Recipe - Loin Of Pork Stuffed With Cepes Or Truffles

4 pound Loin of pork
Salt
Freshly ground black pepper
3 Truffles or
2 ounce Dried cepes (porcinis)
1 Clove garlic; thinly cut or sliced up
Three fourths pt Hot meat stock or water
One fourth pt White wine

Ask your butcher to bone the loin and remove the rind, but keep both bones
and the rind for the cooking. If you are using dried cepes, cover them with
warm water and leave to soak for 30 minutes or until they are soft. Drain,
reserving the liquid. Lay the meat on a board and season well with salt and
pepper. Cut the truffles or cepes into little pieces and lay at intervals
along the meat interspersed with slivers of garlic. Roll the meat up and
tie it with string into a long bolster shape. Place it in a roasting pan
surrounded by the bones and the rind cut into strips. Roast in a preheated
oven at 325 degrees for 30 minutes. Pour in the hot stock or water, the
wine, and the liquid from the cepes. Cover and cook for a further 2 to 2
One half hours.

Remove the pork and keep hot. Strain the juices and reduce, then season to
taste. Serve with the cut or sliced up pork. Or, if serving the pork cold, pour off
the juices into a bowl and chill. Remove the fat, but keep it for frying
bread or little potatoesit has a splendid flavor. The juices will have
jellied and should be chopped and arranged around the cold pork in a
serving dish. Serve with what you will, such as a fine salad and some
sauteed potatoes.

Recipe by: Two Fat Ladies FL1B02

Posted to MCRecipe Digest V1 #823 by Sue suechef@sover.net on Oct 02,
1997