Pork rolls stuffed in a pan. Meat rolls with stuffing

Calories: Not specified
Cooking time: Not indicated

meat rolls not as often cooked as, for example, cutlets or chops. Although it takes no more time to cook and the products are almost the same, but apparently the whole point is that, out of habit, they continue to be considered a labor-intensive dish that requires some skill. Meanwhile, skill is needed only when twisting miniature rolls for one bite, and even men can easily cope with ordinary ones. Our photo recipe of pork rolls stuffed in the oven is direct proof of this.

Diversifying meatloaf is as easy as any everyday dish from meat products. We change the filling and get a completely different taste. Roll in breading - and the rolls look different, and the taste also changes. We cook not in a pan, but in the oven with gravy - and now a completely different dish. Depending on the chosen cooking method, the rolls will turn out ruddy, fried, or vice versa - juicy with big amount delicious sauce.

In the proposed recipe, meat rolls are prepared with a filling of fried vegetables, garlic and herbs. If desired, you can add ham or cheese, put boiled egg or mushrooms. IN last time we were preparing.

Ingredients:

- lean pork - 350-400 g;
- onion - 2 pcs;
- carrots - 1 medium;
- tomatoes - 2-3 pcs;
- sweet pepper - 1 pc;
- garlic - 3-4 cloves;
- any greens (fresh or frozen) - 2 tbsp. l. crushed;
- vegetable oil - 5 tbsp. l.;
- salt - to taste;
- black pepper, spices for meat - add everything to taste.

Recipe with photo step by step:

Peel a piece of pork, cut off all the films, fat. Cut into small slices the size of half the palm of your hand. If it turned out more, leave it as it is, and after beating, when the layers still increase in size, cut into two or three parts.

Beat off the layers of meat on both sides to a thickness of 0.5 cm. You need to beat off carefully, not very hard, so as not to break the meat to through holes. It is desirable to give the layers a rectangular or elongated shape, then it will be more convenient to wrap the rolls. Salt and pepper each layer on one side (inside). Fold in a pile and cover, leave to marinate for 10-15 minutes.

Prepare everything for vegetable filling. Grate the carrots on a grater with large holes, chop the onion into small cubes, and finely chop the tomatoes and pepper (if you add it). It is better to take tomatoes that are not very juicy or remove the middle with seeds before frying. The filling should not be liquid.

Heat up two tablespoons of oil in a frying pan. First, pour the onion, fry it a little, and as soon as it starts to brown around the edges, pour the carrots. Fry for three to five minutes until the carrots become softer, but not fried. Add tomatoes and peppers, stir, fry for another two to three minutes.

Cool the filling a little, season with black pepper and spices to taste, salt, squeeze the garlic or grate it. Add any greens of your choice. Mix everything and arrange on the prepared layers of meat, on the peppery side. Leave the edges on both sides empty so that it is more convenient to twist the rolls.

Twist not very tightly, starting from the wide side. If the layers are wide, tuck the edges inward, close the filling.

Wrap the prepared rolls with threads (regular or pull with cooking thread). Heat the oil, pouring it into a layer of 1-1.5 cm.

Lay out the rolls, fry over low heat on all sides, turning with a spatula as it browns. Total time frying - 7-8 minutes for small rolls or 10 minutes for medium-sized blanks. After frying, you can put it in a cauldron and put it in the oven for 8-10 minutes.

Serve the meatloaf hot with a side dish of your choice. It could be vegetable stew, pasta, buckwheat, rice, potatoes and more.
By the way, you can cook from minced meat, for example, as we cooked last time -

Italian meatloaf with ham and pepper

Marinade Ingredients:

Olive oil - ¼ cup
Balsamic vinegar - ¼ cup
Crushed garlic - 2 cloves
Chopped parsley - 2 tbsp. l.
Black pepper - ¼ tsp

For meatloaf:

Steak - 600 g
Fried Bell pepper- 350 g
Chopped parsley leaves - 3 tbsp. l.
Prosciutto - 10 slices
Basil leaves - 24 pcs.
Grated parmesan - 3 tbsp. l.
Black pepper - ¼ tsp

Cooking:

1. For marinade: mix all ingredients and mix well. Set aside.
2. Cut the meat in half lengthwise, without cutting to the end of 1 cm. Expand it like a book. Place the steak in a saucepan, pour over the marinade and refrigerate overnight.
3. Preheat grill to medium heat. Spread the pepper halves on the surface of the meat, sprinkle with 1 tbsp. l. parsley. Top with ham slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons of parsley and pepper.
4. Roll the meat into a roll. Fasten the roll with kitchen string every 4-6 cm. Grill the steak, turning often, until desired doneness. Transfer the cooked steak to a cutting board, cover with foil and let rest 10 minutes. Remove the string, cut the meat into slices and serve.

