Pork muscle roll



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      • 1 pork tenderloin
      • 3 green onions
      • 4-5 leaves porous basil
      • 1 tablespoon pasta
      • 1 or
      • 1 tablespoon white breadcrumbs
      • 200g minced meat
      • 130g gorgonzola cheese or cheese
      • 5-6 brown mushrooms
      • salt and pepper to taste

1

Silvi0ara

Beginner cook

Tags: pork muscles, rolled meat, cheese, recipes

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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork muscle roll:




Mix the meat with the egg, finely chopped onion, horseradish sauce, breadcrumbs, finely chopped basil and season with salt and pepper. Knead well until all ingredients are incorporated.

Peel the pork tenderloin well, then cut it lightly in half, being careful not to split it, then beat well as for the schnitzel, placing a plastic wrap on top. Beat until you get a thin and uniform slice. .

Put an aluminum foil on the work table, grease it with olive oil, sprinkle with salt and pepper and 1/2 teaspoon of freshly chopped thyme. then put the pieces of cheese in the middle of the roll, and place the mushroom hats on top. Roll lengthwise in aluminum foil, twisting the ends of the foil well. Place the roll in a tray in which we add 300ml of water. preheat oven to 230gC for 25-35 minutes. Remove, remove the aluminum foil and leave in the pan for another 5-10 minutes to brown. Serve with a new potato garnish in the oven, or as desired.





Pork muscle roll

ingredients
1 pork tenderloin, 3 green onion strands, 4-5 porous basil leaves, 1 tablespoon horseradish paste, 1 egg, 1 tablespoon white breadcrumbs, 200g minced beef, 130g gorgonzola cheese or cheese, 5-6 brown mushrooms, salt and pepper after taste

Difficulty: low | Time: 30 min


Pork with nuts

Pork with nuts & # 8211 sounds like a Chinese fast food mall (not that it would be awful there). Well, that can be, including on this blog, but it's not, not this time. Now we talk about a way to cook pork slowly and well, until it becomes tender, soft, juicy, pleasant to the taste and chewed. I've cooked pork this way before. they do it quite often, with small variations. It consumes some time, but it is suitable for family meals or for occasions when you know that at the end of the day or the next day you will have guests. It seems complicated. It's not, you just need pork skin with skin, less oily, if possible. You also need hazelnuts / walnuts, kitchen twine (it's ok and hemp twine, you put it in oil before using it, and you're done), molasses or brown sugar (you can find it at the supermarket), coarse salt, crushed pepper on the spot, plastic foil, aluminum foil, baking paper, a flat tray, a deep tray and an oven.

First you need to bake the hazelnuts, 15-18 minutes at 180 degrees Celsius, on the baking sheet placed in the flat pan. Don't worry if they darken in color, it's a good thing as long as you don't carbonize them. In addition, burnt skin comes down quickly and is cleaned by hand.

Once cleaned, grind them, but not for the cake, leave the larger pieces, to feel crispy at least sometimes.

Mix four tablespoons of walnuts with a tablespoon of solid molasses or brown sugar. Loosen the meatball (if it is thicker than 2.5 cm, you can cut it to thickness and unwrap it as you would open a book. Sprinkle coarse salt, crushed pepper and the mixture of nuts and molasses / sugar over it. so you get a roll with your skin out.

Tie the roll with string so that it does not come loose. You do not need special technique, cut pieces of twine 15-20 cm long and tie the roll from place to place as you would put circles on a barrel, then join & # 8222circles & # 8221 with string along the entire length of the roll, on three sides. It increases the skin from place to place, helps to melt and drain the lard. Wrap the roll in plastic wrap, tightly, in several layers. Then wrap the roll in aluminum foil, in several layers. Bake the roll in a deep pan for an hour and a half at 170 degrees Celsius. Remove the roll from the foils, drain the liquid / lard, put the roll on the baking sheet and leave it in the oven for another hour and a half at 170 degrees Celsius. For the last 1o minutes, increase the temperature to 190-200 degrees Celsius.

It's okay, you can take my word for it.

Let it cool, slice it (cut easier that way) and heat it in the oven before serving. Put next to it which garnish suits you best.

I like baked carrots, baked beets. The beet syrup was handy, so I used it. It fell well.

Soft meat, thin and brittle crust (s), mmm. Mmmm.


Pork roll with garlic paste

Although in summer we are tempted to try, especially, light recipes, which are prepared very quickly and which stand out due to their low caloric intake, this time we propose a very tasty recipe to surprise your family with a real feast: pork tenderloin with green garlic.

INGREDIENT:
1 kg of pork muscle, 100 g of peasant ham,
1 bunch of green garlic, 2 tablespoons olive oil,
salt, pepper, oregano

Put the green garlic with olive oil and spices in the robot to taste. Stir until a smooth paste is formed.

Beat the pork muscle to thin it, then spread the garlic paste over it. In the middle, put thin slices of peasant ham.

Tie the muscle in rolls, put it in a tray with 1 cup of water and 1 cup of red wine and put it in the preheated oven. Grease it with olive oil and garlic paste. When it's almost ready, pour a little whiskey over it.


