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Published: Tuesday, 1/9/2001

Pork Loin Stuffed with Portobello Mushrooms

1 4-pound boneless pork loin

Audrey's Marinating and Basting Sauce

1 tablespoon olive oil

1 clove garlic, minced

2 tablespoons Worcestershire sauce

1 medium onion, small slices

4 tablespoons chopped sun-dried tomatoes

1 12-ounce package portobello mushrooms, washed and chopped

1 6-ounce package button mushrooms, sliced

1/2 cup pesto sauce

1/2 cup white wine

Marinate pork loin in marinade for four hours. In olive oil and Worcestershire sauce, saute garlic, onion, and sun-dried tomatoes. Add mushrooms and gently saute. Add pesto sauce and wine and simmer.

Cut a pocket into the pork loin and stuff with sauteed mushroom mixture. Any remaining can be used as an accompaniment. With cooking thread, sew shut the pork loin so it is stable on the rotisserie. Place on rotisserie and, using a meat thermometer, cook at 350 degrees until the interior temperature reaches 160 degrees for medium-doneness. Use marinade for basting if desired.

Yield: 12-16 servings

Source: Lt. Dan Whitacre, Toledo fire department's Station 23

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