Pork roast with mushrooms
Enjoy this juicy pork roast, topped with bacon and covered in a rich gravy flavoured with onions and wild mushrooms. Served with mashed potatoes or potatoes for Sunday lunch, the whole family will surely enjoy it.
Ingredients · Servings 10
- 1.5-2 kg pork roast
- 1 onion
- 1 handful of fresh mushrooms (or dried)
- 150 g of pure bacon
- pork roast seasoning (or barbecue seasoning)
- coarse salt
- As needed:
- olive oil
- beef broth
- dark roe (optional)
Method · 1 h 40 min
- Preheat the oven to 250 °C.
- Leave the roast whole. Cut the top into squares. Carefully pierce the sides with chopped bacon.
- Peel the onion and cut it into wedges. Clean the mushrooms and cut them into pieces. Place them in a baking dish.
- Place the roast on top of the onions and mushrooms, season with salt and pepper, drizzle with olive oil and rub into the meat.
- Place in the oven and bake for 10 minutes without basting.
- After 10 minutes, pour water over the meat. Cover and reduce the temperature to 200 °C. Bake for about 30-35 minutes.
- Then uncover and let it cook for another 10-15 minutes, adding water if necessary.
- Remove the finished roast from the baking dish and let it rest. Add a little beef broth to the roast. You can thicken it with dark roux and let it bubble and cook in the oven for at least 15 minutes.
- Cut the meat into slices and serve with the gravy from the roast and mashed potatoes or boiled potatoes.
