No matter the cut, it’s easy to party with pork
Prosciutto and mushroom-stuffed pork roast with balsamic glaze
Family Features | 8/30/2013, midnight
Every host has faced the challenge of sorting through piles of recipes to find one that’s both easy to prepare and a crowd pleaser. Fortunately, there’s a simple solution: pork.
With several great-tasting cuts and an incredibly versatile flavor that can be paired with all kinds of dishes—like stir fries, chili and kabob—you can easily put together the perfect menu for your next fall gathering.
Popular cuts include:
• Loin chops: Grill, pan fry or slow cook; enjoy thick, thin or stuffed.
• Country-style ribs: Grill or slow cook.
• Strips and cubes: Grill, pan fry, braise or slow cook.
• Loin roasts: Oven-roast, grill or slow cook.
For menu inspiration—whether you’re hosting a dinner party or planning a relaxing night in—look for a cut like New York pork roast to try in prosciutto and mushroom-stuffed pork roast. Prepared on the grill or roasted in the oven, you’ll love how tender slices of pork are complemented by a savory stuffing.
The best party preparation tip for pork is to avoid overcooking it. The National Pork Board recommends cooking pork chops, roast and tenderloin to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest. Use a digital thermometer to ensure an accurate reading.
Discover more party-perfect pork recipes at www.PorkBeInspired.com/porksocial.
Prosciutto and Mushroom-Stuffed Pork Roast with Balsamic Glaze
Yield: 8-10 servings
3 pound New York (boneless top loin) pork roast
2 tablespoons butter
1 cup cremini mushrooms
1/4 cup onion, finely chopped
1 1/2 teaspoons fresh thyme, snipped
1 cup plain croutons, coarsely crushed
3 ounces prosciutto, chopped
1/3 cup Parmesan cheese, grated
2/3 cup plus 1 tablespoon balsamic vinegar
Salt and pepper
For stuffing, melt butter in large skillet. Add mushrooms, onion and thyme; cook until onion is tender. Remove from heat; stir in crushed croutons, prosciutto, cheese and 1 tablespoon vinegar. Season with pepper. Meanwhile, in small saucepan, bring remaining vinegar to boil. Boil, uncovered, until reduced by half, about 6 minutes; remove from heat.
Prepare medium-hot covered grill or preheat gas to medium-high. Lightly oil grill grate.
To butterfly loin, place fat-side down. Make single lengthwise cut down center of pork, cutting to within 1/2-inch of bottom side. Spread open. Make another lengthwise slit to the right of first cut and a third slit to the left. Cover pork with plastic wrap. Pound with meat mallet to even thickness, about 3/4-inch. Remove plastic wrap.
Spread stuffing onto pork, leaving 3/4-inch border. Starting from long side, roll pork and stuffing jelly-roll style. Tightly and evenly tie meat with butcher’s twine or cotton kitchen string at 2-inch intervals. Sprinkle with salt and pepper.
Grill pork, fat-side up, over indirect heat, away from fire until internal temperature reads between 145°F (medium rare) and 160°F (medium). Start checking temperature at 45-50 minutes, brushing with reduced vinegar twice during last 10 minutes. Remove pork from heat; let rest about 10 minutes. To serve, remove twine and cut pork into slices, about 3/4-inch thick. Enjoy.