Roast pork with mushrooms

Ingredients for 4 servings:

• 800 g roast pork without rind
• 15 g porcini mushrooms, dried
• 1 sprig(s) of rosemary, fresh, approx. 10 cm long or 20 rosemary needles
• 4 sage leaves
• 1 pinch(s) thyme
• 1 pinch of marjoram
• 2 garlic cloves
• 6 tbsp extra virgin olive oil, cold squeezed
• 100 ml red wine
• 100 ml cream
• Salt
• pepper, black

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Mushroom roast. This roast is often served at Christmas in Tuscany.

Soak the porcini mushrooms in 100 ml of water in a cup. Add 3 tablespoons of olive oil to a bowl large enough to hold the meat. Finely chop the sage leaves and mix with the rosemary, thyme, marjoram, and oil. Add the roast and marinate for 1/2 hour, turning the meat occasionally. Heat 3 tablespoons of olive oil in a saucepan over medium heat and brown the garlic cloves and the roast pork on all sides with the marinade. Deglaze with red wine. Finely chop the mushrooms and add the soaking water. Season with salt and pepper and simmer, covered, for about 1.5 hours at a low heat, depending on the quality of the meat. Add a little water if necessary. Remove the meat, cut into thin slices, and arrange on a platter. Stir the cream into the sauce, bring to a boil briefly, and then pour the sauce over the meat. Serve with patate sabbiose, or oven-baked potatoes mixed with breadcrumbs and seasoned with garlic, sage, and rosemary.