1/3 pound crimini or button mushrooms, sliced thinly
1 tablespoon butter or olive oil
1 shallot, minced
1 tablespoon brandy or sherry
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 ounces goat cheese or cream cheese
2 ounces roasted red peppers, chopped
Panko (enough to coat roast)
1 hour 30 minutes
1. Preheat the oven to 325°. Line a rimmed cookie sheet with parchment paper or prepare a roasting pan with rack. Set aside.
2. Trim the pork of any visible fat. Using a sharp knife, cut the loin as if you were unrolling a jelly-roll. Using the knife carefully, unroll the loin to achieve a 1/2 inch flat loin. Pound the unrolled flat loin if necessary to ensure an even thickness throughout.
3. In a sauté pan over medium heat, cook the shallots and mushrooms in butter until they soften, about 6-8 minutes. Set aside to cool.
4. Rub the top side of the pork with brandy, sprinkle 2 tablespoons of the Tuscan, salt and pepper evenly.
5. Spread the goat cheese the length of the pork, in a thin strip, about 2 inches from one side. Top with the mushroom shallot mixture and peppers.
6. Roll pork loin back up starting with the side containing the stuffing, truss with kitchen string or fasten together with toothpicks to pinch together.
7. Coat the outside of the rolled roast with olive oil .
8. In a shallow bowl (I always opt for a pie plate) combine the bread crumbs with the remaining 1 tablespoon of Tuscan seasoning. Roll and press the pork in the panko so all sides are well coated.
9. Place the pork loin on prepared pan and cook uncovered for 40 minutes or until the internal temperature reaches 145°. Remove from oven and let rest for 10 minutes before slicing into 1/2 inch disks.