You need to tie the roast. Basically you've created a rolled roast, and while it might be fun to see, it will unfold in the oven if you don't secure it.
I got out some twine and proceeded to have fun. It's been a few years since I've tied off a roast so I was fumbling a little.
I admit I wasn't to sure of my wrapping ability so I secured it with a few toothpicks as well. I seasoned the top with some salt and pepper and put it into the oven for about 2 hours. Because it was stuffed, I wanted the interior to come to a temp of 165 deg. The mushroom stuffing kept the inside nice and moist and seasoned.
I layered the slices on a platter, and took the au jus that was left in the roasting pan, reduced it on the stove and then drizzled it back over the meat. I did serve this warm, but even at room temp, it was so good. I got some herbs out of my little garden, well, OK, my pots out back, and placed them on the platter. There was some Rosemary, Oregano and Tarragon.
BTW - if you haven't got that turkey ready yet, you need to get a move on. Or... you could try making this for dinner tomorrow.