Pork rolls are a universal meat dish, which can be served as an appetizer or as a basic dish, depending on the piece of what size you decide to use for it. Since pork blends well with many herbs, salted and sweet additions, a wide range of variations opens for the home cook, some of which we will talk about in this material.
Rolls of pork with filling
We will prepare this roll from a whole piece of podcherevina, which before serving is conveniently cut into small portions and served to any garnish.
Ingredients:
- fennel seeds - 2 tbsp. spoons;
- garlic teeth - 3 pieces;
- a bunch of fresh thyme;
- olive oil - 35 ml;
- pork (subclavine) - 2 kg;
- lemons - 2 pcs.
Preparation
To fennel gave the maximum flavor, it must be fried in a hot dry frying pan for about a minute, while stirring constantly. The fragrant seeds are then poured into a mortar and ground with a pinch of salt, half a thyme and garlic. When the paste is ready, you can take up the preparation of pork.
Washed and dried meat is laid down, sprinkled with oil and rubbed with the finished paste. Turning the pork into a roll, it is fixed with culinary twine, and the pork skin is smeared with the remains of oil and rubbed with a pinch of large salt. Afterwards, the meat is left to marinate for a couple of hours, and then sent to prepare first at 180 degrees for half an hour, and then, sprinkling with lemon, at 160 for 2 more hours. To peel on the podcherevina clamped and crunched, at the very end of cooking, the temperature is again raised to 200 and the meat is left to cook for 30 minutes.
Before serving, the piece is allowed to lie down, and then it is divided into portioned meat pork rolls.
Pork rolls with mushrooms and cheese
Pork rolls from pork, as a rule, are prepared from a fillet part. Meat from this part of the carcass baked easily and quickly, but because cooking does not take away a lot of energy.
Ingredients:
- onion - 115 g;
- garlic teeth - 2 pieces;
- champignons - 145 g;
- grain mustard - 15 g;
- cheese - 140 g;
- a handful of fresh parsley;
- spinach - 95 g;
- thyme branches - 4 pcs .;
- pork tenderloin - 1.4 kg.
Preparation
Spasertuyte onion semirings, and when they soften, add the garlic passed through the press. Immediately after the garlic, put the mushrooms cut into plates and wait until all the excess moisture comes out of them. At the very end, put thyme leaves and mustard into the filling.
Pork tenderloin is divided into pieces 3 cm thick and discard each of them. Lay the leaves of spinach, and spread the mushroom filling over top. Sprinkle everything with cheese, roll each of the rolls and fasten with a toothpick. Bake rolls of pork with a filling in the oven at 170 degrees 15 minutes.
How to cook pork rolls with prunes?
The combination of pork and prunes is considered classic and has been popular for more than a decade. All because pork is well combined with many sweet additions.
Ingredients:
- pork tenderloin - 430 g;
- prunes - 115 g;
- olive oil - 15 ml.
Preparation
Divide the notch into thin plates, not more than half a centimeter thick. Each of the pieces lightly beat off and abundantly season with freshly ground pepper and salt. Lay the chopped prunes on one of the edges of the piece, and then roll everything into a roll and fix with toothpicks.
Leave the rolls in the oven, heated to 190 degrees for 15 minutes.