Pork Loin Roulade with Mushrooms and Onion

1. 1 Pork loinpack 600 g ≈ $5.98 150 g
2. 2 Button mushrooms≈ $7.50 per kg 70 g
3. 3 Onions≈ $1.60 per kg 35 g
4. 4 Hard cheesepack 200 g ≈ $2.70 20 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Sunflower oil 8 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dice the onion³ and mushrooms finely, and mince the garlic⁵.

2. Sauté the onion³ in oil for 3 minutes, add the mushrooms, and cook for 7–8 minutes until the liquid evaporates.

3. Butterfly² the pork¹ into a flat sheet, pound to 1–1,5 cm thick, and season with salt and pepper.

4. Spread the mushroom filling over the pork¹, sprinkle with cheese, and roll up tightly.

5. Tie the roulade with kitchen string or wrap it in foil, then transfer to a baking dish.

6. Bake at 180 °C for 60 minutes, then uncover for the last 5–7 minutes until lightly browned.

7. Let the roulade rest for 10 minutes, then slice.