Pork meatloaf recipe in the oven. Pork roll in the oven. Minced pork rolls

Calories: Not specified
Cooking time: Not indicated

Pork meatloaf in the oven, a recipe with a photo of the preparation of which you will see, does not have to have any filling. If you take a piece of pork that has a layer of fat on top and roll it up so that the fat is inside, then no filling is needed. When baking, the fat will saturate the meat, the roll will turn out very juicy, tasty, and tender. Of course, you can’t do without spices and garlic in any case; they will help to better reveal the taste of the meat and give the baked pork a wonderful aroma. Like most, it can be served hot or cooled as a cold snack. And determine the leftovers for different sandwiches.
Usually, before baking, a rolled piece of meat is tied with twine. However, this technique can also be ignored, provided that you have beaten the pork well and rolled it tightly. For a small piece of meat, you won’t need thread or twine; the roll will keep its shape anyway. However, if the piece is of a decent size, then of course it needs to be “swaddled”, wrapped with a thick thread or kitchen twine, otherwise it will open up during baking.

Ingredients:

- piece of pork – 600-700 g;
- Russian mustard – 1-1.5 tbsp. spoons;
- garlic – a small head (to taste);
- salt – half a teaspoon (to taste);
- black pepper – 1 teaspoon;
- coriander beans – 1-0.5 teaspoons;
- mustard with grains - a teaspoon;
- ground paprika – 0.5 teaspoon.

How to cook with photos step by step

It is more convenient to rub the meat when a mixture of spices and salt is prepared. It is better to take table salt, and not very finely ground black pepper (it is even better to grind the peas in a mortar). Add ground paprika or any other spices of your choice to the salt and black pepper and mix. Peel the garlic.




Cut a piece of pork so that you can unfold it like a book. Or take a thin layer and cut off all excess from the bottom, make it even, flat, without tubercles. Place the meat on cling film and cover with film on top so that when beating, splashes and small particles of pulp do not fly around the kitchen.




Break the meat layer on one side and the other to a thickness of no more than 2 cm. Beat lightly, avoiding tearing the fibers and especially not until there are holes. Place on a piece of film so that the fatty side is down. Then, when rolling, there will be fat both inside and on top, and the meat will not dry out during baking.






On the inside (meat side) coat the chopped pork with spicy mustard. Regular table mustard from a tube works well.




Sprinkle with a mixture of salt and spices. Using your palms, rub the mustard and seasonings into the meat.




Grate the garlic cloves on a fine grater or pass through a press and chop finely. Scatter chopped garlic over the entire surface of the meat piece.






Roll the pork into a tight roll, twisting the narrow side.




Wrap the roll prepared for baking in cling film and put it in the refrigerator to marinate for several hours (you can keep it overnight or even a day - the meat will only turn out tastier).




Shortly before baking, remove the meat and let it warm up to room temperature. Preheat the oven to 200 degrees. Prepare a mixture for coating meat from coriander grains (whole) and mustard with grains. The proportions are at your discretion, the quantity too, but the “breading” should be enough to cover the entire surface of the meatloaf.




Unwrap the pork and coat the meat with the prepared spices.






Place on a piece of foil, seam side down. Cover with foil, fold the edges of the foil on three sides two or three times, pressing the joints. Lift the corners of the envelope up, pour water onto the baking sheet, covering it by 1-2 cm. Place the meatloaf in a hot oven and bake for 40-45 minutes until fully cooked.




After baking, the meat is not taken out immediately; it is allowed to lie in the turned off oven, cool from the heat, and absorb the juice. After 15-20 minutes, remove the baking sheet and unwrap the foil. The juice formed during baking is poured into a container - it can be used as gravy or sauce. Cut the meatloaf into thick slices and serve. Or leave it to cool, then slice it thinner and serve it as a cold appetizer. It turns out very appetizing, which you can prepare according to our recipe. Bon appetit!