Meatloaf with pumpkin and nuts

Ingredients:

Whole piece of pork or beef pulp - 1 kg
Pumpkin pulp - 120 g
Walnuts - 80 g
Garlic - 4 cloves
Chili pepper - ½ pc.
Salt, black pepper - to taste

Cooking:

1. Place the meat on a cutting board.
2. Make an incision in the center along the fibers, not reaching the bottom ½ cm. Push the meat apart with your hands and make deep transverse cuts inside the pieces of the layer on the right and left, along, not reaching each edge ½ cm. Open the piece of meat like a book.
3. Cut thickened places, if any, cover the meat with a film and beat with a hammer so that the layer thickness is from 5 mm to 1.5 cm, depending on the size of the piece itself.
4. Prepare the filling.
5. Grind pumpkin, nuts, garlic and chili with a blender. Salt and pepper the filling to taste.
6. Rub the meat prepared as described above with salt and pepper. Spread the filling on the meat, smooth, roll up the roll.
7. Put the roll in the baking sleeve, fasten the sleeve according to the instructions on the package.
8. Bake in an oven preheated to 190–200 degrees for 35–40 minutes or until done.

Meatloaf with porcini mushrooms

Ingredients:

Minced beef - 500 g
Tofu cheese - 200 g
Egg - 1 pc.
Frozen chopped porcini mushrooms - 600 g
Milk 0.5% - 1 cup
Oatmeal - 4-5 tbsp. l.
Salt, pepper - to taste
Dried herbs - to taste

Cooking:

1. Stew mushrooms in milk until tender (about 30 minutes), salt in the process. 3-5 minutes before readiness, add 4 tablespoons oat bran. Cool down.
2. Preheat the oven to 200 degrees. Mix minced meat, tofu, egg and spices. Sprinkle a sheet of baking paper with oat bran.
3. Spread the resulting mixture of minced meat, tofu and eggs on top in a rectangular layer 5 mm thick. Distribute on top of the layer mushroom stuffing. Carefully roll up the roll. Bake in the oven until golden brown, about 30-40 minutes.

Meat rolls with prunes

Ingredients:

Pork pulp - 500 g
Prunes - 100 g
Salt, pepper - to taste

Cooking:

1. Pour prunes hot water and leave for half an hour. Then drain the liquid, rinse the dried fruits.
2. Wash the pork, cut into slices 6–7 mm thick. Lightly beat the meat, salt and pepper to taste. Put 2-3 prunes on each piece. Roll the meat into rolls and secure with toothpicks. Salt and pepper as desired.
3. In a frying pan over medium heat, heat 2 tbsp. l. vegetable oil. Send the rolls to the pan and fry until golden brown. Rolls can be cooked in the sleeve for baking in the oven. Serve rolls hot or chilled.

Exquisite meatloaf

Ingredients:

Pork tenderloin - 2 kg
Ham - 300 g
Chicken eggs - 2 pcs.
Pears - 2 pcs.
Pickled cucumber - 1 pc.
Nuclei walnuts- 1 tbsp.
White wine, salt, spices, vegetable oil

Cooking:

1. Prepare the pork: wash the meat thoroughly, pat dry with a towel. Marinate for 2 hours in dry white wine with salt and pepper. Discuss again. After that, with a sharp knife, cut the meat in the shape of a "book".
2. Peel the nut kernels from the shell, calcined in a frying pan for 10 minutes. Half was ground in a coffee grinder to a state of fine crumbs. Mix the ground nuts with the egg so that a homogeneous mass is obtained. Add whole nuts, pear and cucumber slices and mix again.
3. Put a layer on the meat thin slices ham. Then nut filling, after a little salt and pepper. Roll up the meat. Twist the rolls with kitchen string.
4. Grease the rolls on top sunflower oil, leave in plastic bag for 10–15 min. After that, when the oil is absorbed, bake the meat for 1 hour in the oven at a temperature of 180 degrees.
To make the roll more juicy, pour over the meat with the juice that stands out.

Turkey roll with vegetables

Ingredients:

Turkey fillet - 350 g
Garlic - 5 cloves
Carrot - 1 pc.
Egg - 1 pc.
Mixture of frozen vegetables - 150 g
salt and ground pepper- taste
Parsley greens - to taste

Cooking:

1. Cut the fillet in small pieces, mix with chopped carrots and garlic.
2. Add the egg, finely chopped parsley, salt and pepper to taste.
3. On aluminum foil, greased with oil, spread the meat in a thin layer. Place frozen vegetables on top.
4. Sprinkle with salt and pepper, roll up.
5. Wrap the roll in aluminum foil. We spread it on a baking sheet, pour a little water and put it in an oven preheated to 180 degrees.
6. Bake for 20 minutes, then cut the foil, pour the resulting juice over the roll and bake until the roll is browned.
7. Ready roll cool slightly, slice and serve.

Pork roll with cranberries

Ingredients:

Pork (brisket) - 1.5 kg
Dried cranberries - 125 g
Brandy - 50 ml
Thyme - 5-6 sprigs
Salt, pepper - to taste
Olive oil - to taste

Cooking:

1. Rinse cranberries warm water, pour brandy and leave for 30 minutes.
2. Put the meat on a cutting board. Make an incision in the center along the fibers, not reaching the bottom ½ cm. Push the meat apart with your hands and make deep transverse cuts inside the pieces of the layer on the right and left, along, not reaching each edge ½ cm. Open the piece of meat like a book.
3. Cut thickened places, if any, cover the meat with a film and beat with a hammer so that the layer thickness is 1.5–2 cm. Salt and pepper the meat, sprinkle with thyme leaves.
4. Grind the cranberries in a blender to a coarse puree, put a thin layer on the meat, roll up the roll, tie it with kitchen string. Rub the roll with salt and pepper, drizzle with olive oil.
5. Bake in an oven preheated to 180 C for 50–60 minutes, periodically pouring over it with the released juice. Serve hot or cold.

Meatloaf with garlic

Ingredients:

Pork ham or shoulder - 1.5 kg
Garlic - 3 cloves
Spicy Italian herbs- 2 tsp
Salt, pepper - to taste
Vegetable oil - 2 tbsp. l.

Cooking:

1. Wash the meat, dry it and lightly beat it off.
2. Pass the garlic through a press. Rub meat with spices herbs and garlic, leave to marinate for an hour.
3. Roll the meat into a tight roll and tie with kitchen string.
4. Place the roll on a foil-lined and oiled baking sheet.
5. Send to the oven, preheated to 180 degrees, and bake for about 2 hours, pouring meat juice over it.

Meatloaf with vegetables

Ingredients:

Pork or beef without bone - 2 kg
Carrot - 350 g
Sweet pepper - 1 pc.
Spinach - 1 bunch
Cheese - 150 g
Garlic - 2-3 cloves
Bay leaf - 2 pcs.
Salt, pepper - to taste
Vegetable oil - 2 tbsp. l.

Cooking:

1. Wash the meat, put it on the work surface. With a sharp knife make a deep incision in the center along the fibers, not reaching the very bottom by about 1–1.5 cm. Push the incision apart with your hands. Cut the right half across the fibers into 2 parts, not reaching the edge of 1 cm. Open like a book. Cut the left half in the same way.
2. Peel the carrots. Dip in boiling salted water for 3-4 minutes. Then discard in a colander and rinse with cold water.
3. Remove the seeds from the red pepper and cut it into long strips.
4. Wash and chop the spinach. Rub the meat with salt, pepper and crushed garlic. Put carrots, peppers, crumbled cheese and spinach on meat, wrap in a roll. Tie the roll with kitchen string and brush with vegetable oil.
5. Place the roll in an oven preheated to 180 degrees and bake for about an hour.
6. Before serving, cool the meat a little, remove the cooking string and cut into thin slices.

