Ingredients:

• 1.5 lb of boneless pork loin
• 1 lb of field mushrooms
• 2 big onions
• 2 eggs
• 1 – 1.5 cup shredded mozzarella cheese
• 1 cup of heavy cream
• Salt to taste
• Ground black pepper to taste
• Sunflower or olive oil

How to prepare, step-by-step:

1. Prepare ingredients: pork loin is the best for this recipe, you can take piece of any thickness – meat tenderizer makes miracles with pork meat piece size :); boil eggs on hard and cool them down till room temperature. You will also need thin cotton thread or toothpicks (I did use them this time, but thread is sometimes easier to handle):

   

2. Start off by cooking mushroom and onions stuffing. For that warm up skillet with 2-3 table spoons of oil over moderate heat. Peel onions and slice them into quarter of circles, move to warmed up skillet and fry until they softened and and gain yellow color (about 10 mins); don’t forget to stir form time to time:

   

3. Rinse and clean field mushrooms (I usually remove skin from the cap and scrub stem a bit with a knife, then rinse them with cold water); then dice cleaned mushrooms:

   

4. Once onions are ready, add diced mushrooms to the skillet; fry onions and mushrooms together for 10-15 mins more, stir from time to time; mushrooms will reduce in size and produce some juice. When mushroom juice is gone, remove skillet from the burner:

   

5. Pour mushrooms to the bowl; peel hard boiled eggs, chop them and add to the bowl:

   

6. Add shredded cheese:

   

7. Mix everything good, season with salt and ground pepper to taste:

   

8. Mushroom stuffing is ready! Now it is time for pork rolls. Slice pork into pieces about 1/3 inch thick. If size of pork loin seems too small for you to roll up rolls you can double it by making 2 slices into on: just cut first piece not whole way through. I’ve tried to show pieces sliced this way on the picture below (even though I ended up separating them later on – pork meat is pretty easy to beat into bigger pieces with tenderizer):

   

9. Take a spice of pork, salt it from both sides and beat it up with meat tenderizer so it gets very thin and gain size big enough to roll it up with stuffing:

   

   Arrange about 2 table spoons of stuffing on once side of the pork slice:

   

   Fold it:

   

   And form a roll:

   

10. Secure with toothpicks or thin cotton thread:

    

11. Repeat for the rest of meat and stuffing:

    

12. Warm up big skillet with oil over moderate heat. Fry each pork roll from each side starting from the side with seam until cooked through (once seam size is fried up it is safe to remove toothpicks, roll will not unfold anymore; if you are using cotton thread you can remove it later):

    

13. Move ready rolls from skillet to baking pan using spatula (remove cotton threads if you are using them after rolls are cooled down a bit):

    

14. Once all rolls are ready you will get something like this (20-22 rolls in average):

    

15. Pour about 1.5 cup of water to the pan:

    

16. Pour heavy cream (or sour cream mixed with water) over pork rolls:

    

17. Season with ground black pepper and salt. Put to the warmed up oven:

    

18. Bake at 360F for about 30 mins:

    

19. Serve warm as main course for dinner with your choice of side dish: