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Mushroom and Pork Pinwheels with Pan Gravy

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Submitted by: jfurman30

 

If pork is on this menu this holiday season, check out this recipe. With mushrooms and Parmesan cheese to start, this recipe is a winner.
 

Ingredients

  • 2 cups fresh mushrooms; morels, shitake, oyster, porchini, portabella, button
  • 1 5-7 lb pork shoulder
  • 2 tbsp fresh thyme, freshly chopped
  • 1/2 cup garlic, minced
  • 2 cups Parmesan cheese, shredded
  • Salt and pepper to taste
  • 1 1/2 to 2 qt pork stock
  • 1 cup dry white wine
  • Slurry (a thin paste of water and flour used as a thickener)

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Method

Finely chop mushrooms and place together in a large bowl. Combine with thyme, Parmesan, garlic and season with salt and pepper. Butterfly the pork shoulder and lay flat. Pound to a 3/4 inch thickness. Season with salt and pepper. Spread mushroom mixture over pork leaving a 1 inch border around sides. Starting from bottom, roll pork into a log and truss with butchers twine. Season outside with salt and pepper. In an oven ready pan over high heat, sear pork on all sides and remove from pan. Deglaze pan with wine and reduce by 1/2 scraping the bottom of pan. Return pork to pan and add stock to cover 2/3 the way up the side of pork. Cover loosely and braise 1 1/2-2 hours at 275 degrees. More cook time may be needed. Remove pork and let rest while making gravy. Strain liquid from pan into a sauce pot and bring to boil. Add slurry to thicken and season to taste with salt and pepper. Slice pork into 6 oz disks and serve over gravy with favorite sides.

 

Notes:

 

Number of Servings: 8-10

 

Submitted by: jfurman30 ()

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