This Ukrainian-inspired pork roast is sure to impress on anyone’s holiday table.
- 1 large whole pork top loin roast
- 2 tablespoons butter, plus
- 3 small onions, cut into ¼-inch pieces
- 1 pound mushrooms diced into small cubes
- Black pepper
- 2 cups shredded Colby-Monterey Jack cheese
- For topping:
- 2 tablespoons Ajeeka or other jarred pepper sauce
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
Roast must be butterflied or roll cut into a ½-inch thick, flat piece of meat. Ask your butcher to prep for you, or search the Internet for instructions. We like this video, which covers both methods: www.youtube.com/watch?v=Fz391Urnk30&noredirect=1. Beat the cut meat with a meat hammer to thin the thick areas (for consistent overall thickness) and to make the loin larger.
Sauteé onions and mushrooms together in 2 tablespoons butter. Cook until onions are translucent and mushrooms begin to give up their liquid. Salt to taste.
Sprinkle salt, pepper and paprika on both sides of meat. The fatty side will be the exterior. Massage butter into the side that will be the inner portion of the roll. Spread the mushroom and onion mixture over the roll’s inner portion and firmly press to create a flat, even layer. Spread Monterey Jack evenly over the mushroom-onion mixture. Roll the meat, tucking in the ends with each turn. After the loin is rolled with the stuffing, finish forming the shape with your hands. Place seamed end on the bottom in covered roasting pan.
Stir topping ingredients together and spread over roulade. Bake in covered dish or pan at 375 degrees for 1 hour 35 minutes or until meat temperature reaches 145 degrees.