INGREDIENTS:
~1.5 kg boneless pork sirloin
2 tablespoons honey
40 g butter
150 ml white wine
2 tablespoons clarified butter ghee* or olive oil
black pepper
salt
For the filling:
300 g bacon
300 g sliced cheese (gouda, emmental, yellow cheese etc.)
300 g mushrooms (porcini/boletus or other)
1 tablespoon butter
black pepper
salt
*You can find the recipe HERE.
PREPARATION:
The filling
Cut the bacon and the cheese into thin slices if they aren’t already.
Rinse the mushrooms and cut them into thin slices as well. Put them into a pan with the butter and cook until the liquid evaporates and the mushrooms change their color a little. Season with salt and black pepper and leave them to cool.
The meat must be boneless. Rinse it and dry using kitchen paper. Start cutting it and opening it up as if it is rolled using a sharp knife.
This way you should get a big and thin rectangular piece of meat.
Season with salt and black pepper from both sides. Spread the honey onto one of the sides. Place the bacon and cheese slices on top.
Follow up with the mushrooms.
Roll tightly and tie with a kitchen twine. Season with black pepper.
Cover with plastic wrap and leave it in the fridge for 30 minutes-1 hour to rest.
Heat the clarified butter in a pan and sear the meat from all sides until it browns. Transfer it into a baking tray and cover it with thin slices of butter. Transfer the oil/fat as well and add the wine.
Cover the baking tray with tin foil and roast for 3 hours at 160°C. Remove the tin foil and leave the roll to rest for 10 minutes before removing the kitchen twine.
Cut it into slices and serve with a suitable garnish.