Meat rolls with nuts and cheese

Ingredients:

Beef steaks - 5 pcs.
Salo or bacon - 200 g
Salt, pepper, rosemary - to taste
Walnuts - ½ cup
Hard cheese - 200 g
Vegetable broth - 1 l
Olive oil - for greasing
Greens - for decoration

Cooking:

1. Cut each steak lengthwise without reaching the edge. Expand it and beat it well to get a thin layer. Cut the salo into as thin slices as possible. Lay on top of each layer of beef. Salt and pepper, sprinkle with rosemary.
2. On top of the lard, lay out the chopped (with a blender or meat grinder) nuts. Sprinkle with grated cheese. Wrap tightly with a roll and tie with a thread (or stab with a toothpick). Place in a mold greased with olive oil.
3. Pour in the broth and put in the oven for 1 hour. Remove threads before serving. Serve on a platter garnished with herbs.

Bon appetit!!!

If you are tired of cutlets and chops, I offer you an alternative - pork rolls with stuffing. They - great addition to garnish, and great snack. If they cool in the refrigerator, they cut perfectly. Cooking them is not at all difficult, but the result will please you!

To prepare pork rolls with stuffing in the oven, we need the products indicated in the list.

How do we prepare the meat? Cut the loin into portioned pieces. Sprinkle each piece with salt, pepper and spices for meat.

We beat off pieces of meat between layers of cling film or in a bag. We beat very thinly.

Let's start preparing the filling. We clean the mushrooms and cut into thin slices.

Cut the onion into quarter rings.

We rub the carrots on a grater with large holes.

Pepper cut into small pieces.

Saute onions and carrots in vegetable oil.

When the vegetables are soft, add mushrooms and peppers to them.

We fry together for 7-8 minutes.

While the vegetables are frying, grate the cheese on a fine grater.

Add cheese to cooled vegetables, mix thoroughly. The filling is ready!

We put the filling on the broken piece of meat, slightly retreating from the edge.

We roll with a roll. From two opposite ends we fill the meat inside.

Heat up a frying pan with vegetable oil. In hot oil, seam down, lightly fry the rolls, a few minutes on each side.

We shift the rolls into a baking dish, add 100 milliliters of water, 2 tablespoons of vegetable oil, cover with foil and send to the oven, heated to 190 degrees, for 30 minutes. Then we open the foil and leave the pork rolls with the filling in the oven to lightly brown.

The rolls are ready. They have enough toppings, so they can be served without a side dish.

Cut the cooled rolls and serve as an appetizer. Bon appetit!

Description

Stuffed pork rolls- this is a great replacement for the ordinary and already somewhat boring chops and cutlets. You can cook them for everyday meals, and as a treat for festive table. And in fact, and in another case, such a dish will be quite appropriate.

We will start the rolls with cheese and fried vegetables. It will make the taste this dish quite unbanal. In addition, the cheese will melt under the influence of temperature, soak the meat and make it more tender and fatty.

In general, if you want to surprise your household or guests, then cook pork rolls with stuffing in accordance with this photo recipe!

Ingredients

(500 - 600 g)
Pomegranate juice
(200 ml)
(1 PC.)
(1 PC.)
(2 - 3 cloves)
(150 - 200 g)
(a couple of branches)
(a couple of branches)
(2 pcs.)
(4 tablespoons)
(100 g)
(taste)
(taste)
(taste)

Cooking steps

Let's tackle the meat first. We will divide it into pieces and beat it well, turning it into a cake, as in the picture below.

* Wrap the meat in cling film or else in a package before you start beating it off. Thanks to this, you will save time on cleaning, because in this case small pieces meat will not scatter throughout the kitchen.

Now we will move the meat into a deep container and fill it with pomegranate juice. Let it feed on it a little. This will take approximately 40 minutes.

* This manipulation of the meat will help make it more tender.

While we marinate the pork, we'll take care of the vegetables. Finely chop the onion, and cut the carrot into strips.

Those vegetables that we cut in the previous step should be sent to fry. At the same time, they need to be salted and sprinkled with black ground pepper.

At this stage, we will chop the herbs and garlic, as well as coarse grater grate hard cheese.

In one container we send roasted vegetables, herbs, garlic and grated cheese. Mix all this well.

Now for our future rolls we will prepare a breading in which we will fry them. To do this, beat the eggs, adding a little salt to them, and also pour the amount of breadcrumbs required by the recipe on a flat plate.

