Tuesday, October 20, 2009

Asiago-Stuffed Pork Roast

1 (3 lb) center-cut boneless pork loin roast
3 tbls butter
1 1/2 cups small cubes of French bread
1 cup chopped mushrooms
2 tbls minced onion
1/2 tsp dried rosemary, finely crumbled
1/2 cup (2 oz) crumbled Asiago cheese

Create pocket in center of roast for stuffing, cutting lengthwise through center of the roast. Melt 1 tbls butter in heavy skillet over medium heat. Add bread and saute until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tbls butter in same skillet; add mushrooms, onion, and rosemary. Saute until onion is soft, about 5 minutes. Add to bread; refrigerate mixture for 15 minutes to col before adding cheese. Mix cheese into bread mixture; season with salt and pepper. Insert stuffing into the pork roast pocket. Skewer closed if desired. Sprinkle pork with salt and pepper. Melt 1 tbls butter in heavy large ovenproof skillet over medium high to high heat. Add pork and saute until brown, about 2 minutes each side. Transfer to preheated 350 degree oven. Bake until done, approx 45-50 minutes.

To Freeze: Prepare pork roast up to creating the pocket. Wrap in plastic wrap and place in gallon baggie; seal. Prepare stuffing mixture; place in quart size baggie, removing all air, and seal. Place pork roast and stuffing mixture in another gallon baggie.

To Prepare: Thaw in refrigerator for 24 hours. Place stuffing mixture in pocket of pork roast. Follow the remaining instructions to finish.

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