Sunday’s Pork Roast Dinner Recipe – Prosciutto and Mushroom-Stuffed Pork Roast with Balsamic Glaze

April 19, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Prosciutto and Mushroom-Stuffed Pork with Balsamic Glaze. This week’s recipe is made using a New York Pork Roast, Olive Oil, Mushrooms, Onion, Herbs, Croutons, Prosciutto, Parmesan Cheese, Balsamic Vinegar, and Salt and Pepper. There’s one Delicious Sunday Dinner coming! You can find this recipe at the Cooks Recipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020!

Prosciutto and Mushroom-Stuffed Pork Roast
with Balsamic Glaze

These delicious stuffed pork slices would also be fabulous served over soft polenta made with a little grated Parmesan cheese and cracked black pepper. Add color to your plate with a side of steamed green beans tossed with butter and a squeeze of lemon.

Recipe Ingredients:
3 pounds New York (top loin) pork roast
2 tablespoons butter, or olive oil
1 cup cremini mushrooms, or button mushrooms, chopped
1/4 cup finely chopped onion, or shallots
1 1/2 teaspoons snipped fresh thyme or 1 teaspoon snipped fresh rosemary
1 cup plain croutons, coarsely crushed
3 ounces prosciutto, chopped
1/3 cup freshly grated Parmesan cheese
2/3 cup balsamic vinegar, plus 1 tablespoon – divided use
Salt and ground black pepper

Cooking Directions:
1 – For Stuffing: In a large skillet melt butter. Add mushrooms, onion, and thyme; cook until onion is tender. Remove from heat; stir in crushed croutons, prosciutto, cheese, and 1 tablespoon balsamic vinegar. Season with pepper. Meanwhile, in a small saucepan, bring remaining balsamic vinegar to boiling. Boil, uncovered, until reduced by half, about 6 minutes; remove from heat.
2 – Prepare medium-hot banked fire in covered grill or preheat gas to medium-high. Lightly oil grill grate.
3 – For Pork Roast: To butterfly the pork loin, place fat-side down. Make a single lengthwise cut down the center of the pork, cutting to within 1/2-inch of the bottom side. Spread open. Make another lengthwise slit to the right of the first cut and a third slit to the left. Cover pork with clear plastic wrap. Pound with a meat mallet to even thickness, about 3/4-inch Remove plastic wrap.
4 – Spread stuffing onto pork, leaving a 3/4-inch border. Starting from a long side, roll the pork and stuffing jelly-roll style. Tightly and evenly retie meat with butcher’s twine or cotton kitchen string at 2-inch intervals. Sprinkle with salt and pepper.
5 – Grill pork, fat-side up, over indirect heat, away from the fire until internal temperature on a thermometer reads between 145°F (62.7°C) for medium rare, and 160°F (71.1°C) for medium. Start checking the temperature at 45 to 50 minutes. Brush with reduced balsamic twice during last 10 minutes of grilling. Remove pork from heat; let rest about 10 minutes.
6 – To Serve: Remove twine and cut pork into slices, about 3/4-inch thick.
Makes 10 servings.

* To Roast in Oven: Prepare and stuffed pork loin as directed. Preheat oven to 325°F (160°C). Place stuffed roast, fat-side up, on a rack in a shallow roasting pan. Roast, uncovered, until internal temperature on a thermometer reads between 145°F (62.7°C) for medium rare, and 160°F (71.1°C) for medium, about 50 to 60 minutes, brushing with reduced balsamic twice during last 10 minutes of roasting. Let rest about 10 minutes and slice as directed above.


If oven-roasting the loin, consider adding chunks of sweet potatoes, carrots, potatoes, and/or parsnips and onion wedges to the roasting pan with the roast.
You do not need to trim the fat from the pork roast; it will add flavor and keep the roast moist. When inserting the thermometer, make sure it is inserted in the pork and not the stuffing.

Nutritional Information Per Serving (1/10 of recipe): Calories: 330; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 105mg; Total Carbs: 6g; Fiber: 0g; Protein: 34g; Sodium: 430mg.

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