5 Tbsp of cooking oil
4 lb boneless roast of pork, tied
3 Tbsp of butter, 2 Tbsp cooking oil
3 medium onions, peeled
2 carrots, sliced
1/2 cup of brown stock
3 large cloves of garlic unpeeled
bouquet garni, salt

• In a heavy oven proof heat the oil.
• Brown the pork on all sides for about 15 minutes.
• Preheat oven 375°F.
• Remove the pork, discard the oil.
• Clean the pot and melt the butter and oil in it.
• Stir in the onions and carrots and brown them slightly.
• Return the pork to the pot, add the stock, garlic and bouquet garni and bring to a simmer.
• Add 1/4 tsp of salt, cover with a piece of wax paper and the lid.
• Set into the lower third of the oven.
• After 1/2 hour turn and baste the meat.
• Sprinkle with 1/4 tsp of salt and reduce the heat to 350°F.
• Continue cooking, and basting every 1/2 hour, for 2-1/2 hours.

 Sylvestre filling

3 Tbsp of butter, 1 Tbsp of oil
4 Tbsp of shallots, minced
1-1/2 lb of mushrooms, minced and squeezed dry
1 cup of cream
salt and pepper

• Sauté the shallots in the oil and butter for 2 minutes.
• Then, add the mushrooms and cook, stirring constantly until dry.
• Season lightly with salt and pepper.
• Add the cream and reduce until the cream become a thick golden mixture, not runny.
• Season well and set aside.

Sauce Mornay

3-1/2 cups milk
5 Tbsp of butter
8 Tbsp of flour
1/2 cup of swiss cheese, grated
salt, black pepper, nutmeg
1/2 cup of cream (optional)

• Make a bechamel sauce.
• Cool slightly and add the cheese.
• Mix 1 1/2 cups of the sauce bit by bit to the mushrooms.
• This sylvestre filling should be thick.

Final assembly

All this can be done a day or two in advance.

3/4 lb of prosciutto ham cut into pieces the size of the thickness of the roast
1/2 cup of brown stock
1/4 cup of swiss cheese, grated

• Reserve 1 cup of the Mornay sauce for final cooking
• When the pork is done, remove from the pot, cut the string.
• Reserve the juices in a degreasing cup after straining to remove the vegetables and herbs.
• Carve the pork in 1/3 inch thick slices (keep the shape of the roast).
• In an oven proof platter start alternating each slice with the ham and about 2 Tbsp of filling per slice.
• Use the Mornay sauce to “glue” the slices of ham to the pork.
• Neatly fill in the gaps in the reconstituted roast with the remaining mushroom filling.
• Remove the fat from the reserved juice, add the stock and deglaze the bottom of the pan by bringing the liquid to a boil.

• Preheat oven to 350°F
• Baste the pork with the cooking liquid.
• Cover the dish with aluminum foil and reheat in the preheated oven
• Warm up the remaining 1 Cup of Mornay sauce.
• Coat the pork with it and sprinkle with the cheese.
• Turn the oven up to 375°F.
• Set in the upper level of the oven until the top is lightly browned.
• If the pork has to wait, leave it in the oven with the heat turned off.
• If you have some left over reheat the same way but with some additional Mornay sauce.