Porcini pork roast
A tasty meat dish you can prepare for any occasion. Rich in flavor with porcini mushrooms, it is perfect to impress your guests!
Servings 6
Ingredients
- 500 gr or pork fillet
- 5 small fresh porcini or 10gr of dried porcini
- 6 slices of Spek or Italian Prosciutto leave it our if you cannot find it
- 1 big potato
- 1 carrot
- 1/2 celery stick
- 1 glass of wine I used a white wine, you can also use red
- 150 ml of hot broth
- 2 tbsp of breadcrumbs
- 2 tbsp corn or potato starch
- 5 gr of butter
- salt and pepper to taste
- 1 tbsp extra virgin olive oil
Instructions
Prepare the filling
- Peel the potato and boil it. Cut the mushrooms and half carrot into chunks (if you are using dried mushrooms, soak them in warm water for at least 15/20 min. then drain and keep the water for later).
- Put the boiled potato, mushrooms, carrots, breadcrumbs, and 1 tbsp of starch in a food processor and turn it on until you get a thick paste.
Prepare the fillet
- Lay the pork fillet on the cutting board, cut it open until it is 15cm wide. You can ask your butcher to do so.
- Sprinkle with salt and pepper and lay the prosciutto slices on the open fillet.
- Spread the filling onto it evenly. Roll it up and close it with a kitchen string.
Roast the pork fillet
- Cut the remaining carrot, the celery and the onion and put them into a casserole with the oil. Let it cook for a couple of minutes then add the meat. Brown lightly the surface of the meat than add half glass of wine.
- Let the wine evaporate then add the broth and the liquid of the dried mushrooms. Be careful not to pour also the dust that has sank to the bottom.
- Cook for about 20 minutes covered, then remove the lid and let it cook for another 10 minutes. You can check the meat with a bamboo skewer, if you can pierce the meat easily it is cooked. Do not overcook the meat, otherwise it’ll become too hard and gummy.
- Remove the meat from the pan and cover it with tin foil to avid drying.
- Add the butter, the remaining wine and the teaspoon of starch mixed with water into the the pan. Mix evenly and let it cook until it thickens. Now you can sift it to have a silky gravy or you can blend it to get a more rustic sauce.
- Slice the meat and serve it on to a plate with the gravy.
