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Stuffed Pork with Mushrooms and Garlic

This recipe for Stuffed Pork with Mushrooms and Garlic has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

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.

Ingredients for Stuffed Pork with Mushrooms and Garlic

1.5kg Boneless pork loin
2 Broad slices Serrano ham
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

How to make Stuffed Pork with Mushrooms and Garlic

  • 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

Stuffed Pork with Mushrooms and Garlic

Orce Serrano Hams

Published with permission of Orce Serrano Hams