{"id":890,"date":"2021-04-05T22:29:02","date_gmt":"2021-04-05T22:29:02","guid":{"rendered":"https:\/\/cooking-herb.ts-d.net\/?p=144"},"modified":"2025-12-05T02:06:06","modified_gmt":"2025-12-05T02:06:06","slug":"braised-pork-loin-stuffed-with-cheese-and-mushrooms","status":"publish","type":"post","link":"https:\/\/cursearch.atspace.cc\/index.php\/2021\/04\/05\/braised-pork-loin-stuffed-with-cheese-and-mushrooms\/","title":{"rendered":"BRAISED PORK LOIN STUFFED WITH CHEESE AND MUSHROOMS"},"content":{"rendered":"\n<p>Serves 6\u20138<\/p>\n\n\n\n<p>3 tablespoons olive oil<br>1\/2 cup shiitake mushrooms, chopped<br>1\/3 cup red onion, chopped<br>1 garlic clove, minced<br>1 tablespoon minced parsley<br>2 tablespoons minced French tarragon<br>1\/2 cup Gorgonzola, mashed until smooth<br>5 to 6 pounds boneless pork loin<br>2 cups chicken stock<br>1 cup chardonnay<br>Salt and freshly ground pepper, to taste<\/p>\n\n\n\n<p>In 1 tablespoon of the olive oil, saut\u00e9 the mushrooms and onions. Add the garlic, parsley, and tarragon and saut\u00e9 briefl y. Add salt and pepper.<br>Remove from heat and allow to cool. Stir the mixture into the cheese.<br>With a sharp knife or a metal skewer, pierce each end of the roast. Make a hole about the size of a silver dollar. Continue to work through the roast until the hole is from one end of the roast to the other end. You may have to use your fingers to help with this. Fill a pastry bag with the cheese and herb mixture. Squeeze the fi lling into the roast until it is firmly packed.<br>Preheat oven to 325\u00b0F.<br>Heat the remaining 2 tablespoons olive oil in an oven-safe pan on top of the stove. Season the roast with salt and pepper and brown on all sides.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6\u20138 3 tablespoons olive oil1\/2 cup shiitake mushrooms, chopped1\/3 cup red onion, chopped1 garlic clove, minced1 tablespoon minced parsley2 tablespoons minced French tarragon1\/2 cup Gorgonzola, mashed until smooth5 to 6 pounds boneless pork loin2 cups chicken stock1 cup chardonnaySalt and freshly ground pepper, to taste In 1 tablespoon of the olive oil, saut\u00e9 the &hellip; <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[212],"tags":[213,218],"class_list":["post-890","post","type-post","status-publish","format-standard","hentry","category-herb","tag-herb","tag-terragon"],"_links":{"self":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/comments?post=890"}],"version-history":[{"count":1,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/890\/revisions"}],"predecessor-version":[{"id":953,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/890\/revisions\/953"}],"wp:attachment":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/media?parent=890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/categories?post=890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/tags?post=890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}