Roladki Wieprzowe z Pieczarkami (Pork Rolls with Mushroom Filling)

• 600 g Pork loin roast boneless
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Dijon mustard
• 1 large Yellow onion
• 300 g Button mushrooms
• 2 tbsp Rapeseed oil
• 2 tbsp Plain flour
• 500 ml Vegetable stock
• 120 ml Double cream

1. Cut the pork into 8 thin slices, then gently bash each slice between two sheets of baking paper until evenly thin. Season both sides with most of the fine sea salt and black pepper, reserving a pinch of each for the sauce. Spread a thin layer of dijon mustard over one side of each slice.
2. Finely chop the yellow onion and slice the button mushrooms. Heat 1 tbsp rapeseed oil in a frying pan over a medium-high heat, then cook the onion for 4 to 5 minutes until softened. Add the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and the pan looks fairly dry; season lightly.
3. Spoon the mushroom mixture along one short end of each pork slice, then roll up tightly. If any filling falls out, tuck it back in as you roll. Dust the rolls all over with the plain flour, shaking off any excess.
4. Heat the remaining 1 tbsp rapeseed oil in a dutch oven over a medium-high heat. Brown the pork rolls for 6 to 8 minutes, turning to colour all sides. Transfer the rolls to a plate.
5. Pour in the vegetable stock and whisk well, scraping up any browned bits from the base. Return the pork rolls to the pot in a single layer, bring to a gentle simmer, then cover. Braise on a low heat for 35 minutes, turning the rolls once halfway, until the pork is tender.
6. Lift the rolls out to a warm plate and keep covered. Bring the braising liquid to a gentle simmer and cook for 3 to 5 minutes to reduce slightly. Stir in the double cream and simmer gently for 2 to 3 minutes until lightly thickened; taste and adjust with the reserved salt and pepper.
7. Return the pork rolls to the sauce just to warm through for 1 to 2 minutes. Spoon the sauce over the top and serve hot. Serve with potatoes or dumplings, if you like.

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