Mushroom-mozzarella duxelles on one side, tomato-mozzarella on the other, all rolled into one tender loin with a crispy breadcrumb crust and a light wine pan gravy.
↓ Jump to RecipeHeat olive oil over medium heat and cook the shallot 2 minutes until soft. Add the mushrooms and garlic and cook, stirring often, until the mushrooms release their liquid and it evaporates, 6–8 minutes. Add the splash of wine and cook until dry again. Season with salt, pepper, and thyme, cool slightly, then stir in the diced mozzarella.
Combine the diced tomato, mozzarella, basil, garlic, and olive oil. Blot thoroughly with paper towels to remove excess moisture — this keeps the roll from going soggy.
Butterfly the pork loin lengthwise and pound to an even ½–¾-inch thickness. Season both sides with salt, pepper, and garlic powder.
Spread the cooled mushroom-mozzarella mixture over one long half of the pork and the tomato-mozzarella mixture over the other half, leaving a 1-inch border. Roll tightly from the long side and tie with kitchen twine every 1½ inches.
Wrap the tied roll snugly in plastic wrap and refrigerate overnight.
Remove the pork from the refrigerator 30–40 minutes before roasting and pat dry. Rub with olive oil, then press on the breadcrumb mixture. Set on a wire rack over a rimmed baking sheet and roast at 375°F until the internal temperature reaches 145°F, 45–55 minutes. Tent loosely with foil if the crumbs brown too quickly.
Transfer to a cutting board, tent with foil, and rest 10 minutes. Slice into ¾–1-inch rounds.
While the pork rests, set the roasting pan over medium heat and pour off excess fat, leaving 1–2 tablespoons of drippings and browned bits. Stir in the onion powder and cook 30 seconds, then add the wine and scrape up the browned bits, reducing by about half. Add the chicken broth and bring to a simmer, then stir in the cornstarch slurry and cook 1–2 minutes until thickened. Season with salt and pepper and swirl in the cold butter if using.
Everything except the final roasting and gravy can be done the day before — butterfly, fill, roll, and refrigerate overnight, then bread and roast the next day. Internal temperature is more reliable than timing, so pull the pork at 145°F. Leftovers reheat well and make excellent sandwiches the next day.
The dual filling keeps both mushroom lovers and mushroom-avoiders happy at the same table.
| Calories | ~420 |
| Total fat | ~24g |
| Saturated fat | ~9g |
| Cholesterol | ~105mg |
| Sodium | ~325mg |
| Total carbs | ~9g |
| Total sugar | ~1g |
| Protein | ~37g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark, based on a 7-serving midpoint. Doesn't include the sweet potato or green vegetable side.
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