Stuffed Pork with Mushrooms and Garlic
recipe for Stuffed Pork with Mushrooms and Garlic has
been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
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.
for Stuffed Pork with Mushrooms and Garlic
1.5kg Boneless pork loin
2 Broad slices
250ml White wine
200g Mixed mushrooms, diced
4 Garlic cloves, minced
1 Small onion, diced
1 Sprig fresh thyme
Cracked black pepper
100ml White wine
to make Stuffed Pork with Mushrooms and Garlic
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.
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.
spoon the mushroom stuffing over the full length of
up the pork and drape the Serrano ham slices over
the top. Tie with string to secure and season well
with salt and pepper.
the rolled joint into a cazuela (23cm is a good size)
and pour in the 250mls of white wine.
with kitchen foil and roast for 2 hours on 180°C.
the foil then cook for a further hour adding more
wine if required.
done, carve gently and serve with seasonal vegetables,
gravy can also be made with the left over juices now
infused with the wine.
with permission of Orce