Mushroom-Stuffed Pork Roulade
A classic pork preparation adapted for braising in the slow cooker. Pork and mushrooms really go excellent together in this recipe.
Servings: 4 people
Ingredients
- 500 Grams Pork Loin
- 500 Grams Mushrooms chopped
- 1 Piece Shallot finely chopped
- 1 Tablespoon Dried Sage
- 3 Tablespoons Dijon Mustard
- Salt to taste
- Pepper to taste
- 2 Tablespoons olive oil
- 1 Piece Carrot cut into cubes
- 1 Piece White Onion cut into cubes
- 2 Stalks Celery cut into cubes
- 2 Tablespoons Tomato Paste
- 1 Cup Red Wine
- 2 Cups Brown Beef Stock
- 1/2 Stick Butter cut into small cubes
- 1 Tablespoons Truffle Oil
Instructions
- Sautee mushrooms and shallots.
- Pound pork loin with a meat mallet.
- Brush pork with dijon mustard, season with salt and pepper on both sides, and sprinkle with dried sage.
- Spoon the mushroom mixture onto each pork paillard.
- Roll pork tightly and secure with butcher's twine.
- Sear pork roulades. Set aside.
- In the same pan, roast the carrots, onions, and celery.
- Add tomato paste and continue roasting for a minute.
- Deglaze the pan with red wine. Reduce.
- Tip contents of pan to the slow cooker.
- Add pork and stock.
- Braise for 6 hours on low.
- Reduce braising liquid over the stove.
- Whisk in cold butter nuggets.
- Finish the sauce with truffle oil.