Recipe for Pork Roulade – a simple and delicious treat for a weekend lunch
500g Pork fillet
1 Punnet button mushrooms, finely diced
1 tsp Crushed garlic
1 Red Onion, finely chopped
1 -2 tsp Thyme, chopped
1 Cube Chicken stock
½ Cup dry white wine
Salt & Pepper
Oil for frying
Preheat the oven to 180 degrees.
In a pot, fry up the onion until soft, add the mushrooms and only then add the garlic and thyme, salt and pepper.
Once the onion, and mushrooms are softer, take off the heat and set aside.
Slice the pork fillet lengthways. Start from the bottom; slice through the meat, before reaching the other end, turn the meat so it becomes a ‘never-ending slicing action’. Unravel the meat so it lies flat on the countertop. Cover with cling wrap and hammer gently with a rolling pin or meat mallet.
Once the pork is thin and flat, take the cling wrap off. Season the pork fillet with some salt and pepper.
Place the onion, mushroom and garlic mixture over the entire surface of the flat pork. Remember to leave a bit of the mixture to add as a topping.
Gently start rolling the pork back into its original shape.
To secure the meat in place you can tie string around it, or you can gently place it in a pan and handle with care.
Once in the pan add the chicken stock and wine, to ensure the meat does not dry out.
Place in the preheated oven for about 30 – 45 minutes; or until cooked through. Turn the meat halfway through the cooking time.
Take out and allow to sit for 5 minutes and then serve.
Top the fillet with the rest of the onion, mushroom, garlic and thyme mixture.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.