This pork roll with mushrooms and cheese is the sort of dish that always lands well at the table: a bronzed crust, tender meat and a fragrant filling of cremini mushrooms, garlic and melted cheese. It comes together with ease, yet slices up like something from a restaurant — ideal for Sunday supper or a dinner party.
Ingredients
- Pork loin or boneless pork shoulder — 1 kg (2.2 lb)
- Cremini mushrooms — 300 g (10.6 oz)
- Yellow onion — 1
- Garlic — 3 cloves
- Hard cheese — 120 g (4.2 oz)
- Fresh herbs (parsley and/or dill) — 10 g (about 2 tbsp)
- Whole-grain mustard — 1 tbsp
- Sweet paprika — 1 tsp
- Salt — to taste
- Ground black pepper — to taste
- Vegetable oil — 1 tbsp
- Unsalted butter — 20 g (about 1 1/2 tbsp)
- Kitchen twine or toothpicks — for securing
Step-by-Step Recipe
- Prepare the meat. Open the pork like a book: make a lengthwise cut without slicing all the way through, unfold the piece and gently pound it through plastic wrap to an even 1 1/2 to 2 cm thickness. Season with salt and pepper, brush with mustard and dust with paprika.
- Make the filling. Heat the vegetable oil and cook the finely chopped onion until soft. Add the sliced mushrooms and sauté until their moisture evaporates and they take on a light golden color. Stir in the minced garlic, season with salt and pepper, then remove from the heat. Let cool, then mix in the chopped herbs and grated cheese.
- Assemble the roll. Spread the filling evenly over the pork, leaving a 2 cm border around the edges. Roll up tightly and tie with kitchen twine every 2 to 3 cm, or secure with toothpicks.
- Brown it. Over high heat, sear the roll quickly on all sides until deeply golden — this helps lock in the juices.
- Bake. Transfer the roll to a baking dish and dot the top with small pieces of butter. Cover with foil and bake at 180°C (356°F) for about 40 minutes. Remove the foil and bake for another 15 to 20 minutes, until the internal temperature reaches 68 to 70°C (154 to 158°F).
- Rest and serve. Move the roll to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, slice into thick rounds and serve with potatoes, roasted vegetables or a crisp salad.
Serving Suggestions
This roll is particularly good with mashed potatoes or celery root purée, roasted beets and carrots, or a crunchy cucumber and radish salad. For sauce, try a gentle honey-mustard dressing, aioli or a light sour cream sauce with horseradish.
Nutritional Value
| Indicator | Per 1 serving |
|---|---|
| Calories | 420 kcal |
| Protein | 36 g |
| Fat | 28 g |
| Carbohydrates | 4 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Food safety and juiciness: aim for an internal temperature of 68 to 70°C (154 to 158°F), then rest the meat for 10 to 15 minutes so the juices redistribute evenly.
- Other fillings: add sun-dried tomatoes, spinach, sautéed bell peppers, dried apricots or prunes to the mushrooms. Any good melting cheese works well — Gouda, mozzarella or Emmental.
- Flavor variations: smoked paprika can replace sweet paprika; add a pinch of thyme, rosemary or herbes de Provence.
- If the cut is tricky: if you cannot butterfly the pork easily, cut a deep pocket instead, spoon in the filling and secure it with toothpicks or a few stitches of kitchen twine.
- Searing: a quick pan browning adds depth. If you do not have a skillet, roast with convection and finish under the broiler.
- Storage: keep in the refrigerator for up to 48 hours; reheat slices wrapped in foil at 150°C (302°F) for 10 to 12 minutes, or in a covered skillet over low heat.
Frequently Asked Questions
Which cut of pork is best for a roll?
Boneless pork loin or pork shoulder work best. Loin holds its shape and slices beautifully, while shoulder stays especially juicy thanks to its marbling.
Can I make it without mushrooms?
Yes. Replace the mushrooms with sautéed spinach and onion, roasted sweet peppers, sun-dried tomatoes, or a combination of cheese and herbs.
What can I use instead of kitchen twine?
Use long, sturdy toothpicks or skewers. Be sure to remove them before serving so the roll is easy to slice.