Author Elena Litvinenko (Sangina)

It is believed that pork rolls or “meat fingers” came to us from France. This is partly true, although the first mentions of such a dish date back to the times of Ancient Rome. However, the search for truth in this matter should be left to historians. In any case, rolls will remain a wonderful dish that is suitable for both everyday and festive tables.

Despite their sophistication, pork rolls are a fairly simple dish. In essence, it is just a broken piece of meat in which some kind of filling is wrapped.

It is best to use lean pork for making rolls. Usually it is cut into thin steaks, and each one is carefully served. You can also use minced pork. Salt and spices are usually added to it, mixed thoroughly, and then laid out on cling film and leveled. The result should be a relatively thin layer of meat, from which future rolls are formed.

As a filling, you can use whatever is available. However, pork goes best with mushrooms, onions and carrots. Delicious rolls are made by wrapping eggplant, tomatoes, and bell peppers in meat. You can also make pure meat rolls by wrapping pork with filling from other types of meat or sausages. By the way, in the latter case, grated cheese would be a good addition. It is also possible to make a more piquant filling by wrapping chopped prunes and walnuts in pork. In short, the housewife’s imagination when preparing the filling is practically unlimited.

When making rolls from pork, you should not skimp on spices and aromatic seasonings. Oregano (oregano), turmeric, a mixture of Provençal herbs, garlic and various mixtures of peppers will give the finished dish a richer taste.

To prevent the rolls from falling apart during heat treatment, it is recommended to tie them with special culinary threads. If you don’t have any on hand, you can use regular twine, wooden skewers or, as a last resort, toothpicks. However, in any case, semi-finished products should be placed seam side down in dishes for cooking.

As for heat treatment, there are again no restrictions. Rolls can be baked in the oven, cooked in a frying pan, or stewed in a saucepan or pot. You can get a golden brown crust by rolling the rolls in breading. To give them a beautiful golden hue, you can grease them with some sauce, for example: mustard or honey.

Ingredients:

How to Make Pork Rolls with Green Butter

1. Peel the meat from films, cut into small slices 2-3 cm thick and beat with a hammer. If you don’t have a hammer, a regular rolling pin will do just fine, and each piece of the future chop can be wrapped in cling film beforehand, which is exactly how we prepared it. Sprinkle with spices.

2. Next, prepare the “green butter.” Finely chop the greens and mix with softened (not melted) butter. Divide into portions and place in the freezer for 10 minutes.

3. Place butter and herbs on each piece of meat.

4. Carefully roll up the roll, the filling should remain inside.

5. Next, to strengthen the meat, fry it in batter with rolled oats. Place the rolls in a hot frying pan with vegetable oil, which were initially dipped in beaten eggs and then in oatmeal flakes. Place in the pan, seam side down.

6. Fry on all sides until golden brown.

7. Place the prepared pork rolls on a baking sheet and place in an oven preheated to 180 degrees for 30-35 minutes.

Delicious pork rolls are ready in the oven

Bon appetit!

Pork rolls with prunes

Despite the presence of prunes in the recipe, this version of rolls is by no means an exotic dish. To prepare it you will not need many ingredients:
pork – 600 g;
prunes (pitted) – 150 g;
onion - 1 small head;
mineral water – 100-150 ml;
soy sauce - to taste;
lemon juice – 2 tablespoons;
honey – 0.5 tablespoon (sugar can be used);
salt - to taste.
Pour boiling water over the prunes and leave to steam. Cut the pork, serve each piece and place in a shallow bowl. Mix lemon juice with soy sauce and lightly salt. Pour the resulting marinade over the meat and leave for half an hour at room temperature. While the pork is marinating, drain the prunes in a colander and then cut into small pieces.

Remove meat from marinade. However, there is no need to pour out the remaining liquid in the saucepan. It will come in handy later. Place a little prune on each piece of pork and then roll it into small rolls.

Add honey to the bowl with the marinade and mix thoroughly. Pour the resulting sauce into a frying pan and add finely chopped onion. Place the resulting rolls on top, cover with a lid and fry on each side over medium heat for 5 minutes. Then reduce the gas, pour mineral water into the pan and simmer the dish for about 30 minutes.

