veal / pork Orloff variation

2021-08-12

Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (French: veau Orloff or veau Orlov) is a 19th-century dish of Russian cuisine, which purportedly was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France.

The dish consists of a braised loin of veal, thinly sliced, filled with a thin layer of finely chopped mushrooms (duxelles) and onions (as soubise) between the slices, then reassembled in the original shape. It is then topped with Mornay sauce (béchamel sauce with cheese) and browned in the oven.

Similar dishes are popular in Russia today where they usually go by the name French-style meat. In these varieties, veal is often replaced by cheaper sorts of meat, such as beef or pork, and the Mornay sauce may be replaced by mayonnaise. A layer of sliced potatoes is also often added.

MY COMMENTS:

I can't even get veal here in the middle-of-nowhere NM desert, so making this according to the book is out of the question. A pork loin roast, a tenderloin beef roast or a combination of both is probably the closest I will ever be able to get.

This recipe is a pork-only variation.
I used onion rings and sliced Portobello mushrooms instead of soubise and duxelles mushrooms to layer with the pork. That gives all the flavor, but it doesn't take nearly as long to prepare and it will add more texture to the béchamel sauce. In addition, I also added chopped onion and mushrooms to the béchamel sauce. The sauce is imo the best part of this meal. Be sure to make enough and be generous with it.

With pork, the flavor of this dish will be very mild, which is why I cooked the remainder of the pork roast as carnitas to be served with this.

INGREDIENTS

This is what you need for 4 servings:

2 lbs. boneless pork loin roast
1-2 medium-large yellow onions
2 large Portobello mushrooms
OR 1 lb. button mushrooms
3 cups bechamel sauce
1-2 cups grated Chihuahua cheese
or other melting cheese
S&P, taco seasoning mix

Pic1: pork Orloff variation, pork carnitas

Directions

cheesy onion & mushroom béchamel sauce

Instead of making béchamel sauce and then adding the onions/mushrooms, (and cooking those separately) I just added them to the butter and cooked them before I added the flour and milk for béchamel.

2021-08-12

Pic2: butter, onions
Pic3: chopped mushrooms
Pic4: flour

Chop 1/2 onion small. Chop 3-6 oz. mushrooms small.
Heat 2-4 tbsp. butter / cooking oil in a small saucepan.
Add onions. Sauté until transparent.
Add chopped mushrooms. Sauté for 5-10 minutes while stirring frequently.
Add 1-2 tbsp. flour.
Fry the roux a few minutes while stirring to prevent browning. It doesn't matter if it does brown some.
This is home cooking, and the brown disappears after adding milk.

Pic5: stir
Pic6: add milk
Pic7: add cheese

Add 1/2 cup warm milk. The roux will thicken immediately.
Add the remainder of the milk. Bring to a boil.
Simmer 10-15 minutes over low heat.
Stir in grated/chopped cheese.
Keep warm until needed.

layered pork roast

2021-08-12

Pic8: pork roast
Pic9: layered with onions
Pic10: and Portobello mushrooms

Preheat the oven @ 350 ºF.
Cut halved onions in rings.
Remove the 'gills' from the Portobello mushroom caps, cut in 1/4" slices.
Cut the pork loin roast in thin (lass than 1/4") slices.
Thin slices because the stuffing needs to dominate.
Layer the pork with onion rings and mushroom slices.

Pic11+12: add sauce
Pic13: baked

Pour the sauce over and around the roast.
Use a spoon to lift / separate the slices to get sauce between and under and to remove air bubbles.
That way the onion rings and mushrooms will cook better.
Leftover sauce can be served on the side with the meal.
The sauce is the best part of this meal. Be generous with it.
Bake for 45 minutes @ 350 ºF.
The sauce must be bubbling vigorously before starting timer.
Remove from the oven. Rest 5 minutes.

Pic14: leftovers
Pic15: served
Pic16: béchamel sauce with onion rings & sliced mushrooms

Serve with 2 serving spoons to keep the layers together.
Enjoy.

pork carnitas

2021-08-12

Pic17-19: pork carnitas

Cut the remainder of the pork roast in bite-sized pieces.
Season generously. (S&P, taco seasoning mix)
Transfer to a shallow oven-proof dish.
Optional: add 4 tbsp. cooking oil/butter.
Bake for 30-45 minutes @ 350 ºF. depending on quantity.
Stir occasionally to prevent the pieces from sticking together and to brown evenly.
Do not over-cook. The meat should still be juicy inside.
Serve and enjoy.

layered pork roast

pork carnitas

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org