Ingredients
4 lb. pork loin
Salt
Freshly ground black pepper
3 truffles
2 oz. dried cepes (porcinis)
1 clove garlic, thinly sliced
3/4 pint hot meat stock
water
1/4 pint white wine
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Ask your butcher to bone the loin and remove the rind, but keep both bones and the rind for the cooking. If you are using dried cepes, cover them with warm water and leave to soak for 30 minutes or until they are soft. Drain, reserving the liquid. Lay the meat on a board and season well with salt and pepper. Cut the truffles or cepes into little pieces and lay at intervals along the meat interspersed with slivers of garlic. Roll the meat up and tie it with string into a long bolster shape. Place it in a roasting pan surrounded by the bones and the rind cut into strips. Roast at 325F for 30 minutes. Pour in the hot stock or water, the wine, and the liquid from the cepes. Cover and cook for 2 to 2-1/2 hours. Remove the pork and keep hot. Strain the juices and reduce, then season to taste. Serve with the sliced pork.