Pork rolls with mushrooms and carrots

This recipe can be considered a true classic. It is no less simple than the previous one, only you will have to tinker with the filling a little longer. But this version of rolls does not require any non-standard products in the house, such as pistachios or pomegranate sauce:
pork – 800 g;
mushrooms – 200 g (champignons are used as standard, but you can also use wild mushrooms, both fresh and frozen);
canned corn – 2 tablespoons;
carrots - 1 small root vegetable;
onion - 1 medium-sized head;
mustard – 2 tablespoons;
dry wine (red) – 100 ml;
hard cheese – 200 g;
black pepper (ground) and salt - to taste.
Cut the pork and leave. Grease each piece with mustard on one side, salt and pepper and leave to marinate for a while. Cut the mushrooms into thin slices and fry. Separately, fry the carrots and onions until they become soft. In this case, it is better not to grate the carrots, but to cut them into small cubes. Chop the onion as finely as possible with a knife.

Time to get back to the pork. On the side that was greased with mustard, place a teaspoon of mushrooms, then the same amount of onions and carrots, and corn on top. Roll the resulting flatbread into a tight roll and secure with kitchen thread. Fry the finished semi-finished products in a frying pan for about 5 minutes on each side.

After this, the rolls should be placed in a baking dish, poured with red wine and sprinkled with grated cheese on top. Bake in an oven preheated to 180°C. Baking time is approximately 40 minutes.

For a regular family dinner, the recipe can be simplified somewhat. You can avoid corn altogether, you can fry vegetables along with mushrooms, and use meat broth instead of wine. The taste will be slightly different, but the dish will cook a little faster. And the cost of one serving will decrease slightly.

Pork rolls with mashed potatoes

Another recipe for mushroom rolls contains not carrots, but mashed potatoes. This fairly simple ingredient gives the dish a very interesting taste. At the same time, such rolls will be an excellent alternative for dinner instead of standard pork and potatoes.
To prepare this culinary masterpiece you will need to stock up on:
pork – 500 g (the best option would be a corresponding piece of loin);
mushrooms – 200 g (champignons are best suited here);
onion - 1 medium head;
mashed potatoes – 200-300 g;
sour cream – 2 tablespoons;
egg – 1 pc.;
sesame – 150 g;
salt and pepper - to taste.
Based on the presence of sesame seeds in this recipe, it’s time to say a few words about breading. After all, the seeds of this plant are only needed here for this purpose. By and large, in this recipe, sesame is used more for aesthetics. A good substitute can be flax seeds, which are sold, for example, in pharmacies. In principle, you can even use regular breadcrumbs instead. This will have virtually no effect on the taste of the finished dish.

As for the need for breading, it all depends on the wishes of the hostess. However, most chefs agree that breading makes the rolls juicier.

But it's time to return to the process of preparing the dish. First you need to boil the potatoes and make mashed potatoes. The recipe does not imply any restrictions for housewives. Whoever likes it can prepare this simple side dish. While the potatoes are boiling, you can prepare other ingredients, for example: fry finely chopped onions and mushrooms.

Add prepared mushrooms with onions, one spoon of sour cream, pepper, salt to the mashed potatoes and mix everything thoroughly. At this point, preparation of the filling can be considered complete.

Preparing meat for rolls is no different from all other recipes. The pork must be cut and beaten. Then place the filling on each piece and roll into tight rolls.

The remaining sour cream must be beaten with the egg. Dip each roll into this mixture, roll in sesame seeds and place on a baking sheet. Semi-finished products should be baked at a temperature of about 200°C until golden brown.

