Roulette of pork with porcini mushrooms
Ingredients
Instructions
- 1 Roll of pork
- 500 g Ceps
- 1 onion
- 15 garlic cloves
- 3 tbsp. tablespoons olive oil
- 20 g Butter
- Sprigs of parsley (a little)
- Salt
- Pepper
- Preheat the oven to 150°C (th.5). Peel and slice the onion and place it in an oiled oven dish. Arrange the pork roll on top, add the whole garlic cloves all around, salt, pepper, drizzle with oil then bake for about 1h15.
- During this time, clean the porcini mushrooms then slice them. Heat the butter and the rest of the oil in a frying pan and fry the mushrooms for 3 to 5 minutes, until they have released all their vegetable water. Drain then put the mushrooms back on the heat, salt, pepper, add the chopped parsley and cook for another 5 to 7 minutes.
- Serve the pork roll with pan-fried porcini mushrooms.
- Tip: remember to baste the meat with its cooking juices every 15 minutes to keep it very tender. Add a little water to the bottom of the dish during cooking if the meat sticks.
Roulette of pork with porcini mushrooms
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