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Mushroom Stuffed Pork Roast Pinterest

Mushroom stuffed pork roast recipe, pork loin flattened and rolled with a stuffing made of cooked chopped mushrooms, olives and basil leaves, very flavorful, moist and tender! Easy enough for weekday dinners, great for entertaining!

To make this recipe, you can ask your butcher to slit open and flatten the pork loin, or you can do it yourself, it’s very easy. If you have any doubts, you could click here where Julia demonstrates with several pictures how to slit open and flatten pork loin.

The stuffing is made of a mixture of Paris mushrooms, olives and basil, so flavorful!

Pork loin can be rather dry, this mushroom stuffing makes it moist and tender.

Here again, I cooked my veggies and pork together, a side of potatoes would complement the roast deliciously.

  • 4 servings
  • Easy
  • 1 h 40

Recipe :

Ingredients :

Paris mushrooms:

About 9 oz. (300g.) mushrooms, peeled

10 black olives, pitted

3 shallots, peeled

1 tbsp. dry basil or to taste

Salt and pepper to taste

1/2 cup (120 ml) white wine


9 oz. (300g) thin carrots, peeled and halved lengthwise

6 tomatoes (or a can of diced tomatoes), halved


28 oz. (800 g.) pork loin, slit open and flattened

3 tbsp mustard


1/2 cup (120 ml) white wine

1 tsp. corn starch

1/3 cup (80 ml) chicken broth, hot

Salt and pepper to taste

A few basil leaves

Cooking twine

Make the mushroom stuffing:

In the bowl of your food processor, add the mushrooms, olives, shallots, basil, salt and pepper and process until thinly chopped

Into a large saucepan, heat some olive oil on medium high heat and add the mushroom mixture, add the white wine and simmer until all evaporated, stir from time to time, evaporate as much as you can without burning, set aside to cool

Cook the pork roast:

Lay the pork roast flat on a cutting board, spread the mustard on the whole surface, spread the cooled mushroom mixture on the whole surface up to 2 inches of the top side, scatter a few whole basil leaves here and there, roll up the roast keeping the filling inside, secure with cooking twine

Into a Dutch oven, heat some olive oil on medium high heat, add the pork roll and sear on all sides until evenly browned, about 3 - 4 minutes on each side

Lower the heat on medium, arrange the halved carrots and tomatoes around the pork, add salt and pepper to taste, add the white wine, add the corn starch to the hot broth, stir and pour into the saucepan, stir to distribute, give it a boil on high heat, then lower the heat to medium high and allow the sauce to thicken a bit, simmer for about 30 to 35 minutes, turning the roll over from time to time, check that the carrots are cooked through