Cheese Roaster with Cream Sauce
3 servings
50 minutes
Cheese roaster with creamy sauce is an exquisite dish of British cuisine that combines tender pork tenderloin, aromatic spinach, and gooey cheddar cheese. The history of this recipe traces back to traditional European techniques for preparing meat rolls that preserved juiciness and flavor richness. The golden-crusted roll baked in the oven acquires a special softness, while the creamy mushroom sauce adds a velvety texture and rich taste to the dish. A garnish of fresh salad leaves and sun-dried tomatoes complements the dish's sophistication, making it an ideal choice for a festive dinner or a cozy family evening. This cheese roaster can captivate gourmets with its refinement and harmony of flavors.
1
Chop the spinach randomly. Grate the cheese. Squeeze the garlic. Mix all ingredients, add salt and pepper. Stir thoroughly.
- Fresh spinach leaves: 1 bunch
- Cheddar cheese: 100 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Cut the fillet lengthwise, place it in a bag and pound it to make a flat pancake. Season with salt and pepper on both sides.
- Pork tenderloin: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Place a mixture of spinach and cheese on top, spread it evenly over the entire surface of the pancake, and roll it up. Tie the rolled-up roll with a string to prevent it from opening during cooking.
- Fresh spinach leaves: 1 bunch
- Cheddar cheese: 100 g
4
Fry on half the butter for 3-4 minutes on each side.
- Butter: 100 g
5
Grease the baking tray with sunflower oil, place the fried fillet on it, and send it to the oven at 200 degrees for 20 minutes.
6
Prepare the sauce. Cut the mushrooms into small cubes and sauté them in the remaining butter until the mushroom juice evaporates. Then add salt, a spoonful of flour, and mix. Pour in the cream and stir over low heat until thickened. Do not boil!
- Button mushrooms: 250 g
- Butter: 100 g
- Salt: to taste
- Wheat flour: 1 tablespoon
- Single cream 10% fat: 200 ml
7
Remove the string from the finished roll, cut it into pieces, and drizzle with sauce. Use salad leaves (e.g., lettuce) and sun-dried tomatoes as a garnish.