Remove meat from marinade and pat dry. Each piece is salted and sprinkled with spices.

Let's start the pork rolls with the previously prepared cheese and vegetable filling.

The result of our work should look like this.

We roll our rolls in batter: first we dip them in breadcrumbs, then in a beaten egg, and then again in breadcrumbs.

Such a manipulation should help glue the rolls and close its side parts.

In order to be sure that the rolls do not unroll during cooking, we will send them briefly to the freezer.

We will fry in a frying pan preheated with vegetable oil, while the seam should be at the bottom.

You need to fry the rolls on all sides, while the fire should be moderate.

Let the stuffed pork rolls cool slightly and serve them with or without a side dish.

Bon appetit!!!

There are dishes that are forgotten or not even remembered, but meat fingers I remember from childhood, and for me this dish is a delicacy. Before, when there was no great abundance various recipes,on festive tables as meat dish Mom often gave fingers. For her, the process of preparing for the event lasted 2 days, because all the dishes required time and attention. Even then, she connected our whole family to cooking fingers, and now I do the same. And on the eve of the holidays, I again decided to cook fingers, although they are not frequent guests on our table. I do them right away. great amount, I cook something right away, I send the rest to the freezer. And I want to leave for you a recipe for meat krucheniki from Soviet times, which I see no reason to change and clearly follow its instructions.

Kitchen appliances and utensils: toothpicks, a heavy-bottomed saucepan or a slow cooker.

Ingredients

Choosing the Right Ingredients

Pork tenderloin can be replaced with beef but tastes better with pork.
It is better to cut it slightly frozen, so if you have fresh meat, send it to the freezer for one and a half to two hours.
Additionally, you can use any other seasonings that go well with meat in the recipe. I share with you his classic version.

By the same principle it is possible cook pork rolls with prunes by simply adding it to the stuffing.

Instead of pork, you can use beef, but then increase the time for stewing the rolls by 30-50 minutes.

Step by step recipe

Divide pork tenderloin into 5 parts. The width of each will be the width of your fingers, so make it as large as you like.
Cut each piece lengthwise up to 1 cm thick. See the photo for how to do it correctly.
Beat each piece of meat, salt and pepper on both sides and stack on top of each other, cover and leave for now.
Cut into pieces 1 kg of pork pulp and 250 g of lard. Peel and rinse 5-6 cloves of garlic and pass everything through a meat grinder.
The resulting minced meat is well peppered, salted and mixed. If you wish, you can add to it at this stage any spices to your taste.
Put 1 tsp on the edge of the beaten meat blank. minced meat and wrap in a roll in one layer, and cut off the excess. From the cut piece, you can also make a small finger.
The filling should not stick out of the workpiece, correct it with your fingers. Pinch the edge of the finger with a toothpick, look at the photo how to do it correctly. Repeat this process with all the meat.
Heat the vegetable oil in a frying pan and fry the fingers on it from all sides for big fire. Do not fry for a long time so that the juice does not come out.
Pour 1 liter into the pot warm water and put 2 tsp. salt, 5 peas allspice or any other pepper and a couple of bay leaves.
Remove the toothpicks and put the fingers in this broth. Send to fire. When it boils, put the minimum fire and simmer for 1.5 hours. They can also be cooked in a slow cooker in the “Extinguishing” mode for 1.5 hours.

Even if you do not like lard, be sure to add it to the filling, this is how it can become juicy and tasty. After extinguishing, fat in it will not be felt at all.

video recipe

And now I invite you to watch a short video that describes in great detail the entire process of preparing delicious, meaty fingers. You will see how to prepare the products, what size to cut the meat, what the filling is, how to roll the rolls and what will come out when fully cooked.

And here is another simple but very delicious recipe pig fingers. Here we will use cheese and mushrooms as a filling. This time we will bake pork rolls with stuffing in the oven. During baking, they form an appetizing golden brown which no one can resist.

In principle, anything can be used for filling such a dish. By the way, By classic recipe for her used lard with garlic, salt and pepper. Of course, such fingers were very juicy, but for those who have a negative attitude towards fat, they are not suitable.

Servings: for 10 people.
Kitchen appliances and utensils: threads, frying pan, saucepan, hob.
Calories: 302 kcal per 100 g of product.
Cooking time: 1 hour.