Mushroom Stuffed Pork Loin

This moist Roasted Mushroom Stuffed Pork Loin will delight your family and guests.The key is making sure not to overcook the pork loin. The old days of taking pork to 160ºF are over ... 145º to 150ºF is the new USDA guidelines. So butterfly away (there are many excellent butterfly videos online) and try stuffing your next pork loin. You can stuff roasts with almost anything - let your imagination be your guide.

3 pound pork loin
8 medium mushroom, thinly sliced
¼ small red onion, sliced
1 tablespoon [easyazon_link keywords="california olive ranch" locale="US" tag="ftd-20"]olive oil[/easyazon_link]1 tablespoon salted butter
2 garlic cloves, minced
½ teaspoon garlic salt
½ teaspoon black pepper
2 tablespoons Fagundes seasoning

Saute mushrooms, onions, and garlic in [easyazon_link keywords="california olive ranch" locale="US" tag="ftd-20"]extra virgin olive oil[/easyazon_link] and butter till onions are translucent (about 4 minutes) and set aside. Trim excess fat and silver skin of a 3 pound pork loin roast. Butterfly loin and season both sides with Fagundes. Spread sauteed mushrooms and onions evenly on loin - leaving ½ inch on all sides. Roll and truss loin tightly with butcher twine. Wrap stuffed loin in plastic wrap and refrigerate for 4 hours.
Preheat MAK 2 Star wood pellet smoker-grill with [easyazon_link keywords="Pacific Pellet" locale="US" tag="ftd-20"]Pacific Pellet[/easyazon_link] hickory wood pellets to 375ºF. Place pork loin on a [easyazon_link keywords="frogmat" locale="US" tag="ftd-20"]frogmat[/easyazon_link] and roast the loin for 45 to 60 minutes until the [easyazon_link keywords="Thermapen Mk4" locale="US" tag="ftd-20"]internal temperature[/easyazon_link] reaches 145ºF.

Remove the roasted mushroom stuffed pork loin and rest loosely under an aluminum foil tent for 15 minutes. Carve the pork loin against the grain and serve with your favorite sides.