Ingredients
rosemary – 2 sprigs
white dry wine – 1 cup
2 tsp. peppercorns
butter – 5 tbsp.
3 dried porcini mushrooms
garlic – 5 cloves
3 tsp. salt
1.5 – 2 kg boneless pork
250 g veal sausage
Step by step recipe
1. Wash the pork, dry it and cut it into a flat piece in a spiral. Cover the meat with clingfilm and beat it off to 0.7 cm thickness with a mallet. 2. Cut the sausage into very thin slices. Peel the garlic and crush with the black pepper peas. 3. Grate the garlic and pepper with salt and 2 tbsp butter until smooth. Crumble the dried mushrooms and mash with the remaining butter. 4. Remove the foil from the pork. Brush the inside of the pork with 1 tbsp of mushroom butter. Put half the sausage slices, brush with 1 tbsp. more butter. 5. Place the remaining sausage pieces. Brush with the remaining butter and roll up the pork. Brush the roll on all sides with the oil, garlic and pepper. Tie with string. 6. Preheat the oven to 220°C. Put the roll in the dish. Pour in the wine. Put the rosemary on top. Cover, place in the oven and bake for 1 hour. Remove the lid 15 minutes before cooking so that the meat starts to brown. Take the roll out of the dish and carefully remove the string. Cut the meat into 1 cm thick slices. Pour the baking juices over the meat.