Roast Pork Orloff

 

6 servings

• 1 pork roast of approximately 1 kg
• 60 ml whole-grain mustard
• 10 slices aged gouda
• 10 slices of prosciutto
• Salt and pepper
• 4 sage leaves, chopped
• 60 ml cream 35%
• 125 ml white wine

1. Untie the roast and cut it into 1 cm (½ inch) slices without cutting all the way to the bottom; the slices must remain attached together.
2. Brush the inside of the slices with grainy mustard, then place a slice of cheese and a slice of prosciutto between each section.
3. Tie the roast lengthwise to compress the slices and their filling as much as possible, season.
4. Oil a baking dish and place the roast in it; in a small bowl, combine the sage, cream and white wine and pour the mixture over the roast.
5. Place in the oven at 400F (200C) for 45 minutes; baste the roast with its juices every 15 minutes.
6. Slice and serve with the accompaniment of your choice.

BON APPÉTIT