French-style cuisine from an outdoor cooker? Yes, please. First things first, it’s pronounced “duke-sell”. And it’s not complicated, it’s delicious. Mushroom duxelles is a way of preparing mushrooms as a stuffing, in this case, for a pork loin. As a cut of meat, pork loins need some help. Left to their own devices and cooked whole, they’re pretty bland. But butterflied and stuffed? That turns an underperforming roast into a all-star entree.
There are two options for cooking this dish. You can grill the loin by setting up an indirect heat, browning it over the flame and finishing it off on the cooler section. The second way is to use the Char-Broil Big Easy Oil-Less Turkey Fryer. It’s perfect for roasting meats and produces the most consistently juicy results for this recipe. We’ll outline both techniques, but delicious pork loin is reason enough to pick one up.
Don’t be intimidated by the French name or preparing the meat. If you’re a little hesitant to butterfly it, remember you’re basically just taking something round and, by opening it up in sections, making it flat. The looks on your guests’ faces when they taste it will be your reward.
Pork loin is a lean meat, by adding this delicious filling you ensure that every bite is savory and tasty.
- 1 two-pound pork loin
- 8 ounces fresh mushrooms, diced
- ¼ cup onion diced
- 2 Tablespoons butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 Tablespoons Madeira
- Butterfly the pork loin by slicing an inch opening through the top half. Then slice bottom lengthwise to create a single, flat piece of pork.
- Squeeze mushrooms inside a clean kitchen towel to remove all excess water.
- Combine mushrooms, onions, butter, salt, pepper and thyme in a skillet and sauté until onions are translucent.
- Add Madeira and continue sauté until liquid has evaporated. Cool completely.
- Spread the cooled mushroom mixture over the flattened pork loin, leaving about an inch around the ends and sides.
- Roll the pork loin back into its original shape, with the fat cap on the top.
- Using three pieces of kitchen twine or silicone ties, wrap either around the roast at the end, in the middle and at the other end and secure.
- Salt and pepper the roast liberally.
- With the Big Easy, add the roast to the basket, inserting a digital thermometer probe in the the center of the stuffing.
- For grill top, set up indirect heat, cooking one side until brown then move to indirect side.
- Cook until the internal temperature of the meat is 145 degrees. Let rest for 10 minutes before slicing.