Stuffed Roast Pork
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
- Ingredients
- 1 ½ kilograms roasted pork roulade
- salt
- peppers
- 300 grams Chestnut mushroom
- 50 grams Bacon
- 1 chopped onion
- 2 chopped garlic cloves
- 1 egg yolk
- 1 Tbsp breadcrumbs
- 1 Tbsp chopped marjoram
- salt
- peppers
- vegetable oil
- ¼ l Vegetable broth
- ¼ l white wine
Preparation steps
1.
Unfold pork roulade and gently pat with the flat side of a meat tenderizer. Rub with salt and pepper.
2.
Wipe mushrooms with a paper towel and chop coarsely. Fry bacon in a pan, add chopped garlic cloves and sauté until translucent. Add mushrooms and fry until liquid has evaporated. Allow to cool, then add egg yolk, breadcrumbs and chopped marjoram and season with salt and pepper.
3.
Spread mushroom mixture on pork, roll up carefully and tie with kitchen twine.
4.
Heat 2 tablespoons oil in a roasting pan, add pork and brown on all sides. Preheat oven to 200°C (approximately 400°F).
5.
Baste meat with broth, place in the oven and let roast for 1 1/2 hours. Sprinkle with white wine during the cooking time. Serve sliced.
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