Gourmet Camping Recipe: Pork and Wild Mushroom Roulade

Sep 25, 2012 by     1 Comment     Posted under: Camping, Camping Recipes, Main Course Recipes, Recipes
Pork and Wild Mushroom Camping Roulade

Pork and Wild Mushroom Camping Roulade

Oh what fun I had pushing the bounds of campfire cooking last weekend with this delicious creation of pork loin, pancetta, fontina cheese, spinach, and wild mushrooms. I’ve made this before in my kitchen, but it wasn’t nearly as fun to make there, nor did it seem to taste quite as good as when out in the forest with friends. I highly recommend giving this recipe a try on your next camping outing. You will forever be known as the camp chef king by your friends if you do!

Of course, the entire experience will be better if you actually find the mushrooms yourself on your camping expedition. There’s nothing quite like picking your own edible wild gourmet mushrooms and then turning them into a culinary masterpiece out in the woods. So learn your mushrooms, and don’t be afraid of using them. Sometimes they just might be kind to you and grow right in your campsite. For some of my favorites, read my Wild Mushrooms Focus Ingredients section.

Ingredients for Making an Amazing Pork Loin While Camping

  • 2.5 to 3 pound pork loin
  • 3 ounces sliced pancetta
  • 1 cup grated fontina cheese
  • 2-3 cups baby spinach
  • 2 1/2 cups diced lobster mushrooms, or any other available firm wild mushroom
  • 2 cups diced red onion
  • 7 gloves of garlic, chopped
  • 1 tablespoon fresh chopped thyme
  • Kosher salt and cracked black pepper to taste
  • tablespoon each of Olive oil and butter
  • Beurre manié, made with 2 tablespoons butter and 2 tablespoons flour
  • roughly 3 cups water

Camp Cooking Equipment Needed to Make Pork Roulade Outdoors

Cooking outdoors is ridiculously fun, as long as you have the proper equipment and a little patience and know how. Here’s what you’ll need for this gourmet camping recipe:

  • 12 quart Dutch Oven with lid lifter
  • cutting board
  • chef’s knife or other good slicing/chopping knife
  • 35 briquettes, lifter fluid, paper, and chimney starter
  • Small shovel for moving hot briquettes
  • Firewood
  • Campfire ring or other safe place to burn briquettes
  • Barbeque tongs or 2 large serving spoons or spatulas (for lifting cooked remoulade out of the Dutch oven)
  • towels for washing and drying equipment and hands
  • Mixing Bowls
  • Butcher’s twine and/or toothpicks

How to Make Pork and Wild Mushroom Roulade While Camping

Gather all of your equipment and ingredients before starting. Begin by lighting a fire in your campfire ring, and allow it to burn while prepping all of your ingredients, shifting the wood occasionally to get a nice bed of coals going. It may be easier if you delegate fire duty to someone else while you do the prep work.

Prepare the onions, garlic, lobster mushrooms, and thyme and set aside.

Gourmet Lobster Mushroom

Gourmet Lobster Mushroom

Dice Lobster Mushrooms

Dice Lobster Mushrooms

Prepped Onions, Garlic, and Thyme Outdoors

Prepped Onions, Garlic, and Thyme Outdoors

Place briquettes in your chimney starter, place in a corner of the campfire ring, and light with paper and lighter fluid. Allow to get red hot while continuing with the cooking.

Place Dutch Over on a campfire grate over the campfire, moving burning wood around in the fire pit so that mostly only coals remain directly under the Dutch Oven. Move wood back under the Dutch Oven as needed to regulate temperate while sauteing.

Place the olive oil and butter in the hot dutch oven, then add the prepared mushrooms and onions.

Saute Mushrooms and Onions over Campfire

Saute Mushrooms and Onions over Campfire

Season them with salt and pepper and saute until the mushrooms are soft and the onions are transparent. Then add the prepared garlic and thyme, and cook until the garlic is fully aromatic, about 2-3 minutes. DO NOT allow the garlic to brown or burn.

Add Garlic and Thyme and Continue Sauting Mushrooms and Onions Over Campfire

Add Garlic and Thyme and Continue Sauting Mushrooms and Onions Over Campfire

Remove Dutch oven from heat and set aside.

Now prepare your pork loin by butterflying it into a long flat piece of meat. Do this by running your knife into the meat, about a 1/4 inch to a 1/2 inch thick from the outside, and slowly roll the meat away from the knife, cutting as you roll.

Butterfly Pork Loin

Butterfly Pork Loin

Butterfly Pork Loin Completed

Butterfly Pork Loin Completed

Season the inside of the butterflied pork loin with salt and pepper, then layer on the spinach, fontina cheese, sauteed mushroom mixture, and pancetta.

