How to make
Finely chop the garlic and rosemary sprigs with a sharp knife.
Cut the pork tenderloin into strips. Season it with salt, ground black pepper and minced rosemary and garlic.
Boil the carrots in salted water. Cut the mushrooms into slices and stew them for 5-6 minutes in the butter with a pinch of salt.
Dice the cooked carrots. Sprinkle some of the carrots and mushrooms (not all) over the pork tenderloin and roll it up. Tie the meat well with kitchen twine.
In a pot, heat olive oil with a sprig of rosemary and 1-2 cloves of garlic. Add the meat and fry it, until it aquires a golden color on all sides. This will seal it in the juices and keep the meat juicy.
Pour the wine and wait for the alcohol to evaporate.
Transfer the roll into a deep baking pan. Add the remaining mushrooms and carrots. Pour the sauce in which you fried the meat. Pour the warm vegetable broth.
Put the tray in a 370°F (190°C) oven and roast the pork roll for about an hour. For every 1 kg of meat, one hour of roasting is required. From time to time, open the oven and pour the sauce over it.
Take out the roasted savory roll.
Briefly fry a tablespoon of flour in a pot. Pour the sauce from roasting the festive pork roll and thicken it.
Remove the twine and cut the roll into thick pieces. Place them on a suitable plate and pour them with the sauce and the mushrooms.
Serve with a salad of your choice!
Enjoy!
