Meatloaf stuffed with aromatic forest mushrooms thanks to its spectacular appearance and multifaceted taste will be more interesting look at the festive table than just a fried piece of meat. You You can serve it in the form of snacks, and how hot with a side dish. BUT it’s easier to prepare than it may seem, because pork tenderloin is easy cut and turned into a flat layer, which will remain put the fried mushrooms with garlic, roll everything in a tight roll and knit with a thread. The roll is baked on a wire rack in a roasting pan in which all delicious meat juices accumulate. From them then it turns out превосходный соус к рулету. 
Time: 3 час. Complexity: Medium Servings: 6-8 The recipes use volumetric containers with the volume 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 7 tbsp. l olive oil
- 450 gr forest mushrooms (e.g. oyster mushroom and / or ram mushrooms), cropped and chopped
- 1 small chopped garlic head
- 0.5 tbsp. finely chopped parsley
- 1 tbsp. l finely chopped thyme + 2 branches
- 1 tbsp. l finely chopped rosemary + 1 sprig
- 1 boneless pork tenderloin (weighing 1.5-2 kg.)
- 1/4 Art. dry sherry
- 1 tbsp. lightly salted chicken stock
- 1 tbsp. l (15 gr.) Butter
Recipes with similar ingredients: mushrooms, garlic, parsley, thyme, rosemary, pork, pork tenderloin, sherry, broth, butter
Recipe preparation:
- Place the grills in the lower and upper third of the oven and preheat the oven to 175 ° C. In a large frying pan with non-stick coating over medium heat, heat 1 tbsp. l olive oils. Add mushrooms and fry until they begin to brown, about 2 minutes. Stir and continue to fry, periodically stirring until ready, another 4-5 minutes. Move the mushrooms into one side of the pan. Add another 1 tbsp. l olive oil and garlic on the other side of the pan and fry, stirring occasionally, until softening, about 30 seconds. Mix garlic with mushrooms, salt and pepper. Cool.
- Meanwhile, in a small bowl, mix the parsley, chopped thyme and rosemary, 3 tbsp. l olive oil and a pinch of salt and pepper.
- Butcher the pork: Insert a knife into the tenderloin into 2/3 of its depth parallel to the cutting board. Start cutting longitudinally pork, pulling meat with his other hand so that it opens in a flat piece of uniform thickness. Salt and pepper the tenderloin, grease top with vegetable oil and sprinkle with mushrooms. Roll the tenderloin in roll and dress with kitchen thread every 2.5 cm. throughout length. Salt and pepper.
- Place the wire rack in the large roasting pan. In a large frying pan on moderate heat, heat the remaining 2 tbsp. l olive oils. Put the roll in bold side down and fry until it is browned for about 3 minutes. Keep frying overturning until browned on all sides, another 1-2 minutes. Shift pork, seam down, to the wire rack in the roasting pan. Bake on the bottom oven level until a thermometer inserted in the thickest part meat (not stuffing), will not show a temperature of 57 ° C, 1 hour – 1 hour 15 minutes. Put the roll on the wire rack on a cutting board, cover foil and let rest 30 minutes.
- Meanwhile, remove excess liquid from the frypot fat and add sherry. Place the roasting pan on two burners on the stove and heat on a moderate heat. Add thyme sprigs and rosemary and cook, scraping adhering from the bottom with a wooden spoon pieces and stirring until liquid evaporates approximately on half, 1 minute. Pour into a small pan, add chicken stock and bring to a boil. Reduce heat and simmer when slow boil until the liquid evaporates a little, 4-5 minutes. Stir in the butter and salt. Strain the sauce through a shallow sieve.
- Put the roll on a cutting board and remove the thread; chop 1 cm thick slices. Put on a plate and serve with the sauce.
