Mushroom-Stuffed Pork Loin

1. 1

   Ask your butcher to bone the loin and remove the rind, but keep both bones and the rind for the cooking.

2. 2

   If you are using dried cepes, cover them with warm water and leave to soak for 30 minutes or until they are soft.

3. 3

   Drain, reserving the liquid.

4. 4

   Lay the meat on a board and season well with salt and pepper.

5. 5

   Cut the truffles or cepes into little pieces and lay at intervals along the meat interspersed with slivers of garlic.

6. 6

   Roll the meat up and tie it with string into a long bolster shape.

7. 7

   Place it in a roasting pan surrounded by the bones and the rind cut into strips.

8. 8

   Roast at 325F for 30 minutes.

9. 9

   Pour in the hot stock or water, the wine, and the liquid from the cepes.

10. 10

    Cover and cook for 2 to 2-1/2 hours.

11. 11

    Remove the pork and keep hot.

12. 12

    Strain the juices and reduce, then season to taste.

13. 13

    Serve with the sliced pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.