Stuffed Roast Pork

Have fun preparing this mushroom dish!

1. put the mixed mushrooms in a cup and pour boiling hot tap water over them, leave to soak for at least half an hour.

2. cut a pocket in the meat. Finely chop half the rosemary needles, split the remaining sprigs.

Chop the garlic. Grate the lemon skin. Mix with nutmeg, pepper and salt. Rub the meat with it. Drain the mushrooms, catch the soaking water, squeeze the mushrooms a little bit, fill in the pocket. Tie the roast with kitchen string.

Preheat the oven to 180 degrees. Put rosemary sprigs under the twine. Oil roast, place in ovenproof dish. Roast in hot oven (bottom, convection 160 degrees(I find convection not so neat for roasting)) for 2 hrs, turning occasionally to the other side. Filter the mushroom liquid through a dishcloth, or alternatively kitchen crepe, and mix with the wine.

After 45 min pour 1/3 of the mixture, add the rest little by little.

After cooking, thicken the sauce if necessary, or add cold butter.

Notes (*1) : Source Max Thiell

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