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Le Chaudron recipe
Rôti de porc Orloff
Pork roast Orloff (stuffed with ham and cheese)
⏱ 75 minServes 6Medium540 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1pork roast (1.2 kg / 2⅔ lb)
6 slicescooked ham
6 slicesraclette cheese
200 g (7 oz)mushrooms, sliced
2shallots, chopped
200 ml (¾ cup)heavy cream
- 1 pork roast (1.2 kg / 2⅔ lb)
- 6 slices cooked ham
- 6 slices raclette cheese
- 200 g (7 oz) mushrooms, sliced
- 2 shallots, chopped
- 200 ml (¾ cup) heavy cream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the shallots and mushrooms for 6 minutes until they release their liquid.
- Slice the roast at even intervals without cutting all the way through.
- Tuck a slice of ham, a slice of cheese and some mushrooms into each cut.
- Tie the roast back together and place in a baking dish with a little cream.
- Roast at 180°C (350°F) for 50 minutes, basting often.
- Rest 5 minutes, slice between the strings and serve with the creamy sauce.
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