Mushroom and Bleu Cheese Stuffed Pork Loin

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Example of Recipe

Not only does bleu cheese give this pork a ton of flavor, it is great to use because a little bleu goes a long way. You don’t have to load the thing up with tons of heavy cheese to get great taste, use it sparingly, keeping calories low, and focus more on the mushrooms.

Spiraling a pork loin to stuff takes a bit of practice, though just because this pork loin is spiraled and stuffed, do not be intimidated - it is a very simple recipe. Rather than trying to explain the best way to spiral something, I would say to take a look at some of the many videos on the internet for a quick demonstration. There are plenty out there. If spiraling is not your thing, you can always cut the pork loin into medallions (crosswise), sear then finish them with a bake, and top with the sautéed mushrooms and bleu cheese.

Ingredients: 

1 pork loin, flattened
2 cups mixed mushrooms, chopped
2-3 cloves garlic, minced
1 shallot, sliced thin
3 T balsamic vinegar
2 T bleu cheese, crumbled
salt and pepper

Instructions: 

Pre time: 10-15 minutes
Cook time: 25 minutes

Serves 4

Preheat oven to 400 degrees.

Heat two tablespoons olive oil in a skillet over medium heat. Add the garlic and shallot, season with salt, and cook about four minutes, stirring often. Add the mushrooms and cook until soft, stirring frequently, eight to ten minutes. Add the balsamic vinegar and cook until completely reduced, stirring often, about five minutes.

Spiral the pork loin lengthwise laying it flat (for a video example of how this is done search “stuffed pork loin.”). Lay a thin layer of sautéed mushrooms over the flattened pork loin and sprinkle with two tablespoons of crumbled bleu cheese. Roll the pork loin, piercing with toothpicks to keep rolled if desired, and place on baking sheet. Season liberally with salt and pepper and bake for twenty to twenty-five minutes.