Chef Lyles Roasted Stuffed Pork Loin with Crab and Shiitake
Succulent, savory, and packed with gourmet flair, Chef Lyles Roasted Stuffed Pork Loin with Crab and Shiitake is the ultimate centerpiece for your next dinner gathering. This recipe takes tender pork loin and elevates it with a luxurious filling of fresh crab meat, earthy shiitake mushrooms, aromatic garlic, and fragrant herbs. Rolled and tied with expert precision, the pork is seared to golden perfection before being roasted to juicy tenderness in a white wine and chicken stock bath, ensuring every bite is bursting with flavor. Garnished with a rich, reduced pan sauce, this dish marries surf-and-turf elegance with rustic charm. With its stunning presentation and perfectly balanced flavors, this stuffed pork loin is an impressive yet approachable main course that’s sure to wow your guests.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 8 ounces Fresh crab meat
- 6 ounces Shiitake mushrooms
- 3 cloves Garlic
- 1 medium Shallot
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken stock
- 0.5 cup White wine
- 1 roll Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Slice the pork loin horizontally, stopping about 1/2 inch from the edge. Open it up like a book and cover with plastic wrap. Use a meat mallet to pound the pork evenly to about 1/2-inch thickness.
In a skillet, heat the butter and 1 tablespoon of olive oil over medium heat. Add the diced garlic, minced shallot, and shiitake mushrooms. Cook until the mushrooms have softened and the mixture is fragrant, about 5 minutes.
Stir in the fresh crab meat, breadcrumbs, parsley, thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and remove from heat.
Spread the crab and shiitake mixture evenly over the flattened pork loin, leaving a small border around the edges. Roll the pork tightly from one side to the other, securing it with kitchen twine at 2-inch intervals.
Rub the outside of the rolled pork loin with the remaining 1 tablespoon of olive oil and season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3 minutes per side.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Add chicken stock to the skillet and bring to a simmer.
Transfer the skillet to the preheated oven. Roast the stuffed pork loin for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork loin from the skillet and let it rest on a cutting board for 10 minutes before slicing.
Meanwhile, place the skillet back on the stovetop over medium heat. Reduce the pan juices until slightly thickened to make a sauce.
Slice the pork loin into 1-inch thick slices and serve with the reduced pan sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
