Pork for a Group

By stancec44

Ingredients

• Filling (this is doubled from the actual recipe):
• 5 lbs. boned and tied pork roast (get good meat)
• 2 Tbsp. oil
• 2 Tbsp. butter
• 1/2 c. chicken stock
• Salt & Pepper
• 4 lbs. mushrooms
• lemon juice to taste
• Salt & Pepper
• Sauce:
• 9 Tbsp butter
• 12 Tbsp. flour
• reduced cooking liquid
• 2 to 3 c. milk
• 2 c. cream
• Salt, pepper and nut meg
• 1 c. grated gruyere

Preparation

Step 1

In a heavy based pan, heat the oil and butter, add the pork and brown it evenly. When it is nicely browned, add 1/2 c. stock, cover and bake for 1 to 1 1/4 hours, turning over after 40-45 minutes (should be about 165 internal temp). Add a little more stock if necessary. Remove roast from the pan (save liquid) and let it cool for 30 minutes. Strain and degrease the juice. Reduce by about 1/2, and set aside.

Filling:
Wash and dry mushrooms, and slice. using a non-stick pan, saute the mushrooms slowly until their liquid has evaporated. Add salt, pepper and a squeeze of lemon juice (season well). Puree in the food processor.

Carve the pork into even slices about 1/4" thick.

Sauce:
Melt the butter and stir in the flour, moistening with the cooking juices and milk, whisking continuously. Season with salt, pepper and a bit of ground nutmeg. The sauce should be thick. Add SOME of the sauce and 2-3 Tbsp. cream to the pureed mushrooms, just enough to moisten them and so they stick together.

Rebuild the pork by spreading each slice with some mushroom puree and putting it together to form its original shape. Add the remaining cream to the sauce and coat the roast, covering it completely (can freeze at this point - bring to room temp before proceeding).

About 30 minutes before serving, sprinkle the grated cheese over the top.place the roast in the top portion of a 375 degree oven.