Finely chopped hot pepper can be added to the filling of this roll. He will be able to give the dish a slight piquancy. Champignons can be replaced with forest or porcini mushrooms.
It is necessary
- - 1 kg of pork loin,
- - 1 onion,
- - 250 g of champignons,
- - 3 slices of white bread,
- - 2 cloves of garlic,
- - parsley,
- - salt with black pepper to taste.
- To lubricate the loin:
- - 100 ml of apple juice,
- - 70 ml of dry wine (better than white),
- - 150 ml of meat broth,
- - 1 tbsp. sunflower oil.
Instructions
Step 1
Chop the mushrooms and onions finely.
Step 2
Heat 1 tablespoon in a skillet. sunflower oil, put mushrooms and onions there, fry, stirring occasionally, until soft, about 4-5 minutes.
Step 3
Put the bread in a blender bowl and grind until crumbled. Place in a bowl, add the sautéed mushrooms and onions, finely chopped garlic and parsley. Season with salt and pepper to taste, stir.
Step 4
The loin starts as follows. Cut to make a long ribbon. Season the meat with salt and pepper. Add the filling. Roll the piece of meat back to its original state and tie it with thread. Season the outside with salt and pepper. Put in a fireproof mold.
Step 5
Place the meat dish in an oven preheated to 190 degrees. Bake for 25 minutes. In the meantime, combine the watering ingredients in a ladle. Put on fire and bring to a boil. Turn off.
Step 6
After 25 minutes, pour 1/3 of the water over the meat and cover with foil. Bake for another hour, in the process remove the foil 2 times and pour the remaining mixture over the meat.
Step 7
Let the finished roll steep for 10-15 minutes at room temperature, then cut into slices and serve.
