From the kitchen, we are offering our pork roulade with wild mushrooms this week. This roulade technique takes a bit more time but will be well worth it! Make sure that you tie the pork nice and tight. It’s also very important to get a good sear on the outside of the roulade before putting it in the oven; this will help retain the juices and keep the pork moist. Chanterelles are my favorite mushrooms—they have a nice earthy flavor but are much more delicate than you would think—but you could certainly substitute your favorite variety. Slowly cooking the chanterelles releases their flavorful juices and adds a distinctive mushroom element to the pork jus.
pork shoulder roulade, wild mushrooms
For the pork:
3 pounds pork shoulder, deboned (ask your butcher to do this for you)
Salt and pepper to taste
1 pound wild mushrooms (if you can find chanterelles – you won’t be disappointed)
4 tablespoons (1⁄2 stick) unsalted butter
3 garlic cloves, minced
1 bunch fresh flat-leaf parsley, chopped
1 head fennel, thinly sliced
For the sauce:
1 cup Madeira
2 teaspoons fresh thyme leaves
3 tablespoons unsalted butter
2 cups Chiogga beets, roasted and peeled (1 pound)
2 bunches baby carrots, blanched
1 bunch chives, cut into 1-inch pieces, for garnish
To prepare the pork:
Flatten the shoulder piece out into a 5 x 9-inch rectangle. Place the pork fat side down on a cutting board and season with salt and pepper. Set aside.
Preheat the oven to 325 ̊F.
Chop half of the mushrooms. In a large sauté pan, melt 2 tablespoons of butter over medium heat and sauté the garlic, fennel, parsley, and the chopped mushrooms for 5 to 7 minutes or until soft. Set aside and let cool to room temperature.
Spread the mushroom mixture evenly over the pork. Roll the pork to enclose the stuffing and tie it with kitchen twine.
Heat 2 tablespoons of butter in a large sauté pan and sear the pork evenly on all sides. Remove the pork from the pan and place it in a medium roasting pan fitted with a roasting rack. Roast for about 2 hours or until the internal temperature reaches 165°F.
Remove the roast from the pan, place it on cutting board, and cover it with foil.
To prepare the sauce:
Remove the roasting rack from the pan and place the pan on high heat. Sauté the remaining mushrooms for 1 minute and add the Madeira and thyme. Scrape any brown bits from the pan. Remove the pan from the heat and whisk in 2 tablespoons of butter.
Place a small saucepan over medium heat and add the remaining tablespoon of butter, 1⁄4 cup water, beets, and carrots and heat until the water has evaporated and the vegetables have warmed through, about 5 to 7 minutes.
Slice the pork into 12 to 14 quarter-inch slices and divide them among 6 plates. Ladle the mushrooms on top, equally distribute the vegetables, and garnish with the chives.