This stuffed pork loin makes a truly stunning centerpiece for a party or holiday dinner, but our convenient Porcini Risotto makes it easy enough to put together any day of the week. For best results, take your time trimming and flattening the pork loin.
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Makes 8 servings
Preheat oven to 350°F.
Butterfly pork loin to prepare for stuffing: Make one long deep slice lengthwise through pork loin, leaving at least 3/4 inch uncut; open loin like book. Cover loosely with plastic wrap and pound into 1/2-thick piece.
Spread risotto in even layer, about 1/4-inch thick, stopping about 1 inch from long edge of tenderloin. Roll tenderloin tightly and tie securely with butcher’s twine every 1 inch. Brush with olive oil and season with salt and pepper.
Place pork on rimmed baking sheet. Transfer to preheated oven and roast until internal temperature reaches 150°F.
Increase oven temperature to 500°F. Roast, checking every few minutes, until exterior is rich brown color and crispy, 5-7 minutes. Remove from oven and cover loosely with foil; rest 5 minutes. Remove twine then slice to serve.