Cheddar-Stuffed Pork Roast with Roasted Celeriac
Pork slices are pounded, filled with cheddar, sage and sautéed oyster mushrooms, seared in a pan and finished briefly in the oven. On the side, roasted celeriac with onion, thyme and white wine adds a lovely aroma. The combination of melted cheese, herbs and caramelised vegetables works beautifully together.
Prep: 40 min
Servings: 4
Energy: 188 kcal per serving
Method
01.
Pound the meat through cling film so that large slices are formed for stuffing, then season with salt and pepper.
02.
Cut the oyster mushrooms into thin strips and finely chop the garlic. Pour a little olive oil into a pan and briefly sauté the garlic. Add the mushrooms, season with salt and pepper and fry until golden.
03.
Cut the cheddar into 8 thin slices. Place 2 slices of cheddar, 3 sage leaves and about a tablespoon of cooled sautéed mushrooms on each slice of meat. Fold the meat over and secure with a skewer. Fry the stuffed pork slices in a hot pan with a little olive oil for about 3 minutes on each side until golden. Transfer the browned meat to a baking dish and finish in an oven preheated to 200 °C for about 5 minutes.
04.
Peel and dice the celeriac and finely chop the onion. In a hot pan with olive oil, first sauté the onion with a few sprigs of thyme until golden. Add the diced celeriac, season with salt and pepper and sauté for about 10 minutes, stirring occasionally. When the celeriac is golden brown, pour in the white wine and add 1 tbsp butter. Continue to sauté for a little while so the alcohol from the wine evaporates and the butter melts.
05.
Cut the stuffed meat in half, arrange on a plate and serve with the roasted celeriac.
