 | | Directions |
- For filling, in saute pan cook mushrooms and onion in butter over medium-low heat until tender, stirring frequently. Add garlic and cook 1 minute more. Remove from heat, stir in lemon juice, rosemary, egg yolk and cheese; set aside.
- Butterfly the pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to roughly a 6x8-inch rectangle.
- Spread filling evenly onto meat. Season with the salt and pepper. Roll up lengthwise; tie with kitchen string at 1 to 2 inch intervals to secure.
- Rub Dijon mustard over the pork loin. Place it in shallow pan and roast in a 350 degrees F. oven for 45 to 50 minutes or until internal temperature reaches 155 degrees F.
- Remove from oven, let rest for 10 minutes. Remove string and slice to serve.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8
|  | | Ingredients | | - | | 1 tablespoon butter |
| - | | 1 cup fresh mushrooms, chopped |
| - | | 1/4 cup onion , chopped |
| - | | 4 garlic cloves , minced |
| - | | 1 tablespoon lemon juice |
| - | | 1/4 cup fresh rosemary , minced |
| - | | 1/3 cup grated Romano cheese |
| - | | 1 egg yolk |
| - | | 3/4 teaspoon pepper |
| - | | 1 teaspoon salt |
| - | | 3 pounds pork loin |
| - | | 1/4 cup Dijon mustard |
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