I would like to introduce you to a very tasty version of pork roll with champignons, the piquant taste of which is given by bacon and grainy mustard, and the aroma by rosemary.
Although you can choose the greens to your taste.
In the video recipe, I will show you how to properly cut a piece of meat so that you get a meat layer for wrapping the filling in a roll.
Pork roll with mushrooms can be both in the everyday menu and in the festive one.
Ingredients:
2.5 lb pork loin (about 1.2 kg)
0.5 lb Champignons (about 250 gr)
0.3 lb bacon (about 150gr)
1 onion
3 tsp Grainy mustard
Fresh rosemary to taste
Salt and pepper to taste
Directions:
I cook 1.2 kg of pork loin.
Make a cut on a piece of meat, leaving about 1 cm from the end.
Unfold the piece and make another cut, also not reaching the end by about 1 cm.
It’s not very difficult and it’s okay if the thickness of the meat is not the same.
Spread the meat into one large layer.
Make incisions in the thickest parts.
Salt the back of the meat.
Pepper the back of the meat.
Rub the spices into the meat.
Cover with clinging film.
Lightly pound the meat.
Just to even out the thickness a little.
Add salt and pepper to taste.
I use fresh rosemary.
Add this aromatic herb to taste.
You can add your favorite seasonings to the meat.
Roll the meat into a roll.
Allow to marinate while the filling cooks.
Cut the bacon strips into large pieces.
Heat a frying pan well.
Place the bacon on the dry pan.
Fry the bacon a little.
When the bacon is browned, transfer to a plate.
Finely chop one large onion.
Transfer the onion to the pan where the bacon was fried.
Finely chop the mushrooms.
Saute the onion until soft over medium heat.
Add the mushrooms to the onions.
Mix the onions with the mushrooms.
Fry over medium-high heat until brown.
Salt and pepper the mushrooms to taste.
Fry for another 20 seconds and turn off.
Arrange the meat on a board.
Add 3 teaspoons of grainy mustard.
Spread evenly over the entire surface of the meat.
Lay out the bacon.
You can add ham instead of bacon.
Place the fried mushrooms.
Wrap the meat tightly into a roll.
I will use cooking string.
Tie the roll together in several places with kitchen twine.
Tie the threads very tightly.
Instead of threads, you can wrap the meat in foil or parchment paper.
Transfer the meatloaf to a baking dish.
Bake the meat at 160°C/320°F for 80–90 minutes.
Trim the threads carefully.
This is very good!
Juicy, aromatic meat.
