Pork Roulades with Mushrooms and Pear

Cut the pork neck into elongated slices about 1 cm thick. Pound each piece with a mallet to make the meat thinner and more tender. Salt and pepper both sides.

Cut the onion into half-rings, slice the mushrooms, cut the pear into small pieces. Cut the cheese into thin strips.

Heat the butter in a pan. Fry the onion until transparent, then add the mushrooms. Stew for 10 minutes over medium heat. Cool the filling and mix with pear pieces.

Place some mushroom filling and a strip of cheese on each piece of meat. Roll the meat into a roulade and tie it with kitchen twine or secure it with toothpicks.

Place the rolls on a baking sheet greased with vegetable oil. Bake in a preheated 180°C oven for 15 minutes.

Remove the rolls from the oven, pour red wine over each one. Return to the oven and cook until the meat is fully done, approximately 20–25 minutes.