Roll of pork in the oven

Rarely, what a festive table we do without pork products. Dishes from her traditionally occupy one of the main places in the diet of our food. And for the holidays in our family, a roast pork roulade in the oven is served to the table. This is one of the favorite appetizers of both my family members and our guests. Because it is the pork that has that taste and aroma that we all know from childhood. And, in addition, pork is useful, it is rich in the necessary iron, zinc and proteins necessary for our body. And also a lot of vitamins, especially the group B. Pork is well absorbed and, what is still valuable, contributes to the production of breast milk from nursing mothers. Pork fat is not only a source of energy, but also a "natural antidepressant," which often helped us cope with negative emotions, especially in winter. I like to pamper my all sorts of meat rolls. By the way, meatloaf, you can cook, but I prefer to bake a roll of pork in the oven. It is at the baked dish that the sweet scented crust that we love and the stunning fragrance appear.

Today we will be preparing a meatloaf. For this we need a pound of fat with a meat layer, half a kilo of minced meat (any), fresh mushrooms 350 grams, one egg, one onion, and pepper and salt to taste and a couple spoonfuls of lean oil.

To prepare a roll of pork in the oven, you need to follow the following procedure. I take the fat from the freezer and leave the minutes for 40 in the room, and then I begin to cut thin strips of it. Thin slices of bacon, as you know, is obtained only from the frozen fat. Then on the cellophane or film, we must weave a rug from the cut strips of bacon. When the rug is ready, leave it, let it stand. Meanwhile I finely chop the carefully washed mushrooms and onions, and lightly fry in lean oil. I'll wrap this stuff in a pork loin. In the oven, champignons with onions will reach their readiness and give the meat its flavor.

Then I cook for mincemeat minced meat. Then spread a square on cellophane or food film well-beaten stuffing. When the ray and mushrooms are cold, I put them in a strip in the middle of the stuffing. Then I take a cellophane or a film under the ground for the edge, and begin to tightly fold the mince along with the filling into a neat roll. I give it a sausage shape.

I spread the roll in the middle on a mat of fat, and I remove the film. Then, grabbing the edges of the film under the fat, wrap the rug from the fat around the roll, and at the junction, I punch with toothpicks. After that I lift the roll with the help of my assistant film and pass it to the baking tray, which I pre-lubricate with lean oil. I put in an oven preheated to 200 degrees. Roll of pork in the oven should be baked for about an hour.

I usually use the above-described roulette recipe, preparing for the arrival of guests, and on weekdays it is possible to make something simpler, for example, small rolls of pork in the oven.

True, for this dish you need ready-made pancakes. Pancakes, I usually get thin enough. But if you do not know how to make thin pancakes or do not know how to cook them - you can just buy them in the supermarket. You need to take 8 pancakes in order to get four rolls. For the filling you need: half a kilo of fresh pork, one head of onions, four eggs, 250-300 grams of bacon, pepper, salt, spices for pork.

Put the hard boiled 3 eggs. While they are cooking, pork and onions are scrolled for minced meat. In it, add the egg, salt, pepper to taste, sprinkle with a special seasoning for pork minced meat. Stuffing is required to beat off and mix well.

The procedure of beating helps to better combine all components of our stuffing into a homogeneous mass. Then unfold each pancake and superimpose a couple of tablespoons of minced meat, spread it over the entire surface of the pancake. Next, you have to cover a pancake with minced meat on top of the second pancake, then repeat the procedure again.

At the next stage, spread on the edge of the pancake in a row of 3 cut on quarters boiled eggs and fold pancakes into flavorful rolls. Just roll another 3 rolls.

Then take the bacon and cut it with thin, almost transparent plates, which you twist directly from above on the rolls. Oven heat up to 200 C. And then on a baking sheet, greased with lean oil, put in a row all 4 rolls. Bake until ready for 35-40 minutes. Enjoy your meal!