Pork rolls with lard and pickled cucumbers

It has already been stated above that meatloaves are often called “fingers”. However, initially this name meant just a recipe using cucumbers. These rolls turn out juicy and incredibly tasty. By the way, they can be served either immediately after cooking or the next day – cold. The taste of the dish does not suffer in any way from this. So, to prepare such rolls you need to take:
pork – 600 g;
pickled cucumbers – 5 pcs. medium size (you can also take pickles - it doesn’t matter);
lard – 200 g (you can use bacon);
vegetable oil – 50 ml;
water – 200 ml;
salt and spices (pepper, Provençal herbs, etc.) - to taste.
As always, you need to start with pork. It needs to be cut and beaten off. Salt and sprinkle the pieces of meat with spices, stack them and leave for a while so that they are saturated with the aromas of herbs. During this time you need to prepare the filling. Moreover, in this case this procedure comes down to simply cutting cucumbers and lard. Vegetables are cut into strips or small cubes, and lard into small cubes.

Then everything is simple. A few cucumbers and a few cubes of lard are laid out on each piece of meat, after which a thick roll is rolled up, which is tied with culinary thread or stabbed with a skewer. Semi-finished products need to be fried in oil for five minutes on each side. Then pour water into the pan, cover with a lid and simmer until the liquid has almost completely evaporated.

Pork rolls with spicy filling in foil

And this is no longer an ordinary recipe. Most often, this method is used to make not small rolls, but one large one, which is already cut into portions when ready-made. But these are already details. Below we will talk about a bunch of small portioned rolls made from used pieces of pork. To prepare them you need to take:
pork - 1000 g (in this case, pork ham is perfect);
sun-dried tomatoes – 200 g;
minced pork – 150 g;
garlic – 1 head;
rosemary – 1 teaspoon;
parsley – 1 teaspoon;
sesame – 2 tablespoons;
breadcrumbs - 5 tablespoons;
olive oil – 50 ml;
water – 100 ml;
salt and pepper - to taste.
The first stage is no different from all previous variations: cut and beat the meat. Then add salt and pepper to the pieces and leave them in a stack for a while.
Now you can start filling. The main problem here may be sun-dried tomatoes. Of course, you can do without them, but it won’t be “quite the same.” So if the specified product is missing, you will have to tinker a little extra. There are two options here.

1. Cut fresh tomatoes into slices, sprinkle with sugar and salt, and then lightly dry them in the oven.

2. Take cherry tomatoes, cut them again, add salt and after a couple of minutes pat dry with a paper towel. In principle, this will be enough.

Sun-dried tomatoes should be cut into thin strips. Add crushed garlic, breadcrumbs, water to the minced pork and mix everything thoroughly. Place the finished filling on pieces of chopped pork, place pieces of tomatoes on top, then twist the rolls, securing them with thread for security.

Cut the foil into pieces approximately twice the size of the resulting semi-finished products. Place a roll on each piece of foil and form into a boat. Attention! There is no need to completely wrap the rolls in foil. Sprinkle the top of each roll placed in a boat generously with sesame seeds, rosemary and parsley, place on a baking sheet and place in an oven preheated to 180°C. Bake the dish for about 30-40 minutes. By the way, to make the dish juicier, it is recommended to place a tray filled with water under the baking sheet.

The finished rolls can be served hot, topped with a sauce of olive oil mixed with crushed garlic.

Fillings and cooking tricks

It was already said above that pork meat rolls are made with almost any filling. Here, as with pizza, whatever is in the house can be used to prepare this dish. The main thing is that the meat goes well with these products. Of course, you can twist it into pork and herring, but it’s unlikely that your household will like such experiments.

Meat for rolls should not be old. If the pork still turns out to be not the first youth, then it is better to steam the semi-finished products prepared for heat treatment first and only then put them in the oven.

If you plan not to bake the rolls, but to stew them, then you should carefully monitor the water level in the saucepan. Meat products must be completely covered with water at all times. By the way, using the broth remaining after preparing the rolls, you can later cook a wonderful soup.

Pork rolls can be served hot or cold, either as a separate dish or with a side dish. Buckwheat, rice, pasta or boiled potatoes are perfect for the latter.

