Roast pork with mushroom mashed potatoes
- 500 g chestnut mushrooms
- 1 whole loin of pork on the bone, with the skin on
- 2 garlic bulbs
- 2 onions
- pork seasoning
- 200 ml vegetable stock
- 1 kg potatoes
- 1 additional onion for the mashed potato
- celery stalks and leaves
- oil, salt and pepper
Cube the potatoes and cook in salted water.
Clean the loin of pork, rub with the seasoning, salt and oil, and place in an ovenproof dish. Arrange the onion, garlic and chopped celery around the meat, pour over the stock, cover and roast, allowing one hour of cooking time for every kg of meat. At the end of the cooking time, remove the lid and allow the outside of the meat to crisp.
Quarter the mushrooms, season with salt and pepper, then sauté and set to one side. Fry the diced onion in a pan, add the mashed potatoes, stir well, and fry until golden. Add the mushrooms and sprinkle with chopped fresh celery leaves.
Allow the pork to rest (10–15 minutes) then cut into slices 3 cm thick and serve with the onion and mushroom potatoes.