Pork roll with mushroom stuffing Recipe

Wash and dry the pork. Cut the meat in a circle on the plane so that you get one whole, thin layer. Season the meat with pepper and salt. Peel the champignons and onions and chop finely. Pour oil over the pan, fry the mushrooms with onions for 10-15 minutes and transfer to a bowl. Cut the white bread without the crust into very small cubes and add the mushrooms and onions.

Wash the parsley, finely chop it and add it to the mushrooms, onions and bread. Peel the garlic, finely chop and add to the filling. Then season with salt and pepper to taste and mix. Transfer the stuffing over the pork and spread it over the entire surface.

Roll the meat into a roll, sprinkle with salt on top and tie with culinary thread. Place the roll in the baking sleeve and bake in the oven at a temperature of 190-200 degrees for 60-80 minutes. If the meat is squeezed with a wooden stick, transparent juice comes out, then the roll is ready. Cool the dish in the refrigerator and the pork roll with mushrooms is ready. Cut into rings of the desired thickness and serve. Enjoy deliciously.