Directions (continued)

• within 1/2 in. of bottom. Open meat so it lies flat; cover with
• plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap;
• sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Crumble the sausage into a large skillet; add 2 cups shiitake
• mushrooms and onion. Cook over medium heat until meat is no longer
• pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons
• parsley, rosemary and sage.
• Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into
• sausage mixture along with 3 tablespoons soaking liquid. Spoon
• stuffing down center of pork; bring long sides over stuffing to
• close. Tie at 2-in. intervals with kitchen string; secure ends with
• toothpicks.
• Place on a rack in a shallow roasting pan. Bake, uncovered, at
• 425° for 30-35 minutes or until a meat thermometer reads
• 160°. Let stand for 5 minutes before slicing.
• For sauce, in a small saucepan, saute remaining shiitake mushrooms in
• butter until tender. Sprinkle with flour; stir until blended.
• Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a
• boil; cook and stir for 2 minutes or until thickened. Stir in the
• remaining salt, pepper and parsley. Serve with pork. Yield: 4
• servings (1 cup sauce).