Stuffed pork fillet with mushrooms is a feast for the senses - tenderly cooked meat that is gently filled with delicious flavors. The filling for our recipe offers a harmonious combination of roasted mushrooms, finely chopped onions and two types of tangy Italian cheese. Rounded off with a delicious cream sauce to create a taste experience that will delight even the most discerning palates.
First clean the mushrooms thoroughly and remove the earthy parts of the stalks. Then roughly chop the mushrooms.
200 g mushrooms
Peel and finely chop the onion.
½ onion
Heat a dash of olive oil in a pan. Add the onion and sauté briefly.
olive oil extra virgin
Now add the mushrooms and fry over a high heat. Stir carefully several times.
Then place in a bowl and season with salt and pepper.
Finely dice the provolone and add to the mushrooms together with the grated parmesan and mix everything thoroughly.
60 g provolone cheese, 10 g parmesan cheese
Cut the fillet lengthwise, unfold and pound evenly with a meat tenderizer. Spread the filling on top and press down lightly with a spoon. Roll up the fillet and secure with kitchen twine.
1 piece pork fillet
Heat the pan again and add a dash of olive oil. Add the meat and sear all over. Then transfer to an ovenproof dish. Deglaze the pan with the vegetable broth and remove the drippings with a wooden spoon. Then pour the broth into the casserole dish.
1 cup vegetable broth
Now place the stuffed pork fillet in the preheated oven and cook at 190°C / 370°C for approx. 45 minutes.
Then remove from the oven and place the fillet on a chopping board. Strain the sauce from the pan into a pan and heat up. Add the liquid cream, season with salt and pepper and bring to the boil.
150 ml liquid cream
Slice the stuffed meat, transfer to a large plate, drizzle with the sauce and serve immediately.Buon appetito!