Lovers of meat will probably pay attention to the recipe for rolls of pork. Delicate pork is combined with a huge number of fillings, which makes this dish universal for any eater. It should also be noted that the size of the rolls depends on its role on the table, because it can become both a small portioned hot snack and a full meat dish.
Pork rolls stuffed with cheese in the oven
Ingredients:
- pork - 500 g;
- cheese - 200 g;
- ham - 150 g;
- vegetable oil;
- salt, pepper - to taste;
- green onions - 3-4 plumage;
- Provencal herbs - 1/2 tsp.
Preparation
Pork (preferably loin, or pulp) is cut into thin slices. Similarly we do the same with ham. The number of pieces of ham should equal the number of pieces of pork.
Cheese rubbing on a fine grater and mixed with chopped green onions and Provencal herbs.
Pork is beaten as thinly as possible, salt, pepper, put a thin slice of ham on top of the chop. Finish filling the roll with a tablespoon of cheese mixture and turn off our roll.
We put the rolls in a greased dish for baking and pour a little oil on top. Bake the dish for 20 minutes at 180 degrees.
Rolls of pork with a filling of prunes
Ingredients:
- pork (tenderloin) - 1 kg;
- champignons - 200 g;
- prunes - 100 g;
- hard cheese - 50 g;
- red dry wine - 50 ml;
- Balsamic vinegar - 1 tbsp. a spoon;
- Dijon mustard - 2 tbsp. spoons;
- salt, pepper - to taste;
- garlic - 1 clove;
- ginger dried - 1/3 tsp.
- vegetable oil.
Preparation
Pork cut into medallions and beat off into thin slices. Sprinkle pieces of meat with salt and immerse in marinade, consisting of a mixture of balsamic vinegar, wine, mustard, passed through a press of garlic, ginger and black pepper. The meat should be marinated for 20-30 minutes.
Champignons grind and fry on high heat until the moisture evaporates completely. Do not forget to season the mushrooms to taste. Prunes are poured with boiling water for 5 minutes, after which we cut into thin strips. We rub the cheese on a small grater.
We put the mashed pieces of meat on the work surface and spread the chop stuffing from mushrooms, prunes and cheese to one edge. We turn everything into a roll and put it in a baking dish. Cover the form with pork rolls with foil and send everything to bake for 20 minutes at 180 degrees.
Roll of pork with stuffing
Ingredients:
- fennel seeds - 2 tbsp. spoons;
- black pepper peas - 1 teaspoon;
- garlic - 3 cloves;
- fresh thyme - 1 bunch;
- olive oil - 3 tbsp. spoons;
- pork belly - 2 kg;
- lemon - 2 pieces;
- salt - to taste.
Preparation
Spices are roasted in a frying pan without oil for a couple of minutes, after which we pour them into a mortar, there also add a good pinch of salt and 3 cloves of garlic. We knead all the contents of the mortar with the help of a pistil in a paste. We spread the paste with olive oil.
We turn the brisket into an even layer with the help of a knife and a kitchen hammer. The total thickness of the layer is about 2-2.5 cm. Lubricate the meat with a paste of spices and garlic and both sides, after which we turn the brisket into a roll and tighten it with twine. Leave the meat in the fridge for the night.
As soon as the roll is ready for baking, grease the skin on the brisket with salt and a tablespoon of butter. We put the roll on a baking tray and bake for 6 hours 30 minutes at 180 degrees. After a lapse of time, we water the roll with the juice of two lemons and reduce the heat to 160 degrees. We continue cooking for another 2 hours. To peel grabbed and became crispy, raise the temperature to 200 degrees and prepare the roll another 30 minutes. After the finished meat should rest for 30 minutes under the foil, after which it can be served to the table.