Video recipe

Cold snacks help out in the morning on weekdays and decorate the table on holidays. Boiled pork roll is a wonderful option for such an appetizer. It is simply prepared, does not require any expensive ingredients, and the taste is such that you want to repeat the dish week after week.

The basic recipe for boiled pork roll requires nothing at all except a cheap piece of meat, salt and pepper. If you want to diversify the recipe, you can add other ingredients: garlic, prunes, dried apricots, pistachios, cheese. In general, even in such a simple recipe there are opportunities for creative exploration.

Boiled pork roll - general cooking principles

The easiest way to prepare a dish is from cheap peritoneum (underbelly, underbelly). It costs a penny, but in the process of processing and proper preparation it turns out to be almost a masterpiece of culinary art. Not for everyone, of course, but very tasty and satisfying.

You can use other parts of the pork carcass for the roll, in which layers of fat and meat alternate. For example, cut a thin layer from the rib or shank. There is no need to cut off the skin - it gives the finished dish a special charm. Of course, you will have to scrape it thoroughly so that the skin becomes white, without signs of stubble.

If the layer of meat on top is thick, you can beat it with a hammer. To give the piece the desired shape, you need to tightly roll the piece into a roll and tie it tightly with twine or food thread. Boiled stuffed pork rolls can be prepared with dried apricots, apples, mushrooms, prunes, and nuts.

Among the spices, you can add peppercorns, rosemary, cardamom, cloves, and bay leaves to the cooking water.

Pork roll boiled with garlic “Homemade”

A simple recipe that requires nothing but meat, salt and garlic. This boiled pork roll is very similar to homemade lard. You can add any spices to the meat to your taste.

Ingredients:

A kilogram of pork meat (thin flaky piece);

Three cloves of garlic;

Salt, seasonings to taste;

Peppercorns.

Cooking method:

Trim a piece of pork meat (undercuts) so that the edges are even.

Scrape out the skin; if you don’t want to make a roll with it, cut it off.

Rub the meat with salt and spices.

Crush the peppercorns and sprinkle in the middle of the piece.

Crush the garlic with the tip of a knife and also place it in the middle.

Roll the piece into a tight roll and tie with strong threads.

Place the roll in a thick freezer bag or baking sleeve.

Place the bag of meat in a saucepan, add cold water and put on fire.

Bring to a boil, cook for one and a half to two hours at medium boil.

Turn off the heat and leave the meat to cool in the water.

Remove the meat from the bag and place on a plate lined with paper towels.

When the moisture is absorbed, remove the twine.

Cool the cooked pork roll by placing it in the refrigerator.

Cut into thin slices and serve.

Pork roll boiled in onion skins

An appetizing appearance of onion peeling meat. It can be added to the water when cooking the roll.

Ingredients:

One and a half kilograms of pork belly;

One hundred grams of onion peel;

Ten laurel leaves;

Dried herbs (three to four tablespoons);

Peppercorns (ten to fifteen pieces);

One hundred grams of salt.

Cooking method:

Remove all bones and cartilage from the brisket.

Crush bay and pepper leaves.

Rub the meat with a mixture of laurel, salt, herbs and pepper.

Roll the layer into a roll.

Cut off the excess edges so that the skin meets evenly.

Secure the roll with thread.

Place the bundle in a saucepan, pour in water, throw in the husks, add salt, and put on the fire.

Bring to a boil, reduce heat to low and cook for two hours.

Leave the meat in the water until it cools.

Dry on a towel.

Place the boiled pork roll in a cup, set pressure and place in the cold for two hours.

Remove the threads and store in the refrigerator.

Pork roll boiled with prunes and wine

The sour sweetness of prunes goes well with tender pork. The result is not only tasty, but also beautiful to serve, a roll that is good both hot and cold.

Ingredients:

A kilogram of pork pulp;

Two hundred grams of prunes;

Half a glass of dry red wine;

Salt and pepper;

A little vegetable oil (two tablespoons);

Bay leaf.

Cooking method:

Wash the prunes.

Pour wine into a saucepan, add prunes and bay leaves and place over medium heat.

