Pork Roulade

METHOD FOR THE STUFFING

• 1
  Tear the oyster mushrooms into small pieces, slice the button mushrooms into 3 mm thick slices. Cut the onion lengthwise and then into wedges.
• 2
  Heat oil in a pan over high heat and sauté the onion until golden brown, stirring frequently. Then transfer it from the pan to a bowl.
• 3
  In the same pan, sauté the mushrooms in the remaining fat over high heat for 4 minutes. Stir frequently.
• 4
  Mix the contents of the pan with the sautéed onion, garlic, parsley, egg, salt, and pepper. Let it cool.

METHOD FOR THE MEAT

• 1
  Preheat the oven to 160 ˚C.
• 2
  Cut the meat lengthwise two-thirds of the way through and open it up like a book. Cover it with cling film and pound it to a thickness of 1–2 cm. Season the meat well with salt and pepper on both sides, place the stuffing on it, roll it up, and tie it tightly with kitchen twine.
• 3
  Cut the head of garlic lengthwise. Cut the onion into eighths. Place the garlic, onion, spices, and thyme in a roasting pan, place the roulade on top, and pour in 500 ml of water. Place the roasting pan in the preheated oven and bake for 1.5 hours.
• 4
  Remove the meat from the roasting pan and pour the contents of the pan into a saucepan. Return the meat to the roasting pan and put it back in the oven for 20 minutes to finish cooking.
• 5
  Meanwhile, on medium heat, boil down the pan juices in the saucepan until the water has completely evaporated and only fat remains at the bottom. Add the flour and sauté for 30 seconds, stirring constantly. Pour in 350 ml of water and bring to a boil. Scrape off any browned bits from the bottom of the saucepan with a flat wooden spoon; these will dissolve in the water during cooking. Reduce the heat to less than a third and simmer for 20 minutes. Stir occasionally.
• 6
  Strain the sauce through a fine sieve into a clean saucepan, season with salt if necessary, and bring to a boil for 30 seconds. Remove from heat and pour over the roulade.