Ingredients

• Pork loin, boneless 700 g
• White mushrooms (champignons), chopped 300 g
• Onions, finely chopped 2 medium (250 g)
• Garlic, minced 2 cloves (8 g)
• Sunflower oil 3 tbsp
• All-purpose flour, for dusting 2 tbsp (16 g)
• Sour cream (20% fat) 250 g
• Water 150 ml
• Salt 2 level tsp (10 g)
• Black pepper, ground 0.5 tsp
• Fresh dill, chopped, to serve 10 g

Instructions

1. 1

   Fry the onion in 2 tbsp of the oil over medium heat for 5 minutes, add the mushrooms and cook for 15 minutes until their liquid evaporates; stir in the garlic, 3 g of salt and a pinch of pepper and let it cool.

2. 2

   Cut the pork across the grain into 8 slices about 1.5 cm thick, cover with plastic wrap and pound them to 4-5 mm.

3. 3

   Season the slices with the remaining salt and pepper, spread an eighth of the mushroom filling (about 3 tbsp) on each and roll them up tightly, securing with toothpicks or kitchen twine.

4. 4

   Dust the rolls with the flour and brown them on all sides in the remaining oil in a deep pan or casserole, about 6-8 minutes.

5. 5

   Whisk the sour cream with the water, pour it over the rolls, cover and braise over low heat for 40 minutes, turning once.

6. 6

   Uncover for the last 5-10 minutes if the sauce is thin, until it coats a spoon.

7. 7

   Remove the toothpicks or twine and serve 2 rolls per person with the sauce, sprinkled with dill, alongside mashed potatoes or buckwheat.