|
Stuffed
Pork with Mushrooms and Garlic
 This
recipe for pork roast combines the flavour of cooked mushrooms
and garlic in white wine. The boneless pork joint is opened
out then the stuffing is spread over before the joint is
then rolled and tied. The perfect way to cook this Spanish
pork is in a cazuela where you can add more white wine where
required although a baking tray will also suffice. Some
real flavours with this roast and an ideal recipe for the
winter months or for entertaining.
You
will need:
1.5kg
Boneless pork loin
2 Broad slices
Serrano ham
Salt
Pepper
250ml White wine
Mushroom
Stuffing:
200g Mixed mushrooms, diced
4 Garlic cloves, minced
1 Small onion, diced
1 Sprig fresh thyme
Cracked black pepper
100ml White wine
Olive oil
Method
- Take
your pork joint, round end to the front of you and slice
almost all the way through using a sharp knife (parallel
to the chopping board) Open the pork like a book and repeat
on both sides so the joint opens up into 4 flat pieces
- be careful not to slice all the way through.
- Heat
a little olive oil in a frying pan and cook the ingredients
for the mushroom stuffing adding the wine once the mushrooms
have softened, fry until wine has evaporated.
- Carefully
spoon the mushroom stuffing over the full length of the
pork.
- Roll
up the pork and drape the Serrano ham slices over the
top. Tie with string to secure and season well with salt
and pepper.
- Place
the rolled joint into a cazuela (23cm is a good size)
and pour in the 250mls of white wine.
- Cover
with kitchen foil and roast for 2 hours on 180°C.
- Remove
the foil then cook for a further hour adding more wine
if required.
- Once
done, carve gently and serve with seasonal vegetables,
gravy can also be made with the left over juices now infused
with the wine.
Serves
6
| |
| Discover
Spanish Ceramics |
|
|
