Mushroom-Stuffed Ibérico Pork Roast – Herd & Grace

Ingredients

• 1 Ibérico Pork Rack (butterflied)
• 2 cups mushrooms (finely chopped; cremini, shiitake, or a mix)
• 2 shallots (finely chopped)
• 2 cloves garlic (minced)
• 1 tbsp fresh thyme (chopped)
• 2 tbsp fresh parsley (chopped)
• ¼ cup dry white wine
• Salt and pepper, to taste
• 1 cup Brussels sprouts (thinly sliced or shredded)
• Butcher’s twine, for tying
• Olive oil or neutral oil (for searing)
• Ibérico Paleta
• 1 shallot (finely chopped)
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme
• ½ cup red wine
• ¼ cup veal glace
• Creamy polenta
• Asparagus (blanched or roasted)
• Mustard seed chutney
• Crispy Ibérico paleta (from sauce prep)
• Veal pan jus sauce (above)