Mushroom-Stuffed Ibérico Pork Roast
Mushroom-Stuffed Ibérico Pork Roast
This Mushroom-Stuffed Ibérico Pork Rack is a show-stopping centerpiece featuring tender, juicy pork filled with a rich mushroom duxelles and Brussels sprouts. Rolled, seared, and roasted to perfection, it's served with creamy polenta, vibrant asparagus, a tangy mustard seed chutney, and finished with a luxurious veal pan jus and crispy Ibérico paleta. A perfect harmony of flavor and texture for any special occasion.
Ingredients
For the Pork & Stuffing
- 1 Ibérico Pork Rack (butterflied)
- 2 cups mushrooms (finely chopped; cremini, shiitake, or a mix)
- 2 shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp fresh thyme (chopped)
- 2 tbsp fresh parsley (chopped)
- ¼ cup dry white wine
- Salt and pepper, to taste
- 1 cup Brussels sprouts (thinly sliced or shredded)
- Butcher’s twine, for tying
- Olive oil or neutral oil (for searing)
For the Sauce
- Ibérico Paleta
- 1 shallot (finely chopped)
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme
- ½ cup red wine
- ¼ cup veal glace
- Salt and pepper, to taste
To Serve
- Creamy polenta
- Asparagus (blanched or roasted)
- Mustard seed chutney
- Crispy Ibérico paleta (from sauce prep)
- Veal pan jus sauce (above)
Directions
Prep the Pork Rack
- Butterfly the pork rack to open it flat like a book.
- Place in the fridge while you prepare the stuffing.
Make the Mushroom Duxelles
- In a skillet over medium heat, add a splash of oil and sauté chopped mushrooms, shallots, garlic, thyme, and parsley.
- Season with salt and pepper.
- Add white wine and cook until all moisture has evaporated and mixture is paste-like.
- Set aside to cool completely.
Assemble The Pork
- Lay the butterflied pork rack flat.
- Spread the cooled mushroom duxelles evenly over the surface.
- Top with shredded Brussels sprouts.
- Carefully roll the pork rack back up into its original shape.
- Tie securely with butcher’s twine at 1–2 inch intervals.
Sear & Roast
- Season the outside of the rolled pork with salt and pepper.
- In a hot cast iron pan, sear the pork on all sides until golden brown.
- Transfer to a 350°F (175°C) oven and roast for ~30 minutes, or until internal temp reaches 135°F (57°C).
- Rest for 10 minutes before slicing.
Make the Sauce
- In the same pan used for searing, add Ibérico paleta and cook until slightly crisp.
- Add shallots, thyme, and deglaze with red wine.
- Stir in Dijon mustard and veal glace.
- Simmer and reduce until thickened. Season to taste.
- Strain if desired for a smooth finish.
Plate & Serve
- Slice the rested pork rack.
- Serve over creamy polenta with a side of asparagus.
- Spoon over veal jus.
- Garnish with crispy paleta and a dollop of mustard seed chutney.