For Roast Pork
By: Anonymous
Published: Monday, December 28, 2009 - 2:41am

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

1 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. 2 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. 3 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. 4 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.