After boiling, reduce the heat to low and simmer covered for about fifteen minutes.

Cut the meat so as to obtain a rectangular layer.

Beat the resulting piece with a hammer.

add salt and pepper.

Arrange the prunes over the meat and roll tightly into a roll.

Tighten with twine so that the edges are evenly fixed.

Place in a baking bag and tighten the edge.

Boil the roll in water as described in the first recipe.

Remove from the cooled water, remove the twine, dry and place in foil for storage.

Cool completely in the refrigerator for 6-8 hours.

Boiled pork roll with apples

Sour apples also go well with pork lard. The result is a snack with a harmonious sour-sweet taste and delicate aroma. To make this apple-boiled pork roll, you'll need an inexpensive pork knuckle.

Ingredients:

One knuckle;

Two sweet and sour apples;

Three cloves of garlic;

Pepper (to your taste);

A tablespoon of sour cream.

Cooking method:

Wash the shank well, dry and cut.

Remove tendons and bones.

Chop the garlic with a knife.

Salt the meat, sprinkle with pepper and garlic.

Cut the apples, remove the partitions and seeds.

Cut the apples into thin slices.

Place the apple slices on the meat and wrap it in a tight roll.

Place the roll in a special heat-resistant sleeve made of cling film.

Cook the meat for three hours over low heat.

Remove the pork from the sleeve and dry for half an hour.

Grease a baking sheet or mold with oil.

Preheat oven to 250°.

Place the roll on a baking sheet, cover with sour cream and place in the oven.

The boiled pork roll is finally ready when a golden crust forms.

Boiled pork roll with cheese and pistachios

If you want to make something special out of a tasty but simple roll, you can stuff the meat with pistachios and cheese. The result is a wonderfully tasty snack option with a claim to originality. It is important to choose lean meat, such as tenderloin without fat or a piece of fillet.

Ingredients:

Seven hundred grams of pork tenderloin;

Half a glass of pistachios;

Three hundred grams of semi-hard or hard cheese;

Three tablespoons of vegetable oil;

Seasonings at your discretion;

Cooking method:

Grind cheese and pistachios. You can do this on a grater, in a blender, in a meat grinder - whatever is convenient. It is necessary to obtain a paste-like filling, the density of which can be varied at your discretion.

Cut the pork into slices no thicker than a centimeter.

Beat the meat until it becomes thin and stretches well.

Place one piece of pork on top of another and arrange them into a rectangle. The joints should occupy at least one and a half centimeters.

Season the meat with pepper and seasonings.

Distribute the filling.

Carefully, holding the edges, roll the meat pieces into one roll and tie with twine.

Place the piece in a bag of cling film and cook for one and a half hours at a low simmer.

Allow the meat to cool in the water, then remove from the bag and dry.

Refrigerate for at least three hours, then serve.

Boiled pork roll “Simple”

Lovers of natural flavors should enjoy the simplest boiled pork roll, to which you don’t need to add any spices at all. The result is an appetizer with the traditional taste of pork ham, not interrupted by garlic, bay leaf, or other seasonings.

Ingredients:

Any cut of pork available;

Cooking method:

Unfold the meat into a layer. If it is peritoneum, clean the skin. If it is a fillet, cut and unfold into a rectangle. If the roll is from the rib part, cut off the meat from it.

Salt the pork on both sides.

Roll tightly into a roll and secure with twine.

Place the roll in a baking bag or a strong bag.

Place the roll in the refrigerator for three days.

Then cook the meat in slowly boiling water (about an hour and a half).

Cool in ice water without removing from the bag.

Place back in the refrigerator overnight.

Remove the strings, drain the jelly, and chop the meat and serve.

Boiled pork roll - tricks and useful tips

In order for the pork to easily roll into a roll, you need to select thinner layers of meat.