Season Pork Loin with Salt and Pepper

Season Pork Loin with Salt and Pepper

Layer Spinach on Pork Loin

Layer Spinach on Pork Loin

Layer Cheese and Mushrooms on Pork Loin

Layer Cheese and Mushrooms on Pork Loin

Layer Pancetta on Pork Loin

Layer Pancetta on Pork Loin

Roll the layered pork up as tightly as you can,with the short side rolling up the length of the pork loin. Secure it with butcher’s twine and/or toothpicks (butcher’s twin is the best, but if you’re like me and forget it, toothpicks work just fine. Alternately, non-minted dental floss will work as well). Season the outsides with salt and pepper, then place in the Dutch oven.

Secure Camping Roulade with Twine or Toothpicks and Move to Dutch Oven

Secure Camping Roulade with Twine or Toothpicks and Move to Dutch Oven

Place Pork Roulade in Dutch Oven

Place Pork Roulade in Dutch Oven

Pork Roulade in Dutch Oven

Pork Roulade in Dutch Oven

Empty the hot briquettes from the chimney starter into the campfire ring, moving any remaining burning wood to the other end of the fire ring. Separate the briquettes into two spaced apart piles, one with 10 briquettes, and the other with 25 briquettes.

Place the lid on the Dutch oven, then place the Dutch oven on the 10 briquette pile, shifting to level it. Then shovel the other pile of 25 briquettes onto the lid. This should maintain a temperate of about 350° inside the Dutch oven.

Bake Roulade in Dutch Oven

Bake Roulade in Dutch Oven

Bake the roulade for 45 minutes, turning the Dutch oven every 15 minutes. When turning, move the dutch oven a 1/4 turn in one direction, and the lid a 1/4 turn in the other direction. Check your base coals each time you do this and adjust the pile if needed.

After 45 minutes, lift the Dutch oven from the campfire ring, set on the ground, then carefully remove the lid so as not to get any briquette ash inside the Dutch oven. Move Dutch oven to table/prep area, and lift roulade out with tongs/spoons and place on cutting board. Allow the roulade to rest while you make a pan dripping gravy.

Pork Roulade Baked in a Dutch Oven

Pork Roulade Baked in a Dutch Oven

 

How to Make a Pan Dripping Gravy Over a Campfire

Move any remaining hot briquettes and burning firewood/coals under the campfire grate, adding additional wood if needed to get an adequate heat to cook on.

Place the Dutch oven on the grate, add water, and bring to a boil, stirring well to get all the good browned bits up. Add the Beurre manié a little at a time, stirring thoroughly to incorporate, until gravy is thickened to your liking, adding more or less water as needed. Season with additional black pepper if desired. The gravy will likely be fairly salty from the pork and cheese drippings. Adjust with additional water if needed.

Make Pan Dripping Gravy in Dutch Oven

Make Pan Dripping Gravy in Dutch Oven

 

Optional Side Dishes for Camping Pork and Wild Mushroom Roulade

Do whatever you’d like for sides, but I recommend mashed potatoes and buttered summer squash, as both are easy to do over the campfire or on a propane stove.

If you have a second Dutch oven, make the squash in that. Simply add sliced summer squash, butter to your liking, and salt and pepper to the Dutch oven, and then cover and place over the campfire. The squash will saute and steam inside the Dutch oven, creating a perfectly delicious side. Of course, you’ll need to check it now and then to make sure nothing is burning, stirring the squash as you do.

Pork Roulade Dutch Oven Side Dishes

Pork Roulade Dutch Oven Side Dishes

 

Serving and Eating Pork and Wild Mushroom Roulade in the Great Outdoors

Mmmm…. now for the best part. Eating this sucker!

Slice the roulade into 1-inch thick pieces. Place a slice onto a bed of mashed potatoes, rice, bread, or whatever you’d like on your sturdy camp plate. Drizzle some of the pan dripping gravy over the roulade slice, accompany with sauteed summer squash, or other side dish, and you are done. Dig in, it’s a gourmet camping feast that is hard to beat!

Pork and Wild Mushroom Camping Roulade with Side Dishes

Pork and Wild Mushroom Camping Roulade with Side Dishes

Recipe by Jothan Yeager, September 2012

 

The Bald Gourmet picks up his camp cooking game with Pork and Wild Mushroom Roulade in the forests of Washington State.

 

Gourmet Camping Recipe: Pork and Wild Mushroom Roulade
 
Oh what fun you’ll have pushing the bounds of campfire cooking with this delicious creation of pork loin, pancetta, fontina cheese, spinach, and wild mushrooms. I highly recommend giving this recipe a try on your next camping outing. You will forever be known as the camp chef king by your friends if you do!
Author:
Recipe type: Main Course
Cuisine: Camping
Servings: 4-6

Ingredients
  • 2.5 to 3 pound pork loin
  • 3 ounces sliced pancetta
  • 1 cup grated fontina cheese
  • 2-3 cups baby spinach
  • 2½ cups diced lobster mushrooms, or any other available firm wild mushroom
  • 2 cups diced red onion
  • 7 gloves of garlic, chopped
  • 1 tablespoon fresh chopped thyme
  • Kosher salt and cracked black pepper to taste
  • tablespoon each of Olive oil and butter
  • Beurre manié (2 tablespoons butter and 2 tablespoons flour mixed into a paste)
  • roughly 3 cups water

