Roll of Pork Stuffed with Vegetables

Roll of pork stuffed with vegetables – recipe with photo
rating: 2.8
wotes: 4

Cooking time: 2 h

Difficulty: Medium recipe

Recipe yield: 6-8 servings

Recipe author: Kashewar

Roll of pork stuffed with vegetables – a recipe from the Kashewar, in the stuffing, you can put anything you like, you can even dried cranberries, mushrooms can be added, in general, at that fancy enough. The roll is prepared depending on the weight of the meat, if the meat weighs 1 kg, then it will take 1 hour to cook. To prevent the meat from drying out during baking, it is better to cover it with foil, and remove the foil 15-20 minutes before the end of cooking, so that the roll acquires a golden crust.

Ingredients pork roll stuffed with vegetables

Recipe of pork roll stuffed with vegetables

Wash and cut vegetables for meatloaf

To prepare a recipe dishes from Kashewar roll of pork stuffed with vegetables, rinse the meat well and cut it so that it is not thicker than 0.5 cm. If it does not work out, you can cut it meat in thin layers. Lay out a layer of them in the form of a rectangle, with each layer overlapping the other. Cut leek in half along and rinse well, and then cut into thin half rings. Wash the sweet pepper, remove the seeds and cut into a small cube, finely chop the parsley. As for apples, it is better to take fragrant ones, such as, for example, pear, meat will absorb the aroma of apples and will have a unique taste. By the way, apples can be replaced with pears.

Put the stuffing on a layer of meat and roll it into a meatloaf

Put the filling on the edge of the meat layer, but do not overdo it, otherwise it may turn out that the meat will not curl due to the large amount of filling. Do not worry, if the filling remains, it can serve as a wonderful side dish for the roll. Roll the meat into a roll and tie it well with twine, this is very important, do not expect that put the seam down and everything will work, it won’t work. The prepared roll now needs to be “sealed”, that is, now it needs to be fried until golden brown on all sides. Heat a small amount of vegetable oil in a pan and lay out the roll.

For juiciness meatloaf needs to be "sealed"

Make sure that the pan is really warmed up, otherwise the roll will stick to the pan and may become deformed. You need to fry the roll absolutely from all sides and even from the ends, of course there can be problems if there is a large piece of meat. Because you have to keep until the ends are completely "sealed". Next, put the roll on a baking sheet, put the remaining filling around, cover with foil and put in the oven preheated to 250°C (480°F) for 45 minutes. Remove the foil and put the meatloaf back into the oven for another 15 minutes. Let the finished roll stand for 1 minute, and then remove the twine and cut into portions.

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