Pork rolls
I don’t know where this dish came from in our family, but it’s been here for as long as I can remember. They were usually made for festive occasions. The idea of the dish itself is simple, but the preparation takes a little time and requires a bit of skill. The idea is that the meat, either fillet or ham, is cut into slices and then carefully pounded until it is thin and soft. A piece of carrot, onion, and lard or smoked bacon is then put inside, and the meat is seasoned with salt and pepper. The meat is rolled up so that the filling inside does not come out, browned, and stewed until soft. The resulting meat broth is used to make a sauce and these meat rolls are eaten with boiled potatoes.
I’ve made a slight adjustment to the finishing of these rolls, adding browned butter frying, parmesan mushroom sauce, and asparagus quickly fried in olive oil.
Preparation time: About 2 hours
Level: Medium
Quantity: Serves 4
Ingredients:
Meat rolls:
Eight pork loin steaks, about 2 cm thick
One large onion, cut into slices
One medium carrot cut into pieces about 5 cm long and then into slices
A thin slice of rindless lard or smoked bacon
Sea salt and black pepper to season
Cooking oil for browning.
Mushroom sauce:
10 small mushrooms, sliced
1 tbsp Worcestershire sauce
1 tbsp dark soy sauce
200 ml whipping cream
2 tbsp grated parmesan
Potatoes:
1-2 potatoes with skin per person, washed and sliced into slices about 0.5 cm thick
Olive oil for cooking
Sea salt for seasoning
Asparagus:
2-3 asparagus spears per person, bottom of stem removed with a diagonal cut
Sea salt and black pepper for seasoning
Olive oil for frying
Preparation:
- Cut 8 slices of pork tenderloin, about 2 cm thick, and press them thinly between two pieces of cling film. Make sure not to break the meat.
- Cut the onion into slices and the carrot into 5 cm long pieces and slices.
- Cut the bacon into thin strips. You don’t need to use a lot of lard, it’s just to make the meat roll juicier on the inside.
- Place the onion slice, carrot slice and bacon strip roughly in the middle of the piece of meat, season with salt and black pepper and roll up the roll. To do this, lift one edge over the filling, fold the edges on both sides over the filling so that it looks like a closed envelope and roll up the meat roll.
5 Fill all the rolls in this way. There are several techniques you can use to prevent the rolls from coming apart during browning. You can secure the edge of the meat roll with a toothpick, but it’s easier to use simple sewing thread to wrap the meat roll. - Brown the meat roll in cooking oil on a frying pan over high heat until nicely golden brown on all sides. Browned meat rolls will no longer fall apart. Carefully remove the thread wrapped around the meat rolls, pour about 200 ml of water into the frying pan used to brown the rolls, cover the rolls with a lid and let them simmer for about an hour.
Eat the finished meat rolls with boiled potatoes. Use the liquid used to brown the meat rolls to make a delicious sauce with cream and a little flour. - Alternatively, prepare baked potatoes. Cut the potatoes into slices about 0.5 cm thick, mix with olive oil and arrange in a single layer in the pan. Season with sea salt and, if desired, thyme. Preheat the oven to maximum heat and cook the potatoes for about 20 minutes until they are browned on top. Remove the potatoes from the oven and turn the potatoes over so that the top side can also brown slightly in the delicious oil.
- To make the sauce, cut the mushrooms into slices, fry quickly in cooking oil, add 1 tbsp Worcestershire sauce and 1 tbsp dark soy sauce, let the sauces evaporate slightly, add the whipped cream, and mix. Remove the pan from the stove and stir in 2 tbsp grated parmesan into the sauce. Season with black pepper and salt if necessary.
- Cut a piece of the asparagus stalk from the thicker end with a diagonal cut and fry the asparagus in a slightly hotter pan with sea salt and black pepper for about 2 minutes, turning the asparagus constantly. The asparagus must remain crunchy.
- Before serving, brown 3 tbsp butter in a pan and fry the meat rolls in it until they are golden brown and delicious.
- Arrange all the ingredients on a plate and serve, garnishing the food with fresh herbs
Ready!!
