2 c. finely chopped fresh shitake, oyster or morel mushrooms
2 c. finely chopped leeks
1/4 c. butter & 1/4 c. white dry wine
3/4 c. soft bread crumbs
1/2 c. chopped water chestnuts
1/2 c. shredded carrot
1/4 tsp. salt
1/8 tbsp. pepper
1 (4-5 lb.) pork loin center rib roast, backbone loosened (8 ribs)

Saucepan - cook mushrooms and leeks in butter until tender. Add wine, simmer uncovered 5 minutes or until liquid evaporates. Remove from heat and stir in bread crumbs, water chestnuts, carrots, salt and pepper.

Place roast rib side down, cut pocket, stuff pocket with dressing. Roast at 325 degrees for 1 3/4 to 2 1/4 hours. Thermometer registering 160 degrees. Cover with tin foil and continue cooking.