Pork Loin & Mushroom in a Puff Pastry

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Woodsy roast loin in a fluffy puff pastry

Preparation time: 20 min
Cooking time: 1 hour

Difficulty: Medium - experience needed
Serves: 4


1 pork loin
1 sheet puff pastry
Swiss Chard
1 minced shallot
2 cloves garlic minced
1 cup portabello mushrooms
1 pkg dried porcinni mushroom
1 tsp minced thyme
1 tsp minced rosemary
1/4 cup white wine
1/4 stick butter
1/2 cup bread crumbs
Dijon Mustard
1 Egg lightly beaten


Preheat oven to 400F.

Heat 1 tbsp olive oil in a large saute pan. Salt and pepper pork loin and add to dutch oven browing on all sides- 3 min per side. Remove pork loin from dutch oven and add shallots and garlic sauteing for 3 min. Add portabello mushrooms and saute 3 min. Add porcinni mushrooms, thyme, and rosemary sauteing 2 min. Add butter saute 1 min then white wine sauteing an additional 2 min. Remove mushroom mix and cool. Add bread crumbs to create stuffing like consistency.

Blanch 3 large leaves of swiss chard and shock in ice water. Careful not to tear - lay out leaves so they overlap each other lengthwise.

Spread dijon mustard all over pork loin. Spreak mushroom mix over swiss chard. Place pork loin 1 inch from edge of chard covered w/ mushroom. Roll the chard tightly around the loin.

Prepare the puff pastry by rolling it out as directed on the pkg. Place the swiss chard/mushroom/loin roll 1 inch from edge of pastry. Roll pastry tightly around the loin and overlap seam by 1/4 inch. Brush egg mixture all over pastry roll. Place pastry roll on a rack in a roasting pan seam side down. Slice the top of pastry every 1.5 inches with 1.5 inch slices down to the loin. Bake roll in oven for 15 min. Turn roll 1/4 and bake an additional 10-15 min. Pull from oven when puff pastry is done- lighly browned and puffed up.

Let loin rest on top of rack for 10 min. Carfully cut the loin every 1.5 inches not crushing the pastry and keeping the roll intact.


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