For Roast Pork

Photo: flickr user bgautrea

Ingredients

2 cups finely chopped fresh shitake, oyster, or morel mu

2 cups finely chopped leeks

1/4 cup butter

1/4 cup dry white wine

3/4 cup soft bread crumbs

1/2 cup chopped water chestnuts

1/2 cup shredded carrot

1/4 teaspoon salt

5 lb.) pork loin center rib roast, backbone loosened (8

1 recipe Mushroom-Butter Sauce

Preparation

For stuffing, in a saucepan cook mushrooms and leeks in butter until tender. Add wine; simmer, uncovered, 5 minutes or until liquid evaporates. Remove from heat. Stir in bread crumbs, water chestnuts, carrot, salt and 1/8 teaspoon pepper.

Place roast, rib side down. On the meaty side, cut a pocket above each rib, making 8 pockets total. Spoon stuffing into pockets. Place roast, rib side down, in a shallow roasting pan. Insert meat thermometer.

Roast in a 325 degree oven for 1 3/4 to 2 1/4 hours or until thermometer registers 160 degrees. Cover loosely with foil after 1 hour to prevent over browning.

About 30 minutes before serving, prepare sauce. Keep sauce warm. Remove roast from oven; let stand 10 minutes before carving. To serve: Slice meat between ribs. Serve with sauce. Makes 8 servings.