Pork Roulade with Prosciutto & Mushrooms
This pork roulade with prosciutto and mushrooms is the perfect choice for your holiday table!
Juicy, with a crispy crust and a rich filling, it will surely impress your family and guests. This pork roulade features tender pork shoulder rolled with a savory filling of earthy porcini and white mushrooms, fragrant rosemary, thyme, and a hint of cognac. Wrapped in prosciutto, this roast develops a rich, golden crust that pairs beautifully with creamy mashed potatoes, green beans or roasted sweet potatoes.
A pork roulade recipe by Greek celebrity Chef Giorgos Tsoulis that will make your festive dinner unforgettable! Enjoy!
Pork Roulade with Prosciutto and Mushrooms
Ingredients
- 2 kg pork shoulder (neck) opened into a roulade
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
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