Pork Loin with mushrooms (Буженина)

This recipe probably won't be really popular among my American readers. :) Somehow, I rare meet Americans who love pork. But this fact won't stop me from posting the recipe. It is mostly Sunday Dinner recipe for big family, also suitable for banquet and big party. I cooked my pork loin for Harsha's party and use some tips from Bear-foot Contessa recipe book. But the original idea was mine and I cooked this meat for years.
If you are not big mushroom-lover, skip this part. But if you don't mind mushrooms in your menu, you need to prepare them first. Just fry them with onions and oil in frying pan and set aside to cool down.


Now meat. Choose pork loin of desired size and cut off fats. Wash in cool water. Wrap it in paper towel to dry of a little bit.


Next, prepare your spices: salt, pepper and mustard. Get them ready but don't use them yet.

If you want to use mushroom stuffing, you need to make a pocket inside of the pork loin. If you are not using mushrooms, skip this step too. Instructions for pocket: insert a sharp knife into middle part of pork loin and make a clear cut, however, you don't want to cut through completely. Work left and right cutting a pocket of desired size. Something like that.


Use salt, pepper and mustard and generously season your meat inside and out. Stuff with fried mushrooms.


Now we need to prepare the place to cook our pork loin. I use a baking sheet with 2"-high borders. Place a piece of aluminum foil on the bottom (easy to clean off). Spray with oil. This is my personal touch to the recipe: I use any vegetable I have at hands for the bottom of the pan just for moisture and nice taste. If you short on carrots and potatoes, you can cook your meat just on the piece of oiled foil, but if you can afford to waist a couple of potatoes - use them. You even don't need to peal them, just wash them and cut into slices and place on the bottom of pan.


This part is a little bit tricky - you need to tight up the loin. It also helps to keep it whole and moisture. Peal a couple of cloves of garlic and insert into meat sides by making a sharp short cuts.


Season and cover with mustard one more time. We are ready to bake!

I set my oven to 400-420 degrees by Fahrenheit. Cooking time depends on the size of your meat and well-done you want it. Meat Temperature Chart is here. I cooked mine for an hour and it was a little bit pink in the thickest part, the rest was nice and brown. My inside temperature was 145. Take it out and let seat for while. NEVER CUT MEAT RIGHT AWAY - LET IT SEAT!


Either way, hot or cold, it is juicy and moisture, also good with garnish or without, with piece of bread or veggie salad. I served it with horse-radish sauce mixed half-and-half with sour-cream! Delicious!