Porkloin Roll

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * salt to taste
 * 4 – 6 large portobello mushrooms
 * pepper to taste
 * 16 oz. whole milk ricotta cheese
 * 4 tablespoons soy sauce
 * 4 cloves garlic
 * 7 slices maple-flavored bacon
 * 40 oz. pork loin
 * 1 bunch cilantro (fresh)

Sauce

 * 1 cup balsamic vinegar
 * butter

Directions

 * 1) Mince fresh garlic.
 * 2) Rinse and pinch leaves of cilantro from the stems.
 * 3) Clean and slice portobella mushrooms to desired thickness.
 * 4) To prepare pork loin, cut the loin so that it will unfold to a flat surface so the pork will be ready to roll.
 * 5) Once the pork loin is lying flat, lay cilantro leaves and garlic across the surface.
 * 6) Spread ricotta cheese across the canvas of the loin, about one half inch thick.
 * 7) From the edge you will use to start the rolling of the loin, place mushrooms in a single layer.
 * 8) Roll the loin, adding mushrooms while rolling until loin has been completed rolled.
 * 9) Next, salt, pepper and garlic to taste.
 * 10) Brush outside of loin with soy sauce.
 * 11) Wrap loin with maple flavored bacon and bind with cooking string.
 * 12) Bake at 425°F for approximately 45 minutes, or until loin temperature reaches 155°F.
 * 13) While you are baking the pork loin, it is now time to prepare the vinegar reduction sauce.
 * 14) In a saucepan, add 1 cup balsamic vinegar.
 * 15) Simmer until thickening begins.
 * 16) Gradually add butter to the vinegar until desired taste and thickness.