If you want to make a roll, but only have a piece of pulp, you can cut it into a rectangle as follows:

Mentally divide the piece horizontally into three parts;

Make a horizontal cut at the top of the piece, without cutting about a centimeter all the way through;

Turn the knife with the cutting surface down perpendicular to the table;

Turn the knife horizontally again and make a reverse cut parallel to the first;

Unfold the meat to create a rectangle.

The roll will turn out tasty and will retain the filling if there are no gaps between the meat layers. This can be achieved only by tying the roll - with twine, culinary thread, silicone threads. To be sure, if the seams cannot be fixed flush, you can pin them together with wooden skewers or toothpicks.

To protect kitchen surfaces from splashes when beating meat, you need to put it under film or in a plastic bag. The surface of the film must be strong enough, otherwise it will tear.

Steamed dried apricots will be a delicious filling for the roll. It can be combined with onions and cheese. It will turn out original and beautiful.

Ukrainian, Russian, German and Italian cuisine is rich in pork meatloaf recipes. For such a meat dish, both pork fillet and meat with a layer of lard are suitable - preferably from the abdominal part. Pork roll in the oven is prepared using twine; skewers or toothpicks will not work.

Twine is needed not only to bind the twisted meat, but also helps the finished roll keep its shape while the finished dish cools.

Calorie content - 256 kcal / 100 g.

The calorie content of baked pork roll is lower than fried meat.

Pork roll using twine

Ingredients

Prepare a baked roll from the following ingredients:

• pork underbelly (peritoneum) - 1 kg;
• garlic - 1 head;
• balsamic vinegar - 2 tbsp. l.;
• coriander, salt, black pepper, hops - suneli.

Preparing the baked roll

Washed and dried meat with streaks of fat inside, up to 3 cm thick, must be salted, treated with a mixture of spices and rubbed with garlic crushed into a pulp. Then it’s good to sprinkle the whole pork with balsamic vinegar - it makes the meat softer and juicier: the acid seals the porous structure of the fibers and the juice remains inside the piece when baking. Then roll the meatloaf tightly, tying it with twine.

Place the pork roll in a roasting pan or on a baking sheet in an oven preheated to 170°. Cooking time 1 hour 40 minutes. During baking, the meat must be turned over 2 times so that the crust is even on the meat.

You can check the readiness by cutting the roll with a knife to the middle - if there is a pinkish liquid, the meat needs to be simmered in the oven. Take out the finished dish when the dark golden crust is uniform and the juice when cut is clear in small quantities. Remove the cooled roll from the twine and cut into rings. The aroma and juiciness will leave no chance for a large piece of baked meat!

Pork roll in foil

Housewives know how to make a juicy pork roll from a lean piece: for this they use filling with vegetables or prunes and cooking in foil or a baking sleeve.

Ingredients

Pork roll in foil in the oven with prunes is prepared from the following products:

• pork (lean) - 1 kg;
• prunes - 200 g;
• garlic - 1 head;
• salt, white pepper, paprika, nutmeg, dried basil.

Step-by-step preparation

The filling is prepared by grinding pitted prunes, garlic and spices, steamed in boiling water, in a blender. The washed meat is salted on both sides and the filling is laid out on one edge. Then the meat is rolled into a roll, tied with twine and wrapped in foil.

The oven is set for 1.5 hours and the temperature is 180°. 20 minutes before the end of baking, open the foil on top to form a crust.

The finished, cooled meat is cut into bright rings with a black prune center and served as cold cuts; the sour-spicy taste of baked meat will be remembered by everyone!

Step 1: Prepare the pork.

Step 2: prepare the garlic.

Step 3: marinate the pork roll.

Step 4: prepare the pork roll baked in the oven.

Step 5: serve the pork roll baked in the oven.

Try to use a tender, juicy part of the pork that will remain just as tender after baking. In addition, choose the meat in a layer so that it is convenient to wrap it in a roll;

To prevent the baking sleeve from burning at the base, you can pour a little regular cold water into the pan and constantly add it as needed throughout the cooking process;

If desired, you can add pieces of fresh carrots and chopped onions inside the roll. Then the dish will have a pleasant vegetable aroma.