Pork tenderloin roll with ham and cheese & # 8211 in the oven

Pork tenderloin roll with ham and cheese & # 8211 in the oven. Muscle recipe stuffed with cheese and ham. How to make stuffed muscles in the oven? Recipes with pork tenderloin. Baked pork steak recipes.

I prepared this pork tenderloin roll with asparagus and sauteed carrots in butter and purple potatoes for a more festive dinner. Pork muscle (fillet) is one of my favorite pieces. After the nape of the neck! It is a red meat as tender and pleasant as the texture that does not require long cooking times and can be prepared in the pan per minute or a little longer in the oven.

I buy pork tenderloin weekly (from a local butcher in Arad) and prepare it in different ways & # 8211 most often the whole piece will happen to make it and medallions (see recipe here) or with mushroom sauce (recipe here). Cut it into 2-3 finger-thick slices (about 4-5 cm), lightly season them with salt and pepper and then fry them in a well-heated pan in a mixture of olive oil and butter. Kiss with butter! If I only put butter in the pan, it would smoke quickly. Olive oil (with a much higher smoking point) prevents premature burning of butter.

About how well the gustibus muscle should be fried! But still arguing! Considering that I also like the steak tartar (raw meat) and that the taste of the raw composition of the meatballs when I prepare the inner color of the muscle must be pink. Pink and juicy, tender, to melt in your mouth. Almost cut it with a fork! I am horrified when I see battered pork muscles for 1 hour and a half in hot ovens. Here's how I do it simple pork tenderloin.

Returning to the front roll: with ham and cheese. It's a kind of baked Cordon Bleu. Gordon is just Ramsay. Well, the original Cordon Bleu is made with veal & # 8211 not with chicken breast & # 8211 as it is most often used in culinary recipes & # 8222Romanesti & # 8221 and rolled in flour, egg and breadcrumbs and fried like a schnitzel . I didn't feel like frying or chopping the two muscles into smaller pieces. Here see recipe of Blue Cord.

The ham I used is a boiled ham and the cheese & # 8211 some slices of Emmentaler orops (which I forgot in the fridge and dried discreetly on the edges). Let them recover and they will melt nicely inside the roll.

This combination was very fashionable in the & # 821780 years and my mother did it quite often (as long as she could find a little pork muscle under her hand). He made it when he rolled, when medallions & # 8211 he fried each piece of meat for 2 minutes and then he placed a slice of ham and a slice of cheese on top and covered the pan with a lid. Sometimes a slice of pineapple in compote between ham and cheese was Hawaii style! That's how I saw on TV that it was done in 1983 at Hilton Budapest & # 8211 Hungarian television still had some great cooking shows. How good it was with pineapple! I have to do it again because I forgot about him.

In this recipe I used 2 smaller muscles, that's how I found it. The classic mashed potatoes go well with a green salad or a good rice. I chose some purple potatoes (boiled in shell) and a few sprigs of green asparagus sautéed in butter with strips of summer carrot. You already know that I like colorful things! The combination of purple + orange + green is a real flour!


Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


Pork muscle roll

ingredients oven rolled pork
-1 pork muscle (1.5 kg)
-2 cabanosi
-1 onion
-10 suitable mushrooms
-1 cup minced meat
-1 or
-salt to taste
- ground pepper to taste

Method of preparation baked pork muscle roll
Loosen the muscle so that it can be filled and rolled. Cook the finely chopped onion and add the sliced ​​mushrooms. When the mushroom juice has decreased, turn off the heat, leave to cool a little and mix with the minced meat and beaten egg, season to taste with salt and ground pepper. Place the filling on the stretched muscle on 3/4 of the surface, put the cabanos in the middle, roll in a foil and tie it with string so that it does not come loose. Place the muscle in a tray and place in the preheated oven for about 40 minutes at 220 degrees Celsius. When it is ready, take it out of the oven and leave it for ten minutes before cutting it into slices. It can be served hot with french fries and lettuce, but it is also very good cold. Good appetite!


Pork tenderloin roll stuffed with vegetables and mozzarella & # 8211 looks great and tastes delicious

Cut the pork muscle lengthwise, but not completely, and beat it with a sledgehammer. Season the meat with salt and ground black pepper to taste.

In the middle of the meat we place mozzarella balls. Cut the pickled cucumbers into slices and place them next to the mozzarella balls.Wash the bell pepper, clean it of seeds and cut it into strips. We also put the bell pepper slices in the middle of the meat.

We roll the meat and make sure that the filling does not fall off. We put the pork roll in a special bag for the oven, then we put it in a baking tray.Put the tray in the preheated oven at 180 degrees and bake the roll for about 30 minutes.

The cooking time can vary from one oven to another, so it would be good to check the meat roll from time to time to make sure it does not burn. After baking, take it out of the oven, let it cool, then cut it into 2 cm thick slices.

Put the slices of roll on a plate and serve them with your favorite sauce. Have fun with your loved ones and increase your cooking!

This roll has such a good taste that it can be served even at a festive event.