Pork loin stuffed with mushrooms
You will need
- - 1 kg of pork loin,
- - 1 onion,
- - 250 g of champignons,
- - 3 slices of white bread,
- - 2 cloves of garlic,
- - parsley,
- - Salt with black pepper to taste.
- To lubricate the loin:
- - 100 ml of apple juice,
- - 70 ml of dry wine (better than white),
- - 150 ml of broth,
- - 1 tbsp. sunflower oil.
Mushrooms with onions chop finely.
In a pan, heat 1 tbsp. sunflower oil, put there mushrooms and onions, fry, stirring, until soft, about 4-5 minutes.
Place the bread in the bowl of the blender and grind to the state of the crumbs. Put in a bowl, add fried mushrooms with onions, chopped garlic and parsley. Salt and pepper to taste, mix.
Loin is stuffed as follows. Cut to make a long ribbon. Salt and pepper the meat. Add the filling. Roll the piece of meat back to its original state and tie it with a thread. Salt and pepper the meat outside. Put in fireproof form.
Put the form with the meat in the oven, preheated to 190 degrees. Bake for 25 minutes. Meanwhile, mix the watering ingredients in a scoop. Put on the fire and bring to a boil. Turn it off.
After 25 minutes, pour the meat with 1/3 of the watering and cover with foil. Bake for another hour, in the process 2 times remove the foil and pour the meat with the remaining mixture.
Let the prepared roll brew for 10-15 minutes at room temperature, then cut into slices and serve.
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