300 g of medium mushrooms
3/4 cup of finely chopped parsley
1 medium onion, finely chopped
salt and pepper to taste
2 kg of pork loin
3 cups of chicken broth
2 tablespoons of wheat flour
300 g of medium mushrooms
3/4 cup of finely chopped parsley
1 medium onion, finely chopped
salt and pepper to taste
2 kg of pork loin
3 cups of chicken broth
2 tablespoons of wheat flour
Wash and chop the mushrooms
Reserve 3 tablespoons of parsley and mix the rest with the onion and mushrooms
Season with salt and pepper to taste
Preheat the oven to a low temperature (140°C)
Open up the pork loin so it looks like a beef filet
Spoon the stuffing over the meat, roll it up, and tie with kitchen twine
Place in a roasting pan
Dust with salt
Add 1/2 cup of broth
Baste occasionally with the broth until the meat is nicely browned
To make the gravy: place the pan drippings in a saucepan and bring to a boil
Dissolve flour in some of the broth and thicken the gravy, stirring constantly
Mix in the reserved parsley and stir
Let it cool for 12 hours
To freeze: after removing from the oven, place on a cold roasting pan and let it cool quickly on a wire rack
Wrap tightly in plastic wrap, then in aluminum foil, and place in a zip-top bag
Remove air, label, and refrigerate
To thaw: Place the pork loin in its original wrapping in the refrigerator and let it thaw overnight
If preferred, remove from wrapping and thaw directly in the oven covered with aluminum foil
To thaw gravy: If using a plastic container, thaw overnight in the refrigerator and heat at serving time
If preferred, unmold and heat directly, stirring occasionally
If using glass: Thaw overnight (leave in its original wrapping in the refrigerator) and heat at serving time.
