Loin Of Pork Stuffed With Cepes
- 4 pounds pork loin - (to 5)
- Salt to taste
- Freshly-ground black pepper to taste
- 2 ounces dried cepes - (to 3)
- 3 garlic cloves thinly sliced
- 1 1/2 cups hot meat stock
- 1/2 cup white wine
Ask your butcher to bone your pork loin and to remove the rind. Do not discard these parts, however, as they will be used during cooking.
Cover your dried cepes with warm water and leave them to soak for 15 to 30 minutes, or until they've softened. Drain the mushrooms, taking care to reserve the liquid.
Place the pork loin on a cutting board and season well with salt and pepper. Cut the mushrooms into little pieces and spread them at intervals along the meat, interspersed with slivers of garlic. Roll the meat pinwheel style, then tie it with string into a long cylinder shape. Place it in your roasting pan and surround it with the bones and julienned pieces of rind. Roast in a preheated oven at about 325 degrees for about 30 minutes.
Pour in the hot meat stock, the wine, and the water reserved from soaking the cepes. Cover and cook for another 2 to 2 1/2 hours. Remove the pork loin, cover it with foil, and keep it hot. Strain the juices in the roasting pan into a saucepan over medium-high heat. Reduce until the juices reach the desired consistency, then season to taste. Serve with the sliced pork.
This recipe yields ?? servings.