Rolled Pork Try #1

So, I’ve rolled many pork roasts in the past, but I’ve never tried making my own mix of stuffing. Most have breadcrumbs and sweet stuff in the stuffing. I wanted something low in carbs.

Here, I present a rolled pork with mushrooms, onions, and provolone cheese. It was delicious, but the cheese melted a bit more than I had hoped. I need to work on stuffing to keep it more inside the roll.

Serve it with a salad to keep the carbs low and fill your need for a flavorful meal. Cheers.

Print Recipe

5 from 1 vote

Rolled Pork Roast – Onions/Mushrooms

This is the first of several Rolled Pork recipes I will share. This one is focuses on Mushrooms and Onions. Provolone cheese adds to the stickiness.

Prep Time20 minutes mins

Cook Time40 minutes mins

Resting Time15 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: American

Keyword: mushrooms, onions, pork, provolone, rolled

Servings: 12 slices

Calories: 392kcal

Equipment

• Butcher Twine

Ingredients

• 3 pound pork loin
• 2 cups mushrooms chopped
• 2 cups onions chopped
• 1 tbsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 9 slices provolone

Instructions

• Preheat Oven to 375°.
• Set the loin on the cutting board. Using a sharp, long knife, cut the loin like you are unrolling a cinnamon roll. The meat should be about 1/2 inch thick. Using a smooth mallet, pound the pork to about 1/4 inch thick. The result will be about 16" by 16" or so.
• In a large bowl, mix the chopped mushrooms and chopped onions with the spices.
• Spread the slices of provolone atop the meat. Layer the mushroom-onion mixture over the cheese.
  
• Roll the log, and tie using butcher twine.
  
• Bake in pre-heated oven for 30-40 minutes until thermometer in the thickets part reads 145°.
  
• Remove from oven, cover with foil and let rest for 15 minutes.
  

Notes