Pork Roulade with Prosciutto and Mushrooms

Name: Pork Roulade with Prosciutto and Mushrooms
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 9 servings
Ingredients: 2 kg pork shoulder (neck); 50 g dried porcini mushrooms; 200 g white mushrooms; 1 onion; 2 cloves garlic; 2 tsp thyme; 50 ml cognac; 2 tsp rosemary; 10 slices prosciutto; salt; pepper; olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
9 servings
Course
Main Course
Cuisine
International

Pork Roulade with Prosciutto and Mushrooms

Iris Warren

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This pork roulade with prosciutto and mushrooms is a flavorful centerpiece that combines tender pork shoulder with a filling of earthy porcini and white mushrooms, fresh thyme, rosemary, and a splash of cognac.

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Ingredients

Servings

2 kg pork shoulder (neck) opened into a roulade

For the filling:

50 g dried porcini mushrooms soaked in 200 ml water for 20 minutes
200 g white mushrooms sliced thinly
1 onion finely chopped
2 cloves garlic finely chopped
2 tsp thyme finely chopped
50 ml cognac
2 tsp rosemary finely chopped
10 slices prosciutto (or bacon)
salt
pepper
olive oil

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Instructions

Preheat the oven to 180°C/356°F, using both top and bottom heating elements.
Drain the dried porcini mushrooms, pat them dry with a paper towel, and chop them finely.
Heat a pan over medium heat, add a little olive oil, and sauté the onion for 3 minutes. Next, add the sliced white mushrooms, garlic, rosemary, and thyme, and continue to sauté for another 3-4 minutes. Deglaze the pan with the cognac, season with salt and pepper, and let it simmer for an additional 2-3 minutes.
Lay the pork roulade on a work surface, rub with olive oil, and season with salt and pepper. Spread the mushroom mixture evenly over the surface of the pork. Roll it up tightly and tie it with kitchen twine at 5 points.
Rub the outside of the roulade with olive oil, and season with additional salt and pepper. Place in a large, preheated skillet over high heat and sear for 1 minute on each side until it gets a nice color.
Transfer the roulade to a baking tray lined with parchment paper, cover with parchment and aluminum foil, and roast for 1.5 hours. After, remove the cover and roast for an additional 20-30 minutes.
Let the roulade rest for 10 minutes before removing the twine. Slice into portions and serve with mashed potatoes or roasted potatoes.

Notes

Chef’s tip: If desired, we can wrap the roulade and bake it in parchment paper or in a covered dish.
Chef’s tip:
If desired, we can wrap the roulade and bake it in parchment paper or in a covered dish.