Chef Lyles Roasted Stuffed Pork Loin With Crab And Shiitake

Chef’s note: if you wish to take the additional time involved instead of cutting a pocket in the center of the roast you can butterfly the roast, place the stuffing in the center then roll the roast and tie up with butchers twine. this will create a pinwheel look when you slice the roast and makes a nice presentation. this was an after thought and i have not tested it as of yet to see how the cooking time is effected but any chef or gourmet cook should have no problem adjusting the cooking time accordingly.

Steps

In a 2-quart saucepan bring chicken stock and butter to a heavy simmer and remove from heat.

Add bread cubes and incorporate until all liquid has been absorbed , salt and pepper to taste and set aside.

If stuffing is to dry add a little water or chicken stock to moisten.

In a 10-inch cast iron skillet heat approximately 3 tbsp olive oil place onions in the oil and saut until they start to turn golden brown while the onions are cooking chop the fresh herbs , garlic and rough chop the shitake mushrooms and add to onions along with the crab.

Cook for about10 minutes , add the stuffing mix , salt and pepper to taste and cook 5 minutes longer.

Remove from heat and set aside to cool.

Preheat oven to 350 degrees , take a sharp knife and cut a large pocket in the center of the roast going completely through the roast season the inside of the roast with a small amount of salt and pepper then drizzle some evoo on the outside and sprinkle the rub on the outside of the roast aprox 1 tbsp p.

Ingredients

pork loin roast, lump crabmeat, shiitake mushrooms, diced onion, garlic cloves, fresh rosemary, fresh thyme, chicken stock, unsalted butter, bread cubes, kosher salt, fresh cracked pepper, dry steak seasoning, white wine, butter, all-purpose flour, pork stock