Ingredients:
1 package (1 oz) dried porcini mushrooms
1 boneless pork loin roast (3 lb)
1 tablespoon butter or margarine
1 medium onion, fi nely chopped (1⁄2 cup)
1 package (8 oz) fresh baby portabella mushrooms, finely chopped
1⁄2 cup herb-seasoned stuffi ng crumbs (do not use stuffi ng cubes)
2 tablespoons olive or vegetable oil
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
Fresh sage leaves, if desired

Method:
1 Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.

2 Meanwhile, cut pork roast horizontally to 1⁄2 inch from one long side without cutting all the way through (pork will open like a book); set aside. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook and stir about 1 minute or until tender.

3 Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to onion in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffi ng crumbs.

4 Spoon mushroom mixture into opening in pork. Close pork over stuffi ng; secure with string. Place stuff ed pork in ungreased shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.

5 Roast uncovered 45 to 55 minutes or until thermometer reads 155°F. Remove from oven; cover with foil and let stand 10 minutes or until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.

wild mushroom stuffed pork roast recipe