Pork Roulade Stuffed with Mushrooms and Pancetta

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Pork Roulade Stuffed with Mushrooms and Pancetta
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
6
Ingredients
1 kilogram
Pork butt (ready to cook)
8 slices
200 grams
1
2 sprigs
75 grams
blanched Walnuts
freshly ground Pepper
2 tablespoons
1 tablespoon
red Pepper
2 tablespoons
black Pepper
1 tablespoon
Butter (for the pan)
40 grams
Butter (in flakes)
100 milliliters
250 milliliters
1 tablespoon

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the meat, pat dry and cut lengthwise for easy spreading and plating.

3.

Cut the pancetta into small cubes for stuffing. Clean the mushrooms and onions and cut into small cubes. Chop the parsley and the nuts. In a pan, cook the mushrooms, onion, parsley and nuts, then stir in the pancetta. Season with salt and pepper and remove from heat.

4.

Spread the filling on the meat, leaving a 1 cm (approximately 1/2 inch) wide margin.

5.

Roll the meat from the narrow side up into a roulade.

6.

Secure the roll tightly with kitchen twine. Brown the meat in a pan with hot oil. Remove and set aside.

7.

Coat the meat in a mixture of coarsely ground pepper and sea salt.

8.

Place the roulade in a buttered baking dish, cover with knobs of butter and bake in preheated oven for 40-50 minutes.

9.

As desired, deglaze the browned bits in the pan with red wine, pour in broth and let simmer. Season with salt and pepper and if necessary with a little flour butter (flour and butter in a 1: 1 ratio mixed with each other) to thicken.

10.

Remove the kitchen twine, cut the roulade into slices and serve to taste with red cabbage. Serve the sauce separately.