Creamy Pork Rolls with Mushrooms

Hi Friends! Have you seen the movie “Chef”? If you are a foodie, it is a must-see! The movie is all about the passion for cooking the food you love and is so inspiring. There are typical moments in the movie that only “foodies” will acknowledge. Like melting cheese on a grilled cheese sandwich, or that epic dance to latin music while you’re rubbing marinade into the pork. Ahhh for real, cooking has never been so sexy!

I love food, and I love all things pork, especially if it’s stuffed with some creamy mushrooms and covered in cheesy sauce.

Let’s talk about these creamy pork rolls with mushrooms. They are a few things:

• burst with flavor;
• great for feeding a crowd;
• easy on the budget;
• great heated up as leftovers;
• dinner for an entire week!

Seriously, I would die a happy girl if I was buried under a mound of these. I think my eyes actually rolled back into my head with pleasure when I took my first bite.

Outta this world!

Ingredients:

2 lb pork shoulder or loin (not too lean)

1 lb mushrooms, chopped

1 onion, finely chopped

1/2 cup cheese, shredded

1/2 cup heavy cream

1 tbsp mayo

2 garlic cloves, minced

2 tbsp oil

few rosemary sprigs

salt and freshly ground black pepper to taste

toothpicks (optional)

Start with slicing the pork. I find it works best if I let the meat sit for half hour in the freezer, that makes it firmer and slicing thinly much easier. Slice pork into pieces about 1/3 inch thick. Then take one piece of pork, cover it with a plastic wrap and pound it on both sides using the meat tenderizer so it gets thin like bacon. Season each side with salt and pepper and set aside.

On a skillet with oil over medium high heat saute onions until translucent, about 5 minutes, then add mushrooms and cook for another 7 minutes. Season with salt and pepper.

Let the mixture cool down slightly and add in 1 tablespoon of mayo. Mix everything to combine. Arrange about a teaspoonful of mushroom stuffing on once side of the pork slice and fold it into a roll. Feel free to secure the roll with a toothpick. Reserve about a tablespoon of stuffing for the sauce.

Preheat the oven to 400 F.

In an oven proof skillet oven medium high heat brown each pork roll on both sides starting with the seam side down. Then pour cream over, add garlic and rosemary. Bring everything to a boil and season with salt and pepper. Reduce the heat and simmer on low for 10 minutes.

Cover pork rolls with shredded cheese, transfer the skillet into the oven and bake for 20 minutes.

Also, one more thing…You know what happened two seconds after I snapped the photo below, don’t you? Yes, I grabbed one of those tender creamy pork rolls with mushrooms and grinned happily as I savoured every single bite!