Cozy winter nights call for cozy dinners. In this dish, a sweet-and-savory stuffing is all wrapped up in a pork loin (different than tenderloin) I took home after a day at Wildom Farm. The mushrooms, ginger, and currants are infused with the nutty, rich flavors of the meat, while the loin stays tender from the juices of the stuffing, as well as the jacket of fat left on. This one-pan dish is perfect, and easy, to warm up your dinner guests, feed the family, or to enjoy curled up on the couch, with a blanket and a holiday movie on TV.
STUFFED PORK LOIN RECIPE WITH MUSHROOMS, GINGER & CURRANTS
1 (2 ½-3 lb) pork loin
Salt and pepper
3 tbsp olive oil
1 shallot, diced
3 cloves of garlic, minced
1 tbsp fresh ginger, grated
16 oz cremini or baby bella mushrooms
2 tsp fresh sage, chopped
1 tsp fresh thyme, more for garnish
1 tsp fresh rosemary, chopped
¼ cup currants
3 tbsp dry white wine
3 tbsp breadcrumbs
1. Heat oven to 400 degrees. Using a boning knife, slice the pork loin lengthwise to butterfly it, making sure not to cut all the way through. You can also trim some of the fat from the meat but leave at least a ¼ inch to help the loin stay tender and juicy while it cooks. Rub the entire loin with salt and pepper, then let sit while you prepare the filling.
2. In an oven-safe or cast-iron skillet, heat 2 tablespoons olive oil over medium heat. Stir in shallots, garlic, and ginger, stirring frequently until the mixture starts to brown and turn translucent, about 5 minutes. Stir in mushrooms, sage, thyme, rosemary, salt, and pepper and cook until mushrooms are soft. Add currants and pour in white wine. Allow for any liquid to dissolve or be absorbed by the currents. Turn off heat and transfer mixture into a bowl. Wipe skillet and set aside. Mix in breadcrumbs and allow mixture to cool, about 3 minutes.
3. Place your butterflied and seasoned pork loin fat side down onto a cutting board. Spread and pat cooled stuffing evenly onto the surface of the loin, leaving clear a ½ inch border. Starting from the narrow end, roll up pork loin, and tie with butcher’s twine at 1 ½-inch intervals.
4. Reheat skillet with remaining tablespoon of olive oil until it is hot but not smoking. Place pork loin into skillet and brown on each side, about 5 minutes each. Place skillet into oven and roast uncovered for 20-25 minutes, until internal temperature of the pork reads 145 degrees. Remove from oven and transfer pork onto cooling rack set over a rimmed baking sheet. Let sit for 10 minutes.
5. Once pork has cooled, slice the loin into ½-inch slices. Arrange on a platter, spooning any juices that collected in the baking sheet back onto the pork. Garnish with fresh thyme and enjoy!
RECIPE AND STYLING BY NINA KATZ / PHOTOGRAPHY BY LAURA PETRILLA
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