Rôti de porc et ses légumes farcis

Name: Rôti de porc et ses légumes farcis (Roast loin of pork with stuffed vegetables)
Cuisine: French
Ingredients: 175 g/6 oz large mushrooms; 6 large ripe tomatoes; ½ teaspoon each finely chopped fresh farragon and chives; 1 loin of pork (6–8 cutlets); salt and ground black pepper; 2 large cloves garlic; 6 dried mushroms; 1 loin of pork (6–8 cutlets); 225 g/8 oz pork sausage meat; 3 tablespoons finely chopped onion; 15 g/½ oz butter; salt and ground black pepper; ½ teaspoon each finely chopped fresh farragon and chives; ½ teaspoon dried herbes de Provence; 1 tablespoon finely chopped parsley; 6 tablespoons grated Parmesan cheese

Roast loin of pork with stuffed vegetables

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 loin of pork (6–8 cutlets)
6 dried mushroms
2 large

Europe
France
Provence
Main course

Method

Ask the butcher to skin and chine the loin of pork so that it will be easier to carve when roasted.

Soak the dried mushrooms in warm water for about 30 minutes. Pour the mushrooms and their soaking water into a small pan and simmer gently until the mushrooms are soft and swollen, and the water has almost evaporated. Gut off any hard ends of the mushrooms stalks.

Reserve 3 of the