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ROLLED PORK LOIN ROAST WITH MARSALA MUSHROOMS
Serves 4
Ingredients:
2 ½ pounds top loin pork roast, boneless, and butterflied
(Note: if you aren’t comfortable butterflying the roast, have your butcher do it for you.)
1/3 cup Panko breadcrumbs (Japanese breadcrumbs)
2⁄3 cup grated Fontina cheese
2 tablespoons fresh sage, chopped
1 sprig of fresh rosemary
8 ounces sliced shiitake or other wild mushrooms of your choice
½ cup sweet Marsala wine
1 cup low sodium chicken broth
1 medium shallot
2 cloves of garlic
1 teaspoon lemon zest
salt and pepper
4 thin slices of prosciutto
Preparation:
Preheat oven to 300 degrees F.
1. Mix the Panko, Fontina, and 1 tablespoon of sage in a medium bowl.
2. Lay the butterflied pork on a flat surface and sprinkle liberally with salt and pepper.
3. Spread the panko-cheese mixture evenly over the pork.
4. Roll the roast and arrange prosciutto slices across the top of the roast. Tie with kitchen twine at 1- to 1 ½ inch intervals. Place in a shallow roasting pan or cast-iron skillet, prosciutto side up, and roast for about 1 hour until a meat thermometer reads 140 F.
5. Remove roast from the oven, snip off the twine, and let rest 15-20 minutes.
6. While the roast rests, sauté the shallot and garlic in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until the shallot begins to turn golden (about 1 minute).
7. Add the mushrooms and 1 tablespoon of chopped sage, salt, and pepper and cook, stirring occasionally, until the mushrooms release their liquid, and they begin to brown (6 to 8 minutes).
8. Add the Marsala and rosemary sprig and reduce by ½.
9. Add the broth and lemon zest and reduce by ½.
10. Add a tablespoon of oil to a hot skillet and sear the pork roast for about a minute on each of all sides.
11. Remove the roast to a cutting board and cut the pork in ½ inch thick slices. Top with the cooked mushrooms and Marsala sauce.
Wine pairing: a rosé or Pinot Noir pair well with this dish. For white wine, try a Rhone style white wine like Viognier or Roussanne.