Mushroom roulade with potato croquettes
Finely chop the garlic and 2 sprigs of parsley. Wipe the mushrooms clean. Finely grind the mushrooms in a food processor or in batches in a chopper.
- 1 Aviko Potato Croquettes (750 g)
- 2 cloves of garlic
- 3 sprigs of flat-leaf parsley
- 250 g chestnut mushrooms
- 6 tablespoons olive oil
- 25 g breadcrumbs
- 1 piece of pork tenderloin of 1 kg
- 800 g broccoli
- 175 g cranberries (frozen or fresh)
- 2 tablespoons liquid honey
- 0.5 tsp ground cinnamon
- 80 g slices of pancetta
- food processor or hand blender with chopper attachment
- kitchen twine
- baking sheet lined with baking paper
- Finely chop the garlic and 2 sprigs of parsley. Wipe the mushrooms clean. Finely grind the mushrooms in a food processor or in batches in a chopper.
- Heat 1 tablespoon of olive oil in a frying pan. Sauté the garlic with the finely chopped parsley for 1 minute. Add the mushrooms and cook for 5 minutes until as much liquid as possible has evaporated.
- Remove the pan from the heat. Stir the breadcrumbs into the mushroom mixture. Season the minced mushroom mixture with salt and pepper and let cool.
- Deep horizontal cuts into the pork tenderloin and open the piece of meat like a book. Spread the minced mushrooms over the meat in a roll. Roll the meat up around the filling and tie the roulade with kitchen twine. Sprinkle the meat all around with salt and pepper.
- Preheat the oven to 220 ºC. Heat 2 tablespoons of olive oil in a frying pan. Brown the roulade on all sides and place it in a suitable oven dish.
- Slide the roulade into the oven and bake for 45 minutes until browned and just cooked.
- Meanwhile, divide the broccoli into florets and cut the stem into 1 cm slices. Place the broccoli on the baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper to taste. Add the potato croquettes.
- After 25 minutes, slide the broccoli and potato croquettes into the oven with the roulade and bake them together for another 20 minutes until golden brown and cooked through.
- Meanwhile, for the cranberry compote, heat the (frozen) cranberries with 50 ml of water for about 8 minutes, until the berries burst open. Press them down slightly so that the delicious juices are released.
- Add the honey and cinnamon and heat the cranberry compote for another 3 minutes. Add extra honey to taste.
- Heat the last tablespoon of olive oil in a frying pan. Fry the pancetta slices until crispy, about 5 minutes. Break the pancetta into pieces.
- Place the mushroom roulade on a platter. Spoon some cranberry compote onto it and garnish with the last sprig of parsley. Arrange the broccoli and the potato croquettes with the pancetta around the roulade. Serve with the remaining cranberry compote.
-
Heat 1 tablespoon of olive oil in a frying pan. Sauté the garlic with the finely chopped parsley for 1 minute. Add the mushrooms and cook for 5 minutes, until as much liquid as possible has evaporated.
-
Remove the pan from the heat. Stir the breadcrumbs into the mushroom mixture. Season the minced mushroom mixture with salt and pepper and let cool.
-
Deep horizontal cuts into the pork tenderloin and open the piece of meat like a book. Spread the minced mushrooms over the meat in a roll. Roll the meat up around the filling and tie the roulade with kitchen twine. Sprinkle the meat all around with salt and pepper.
-
Preheat the oven to 220 ºC. Heat 2 tablespoons of olive oil in a frying pan. Brown the roulade on all sides and place it in a suitable oven dish.
-
Slide the roulade into the oven and bake for 45 minutes until browned and just cooked.
-
Meanwhile, divide the broccoli into florets and cut the stem into 1 cm slices. Place the broccoli on the baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper to taste. Add the potato croquettes.
-
After 25 minutes, slide the broccoli and potato croquettes into the oven with the roulade and bake them together for another 20 minutes until golden brown and cooked through.
-
Meanwhile, for the cranberry compote, heat the (frozen) cranberries with 50 ml of water for about 8 minutes, until the berries burst open. Press them down slightly so that the delicious juices are released.
-
Add the honey and cinnamon and heat the cranberry compote for another 3 minutes. Add extra honey to taste.
-
Heat the last tablespoon of olive oil in a frying pan. Fry the pancetta slices until crispy, about 5 minutes. Break the pancetta into pieces.
-
Place the mushroom roulade on a platter. Spoon some cranberry compote onto it and garnish with the last sprig of parsley. Arrange the broccoli and the potato croquettes with the pancetta around the roulade. Serve with the remaining cranberry compote.
