Winter Savoy Cabbage and Mushroom Stuffed Pork Loin

Comforting and hearty pork loin stuffed with savoy cabbage and porccini mushrooms. 

This may be my favorite meat entrée we've made in a while. And not to over simplify things, but this tastes like the greatest potsticker ever. If you think about it, this pork loin is essentially potsticker ingredients anyway... Needless to say, this recipe is incredibly comforting and delicious for a February winter day. I really hope you don't think calling it a potsticker is underselling it. It's a great compliment in my book.

By themselves, the ingredients for the stuffing could be considered 'difficult'. Some people think they don't like mushrooms, some people hate the smell of cabbage and onions. But the best part of cooking is how much an ingredient can improve with heat over time (up to a point that is). With cabbage, garlic and onions, heat takes the 'bite' out of the aroma and taste. There's also something to be said for the good 'ol food processor. Chopping ingredients removes some of the texture issues that people can have with mushrooms (common complaint: rubbery and mushy) and cabbage (if a manilla envelope and a slice of American cheese had a baby). 

So there you go. We're just solving problems left and right today.

One more word about mushrooms before we get started: they're a great source of minerals and B vitamins, but they're also great for an umami flavor and the environment. A big effort the Mushroom Council (seriously, it's a thing) made a few years ago was pushing mushrooms for 'blendability'. That means, taking mushrooms and mixing them with your favorite protein to stretch that protein source which impacts the environment less but also lowers calories and fat in your dish. Think: meat pasta sauce, taco filling, burgers etc. And today: filling. 

Winter Savoy Cabbage and Mushroom Stuffed Pork Loin

Serves 4

/// Ingredients ///

• 2 lb pork loin
• 1/2 teaspoon table salt 

• 1 cup cooked baby beets

• 2 tablespoons chopped fresh flat leaf parsley 

• 1-2 Tablespoons vegetable oil (for cooking)

Filling:

• 1/4 of a medium white onion
• 2/3 c of rough chopped savoy cabbage 
• 2 garlic cloves
• 2 Tablespoons parsley
• 1/2 teaspoons sugar
• 2 Tablespoons dried porcini mushrooms, chopped
• 1/4 teaspoon table salt 
• 5 cracks freshly ground black pepper
• 1/4 cup extra virgin olive oil

/// Directions///Preheat the oven to 425º. Measure out the filling and place into a food processor. Pulse until everything is a consistent size (think a rough pesto).

Salt all sides of the pork loin. To prepare the pork loin for filling, make a cut approximately 2/3 from the top down (height) along the entire side of the loin from end to end. Do not go all the way through (cut approximately 2/3 the way in). Open up the cut like a book. One side should be twice the size the other. Make a cut along the larger chunk just like the original cut (not all the way through). Open again so the loin lays flat.

Fill the pork loin by spreading the filling mixture evenly across the surface. Roll the loin and use baking twine to tie around the loin to secure it during baking. Heat an oven safe pan (cast iron skillet) with the vegetable oil on high. Brown all sides of the pork loin and place in the oven for 20-25 minutes or until internal temperature reaches about 150 F. Remember, the temperature will continue to rise after pulling from the oven. Before serving, ideally the internal temperature should be 160 F (medium).

Remove from pan and allow to rest for five minutes. Remove baking twine with scissors and discard. Slice into rounds and serve with quartered baby beets and fresh parsley on top.