Pot roast pork with mushroom stuffing

A succulent pork loin stuffed with a flavourful mushroom and ricotta mixture, roasted to perfection, and served with a rich tomato sauce. This impressive dish combines earthy mushrooms, creamy cheese, and aromatic herbs for a memorable meal.

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

 

Nutri-score C

This dish has a moderate nutritional profile with a balance of proteins, fats, and carbohydrates. The pork provides protein, while vegetables and herbs add vitamins and minerals. However, the high fat content from olive oil, pine nuts, and ricotta increases the calorie density. (nutri-score)

Ingredients

For the pork:

  • Olive oil: 2 tbsp
  • Onion: 1, chopped
  • Fresh thyme: 1 tbsp, chopped
  • Garlic cloves: 3
  • Portobello mushrooms: 2, chopped
  • Dried cep mushrooms: 75g/2½oz
  • Pine nuts: 50g/1¾oz
  • Breadcrumbs: 100g/3½oz
  • Fresh flatleaf parsley: 1 handful, chopped
  • Ricotta: 250g/9oz
  • Pork loin: 2kg/4lb 8oz, on the bone, rind scored
  • Salt and freshly ground black pepper: to taste

For the sauce:

  • Olive oil: 2 tbsp
  • Onion: 1, sliced
  • Garlic cloves: 6
  • Bay leaf: 1
  • Fresh basil: 1 bunch, stalks and leaves chopped
  • Whole cherry tomatoes: 2 x 400g tins, drained
  • White wine: 350ml/12fl oz
  • Capers: 3 tbsp
  • Red pepper flakes: 1 pinch
  • Dried ceps: 25g/1oz

Method

Prepare the stuffing

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • In a saucepan over medium heat, sweat onions, thyme, and garlic in olive oil for 10 minutes until soft.
  • Add portobello and cep mushrooms, cooking until soft.
  • Transfer to a bowl and mix in pine nuts, breadcrumbs, parsley, and ricotta.
  • Season with salt and pepper, then set aside in an ovenproof dish.

Prepare the pork

  • Cut through the pork loin along the bone, three-quarters of the way through.
  • Stuff with the mushroom mixture and tie back together with string.
  • Season all over with salt and pepper.

Make the sauce

  • In a new pan, heat oil over high heat.
  • Add sliced onion, garlic, bay leaf, and half the basil. Fry until softened.
  • Add tomatoes, wine, and capers. Bring to a boil, then simmer for 5-8 minutes.

Cook and serve

  • Place the pork on top of the tomato sauce in the ovenproof dish.
  • Roast for 1½ hours. Check doneness by inserting a skewer – juices should run clear.
  • Let the pork rest for 30 minutes.
  • Slice the pork and serve with the sauce and remaining basil.

Nutri-score Health Check

This recipe receives a Nutri-score of C, indicating it’s moderately healthy. The score considers both positive and negative nutritional aspects:

  • Positive factors: High protein content from pork, vegetables providing fiber and vitamins, use of olive oil (a healthier fat).
  • Negative factors: High overall fat content from olive oil, pine nuts, and ricotta, moderate sodium from added salt and capers.

While the dish includes nutritious ingredients, the portion size and fat content contribute to a higher calorie density. Moderation in serving size and pairing with vegetable sides could improve its overall nutritional balance.

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