Pork Roll Stuffed with Vegetables

Pork roll with vegetable filling - recipe with photo
Rating: 4.7 Votes: 25
Cooking Time:
2 hours
Recipe Yield:
6-8 servings
Difficulty:
Medium recipe

Pork roll with vegetable filling - a recipe from Kashevar, you can put anything in the filling, you can even dry cranberries, you can add mushrooms, in general, what is enough imagination. A roll is being cooked depending on the weight of the meat, if the meat weighs 1 kg, then it will be cooked for 1 hour. So that the meat does not dry 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.

Recipe Ingredients

Pork 1 kg
Leek 1 pcs
Bell Pepper 1 pcs
Apples 1-2 pcs
Parsley 3-4 twigs

Cooking Recipe

To cook recipe from Kashevar pork roll with vegetable stuffing, rinse the meat well and cut so that it is no thicker than 0.5 cm. If it doesn’t work, you can cut meat in thin layers. Lay out a layer of them in the form of a rectangle, with each layer overlapping the other. Cut the leek in half lengthwise and rinse well, then cut into thin half rings. Wash the sweet pepper, remove the seeds and cut into small cubes, finely chop the parsley. As for apples, it is better to take fragrant ones, such as, for example, a pear, the meat will absorb the aroma of apples and will have a unique taste. By the way, apples can be replaced with pears.

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. Don't worry if there's leftover filling, it can serve as a wonderful garnish for the roll. Roll the meat into a roll and tie it well with twine, this is very important, do not hope that you will put the seam down and everything will work out, it will not work out. 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 frying pan and lay out the roll.

Make sure the pan is really hot, otherwise the roll will stick to the pan and may deform. 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 hold until the ends are completely “sealed”. Next, transfer the roll to a baking sheet, spread the remaining stuffing around, cover with foil and put in a preheated 250°C (480°F) oven for 45 minutes. Remove foil and put roll back in the oven for another 15 minutes. Let the finished roll stand for 1 minute, and then remove the twine and cut into portioned pieces.