Instructions
  1. Gather all of your equipment and ingredients before starting. Begin by lighting a fire in your campfire ring, and allow it to burn while prepping all of your ingredients, shifting the wood occasionally to get a nice bed of coals going. It may be easier if you delegate fire duty to someone else while you do the prep work.
  2. Prepare the onions, garlic, lobster mushrooms, and thyme and set aside.
  3. Place briquettes in your chimney starter, place in a corner of the campfire ring, and light with paper and lighter fluid. Allow to get red hot while continuing with the cooking.
  4. Place Dutch Over on a campfire grate over the campfire, moving burning wood around in the fire pit so that mostly only coals remain directly under the Dutch Oven. Move wood back under the Dutch Oven as needed to regulate temperate while sauteing.
  5. Place the olive oil and butter in the hot dutch oven, then add the prepared mushrooms and onions.
  6. Season with salt and pepper and saute until the mushrooms are soft and the onions are transparent.
  7. Add the prepared garlic and thyme, and cook until the garlic is fully aromatic, about 2-3 minutes. DO NOT allow the garlic to brown or burn.
  8. Remove Dutch oven from heat and set aside.
  9. Now prepare your pork loin by butterflying it into a long flat piece of meat. Do this by running your knife into the meat, about a ¼ inch to a ½ inch thick from the outside, and slowly roll the meat away from the knife, cutting as you roll.
  10. Season the inside of the butterflied pork loin with salt and pepper, then layer on the spinach, fontina cheese, sauteed mushroom mixture, and pancetta.
  11. Roll the layered pork up as tightly as you can,with the short side rolling up the length of the pork loin. Secure it with butcher’s twine and/or toothpicks (butcher’s twin is the best, but if you’re like me and forget it, toothpicks work just fine. Alternately, non-minted dental floss will work as well). Season the outsides with salt and pepper, then place in the Dutch oven.
  12. Empty the hot briquettes from the chimney starter into the campfire ring, moving any remaining burning wood to the other end of the fire ring.
  13. Separate the briquettes into two spaced apart piles, one with 10 briquettes, and the other with 25 briquettes.
  14. Place the lid on the Dutch oven, then place the Dutch oven on the 10 briquette pile, shifting to level it. Then shovel the other pile of 25 briquettes onto the lid. This should maintain a temperate of about 350° inside the Dutch oven.
  15. Bake the roulade for 45 minutes, turning the Dutch oven every 15 minutes. When turning, move the dutch oven a ¼ turn in one direction, and the lid a ¼ turn in the other direction. Check your base coals each time you do this and adjust the pile if needed.
  16. After 45 minutes, lift the Dutch oven from the campfire ring, set on the ground, then carefully remove the lid so as not to get any briquette ash inside the Dutch oven. Move Dutch oven to table/prep area, and lift roulade out with tongs/spoons and place on cutting board.
  17. Allow the roulade to rest while you make a pan dripping gravy.
  18. To make pan dripping gravy, move any remaining hot briquettes and burning firewood/coals under the campfire grate, adding additional wood if needed to get an adequate heat to cook on.
  19. Place the Dutch oven on the grate, add water, and bring to a boil, stirring well to get all the good browned bits up.
  20. Add the Beurre manié a little at a time, stirring thoroughly to incorporate, until gravy is thickened to your liking, adding more or less water as needed. Season with additional black pepper if desired. The gravy will likely be fairly salty from the pork and cheese drippings. Adjust with additional water if needed.
  21. Mmmm…. now for the best part. Eating this sucker! Slice the roulade into 1-inch thick pieces. Place a slice onto a bed of mashed potatoes, rice, bread, or whatever you’d like on your sturdy camp plate. Drizzle some of the pan dripping gravy over the roulade slice, accompany with sauteed summer squash, or other side dish, and you are done. Dig in, it’s a gourmet camping feast that is hard to beat!

Notes
Cooking outdoors is ridiculously fun, as long as you have the proper equipment and a little patience and know how. Here’s what you’ll need for this gourmet camping recipe:
12 quart Dutch Oven with lid lifter
cutting board
chef’s knife or other good slicing/chopping knife
35 briquettes, lifter fluid, paper, and chimney starter
Small shovel for moving hot briquettes
Firewood
Campfire ring or other safe place to burn briquettes
Barbeque tongs or 2 large serving spoons or spatulas (for lifting cooked remoulade out of the Dutch oven)
towels for washing and drying equipment and hands
Mixing Bowls
Butcher’s twine and/or toothpicks

1 Comment + Add Comment

  • Yummy! Jothan this sounds absolutely divine! I may need to hire you to prepare a special dinner for me in November! :)

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.