Stuffed Pork

Prepare a baked stove in the oven stuffed with a piece of pork or stuffed pork rolls - an excellent idea for a festive menu, for a family dinner or dinner on weekends.

Pork stuffed with mushrooms, vegetables and cheese

Ingredients:

Preparation

On vegetable oil, we save the small-cut onions. Add the mushrooms and protushim for 15 minutes on low heat. Let's throw this mixture into a colander. We cut the sweet pepper into small short straws, and the olives - or half-and-half along, or in circles. Chop the garlic and almost all the greens. We mix it all with the onion-mushroom mixture. Add grated cheese and spices. Slightly add and mix.

Piece of pork thoroughly rinse and dry with a napkin. Using a sharp knife, make a neat cut along the center, but not to the end. A piece of meat now resembles the cover of the book. We will unfold it, slightly we will beat off and we will lay out a stuffing inside. Gently bend the edges and bandaged in different directions chef's twine (or just thick white cotton thread). We drop this meat package in spices. Now meat roll should be packed - either in foil or oiled paper. Spread on a baking sheet and bake in the oven at a temperature of about 200 degrees C for about an hour (depends on the age of the meat and the thickness of the piece). Cool it, do not unwrap it, then remove the wrapper and twine. Sliced ​​and beautifully laid out on a dish. We serve with greens and light wines.

Pork rolls stuffed with prunes and nuts

Ingredients:

Preparation

Prunes are steamed with boiling water for 10-15 minutes, after which the water is drained and cut not too finely. Fill with cognac or strong light wine, after 10 minutes the wine is drained. Add ground nuts and grated cheese. Consistency can be adjusted with grated wheat breadcrumbs.

We chop the meat into chops and lightly beat off from both sides. At the edge of each piece we spread the filling. We wrap and wrap in a spiral twine. We tie and wrap each roll of pork in a greased foil or paper. Bake in an oven at medium-low temperature for about 50 minutes. Cool, unfold the foil and remove the twine. Sliced ​​and served with brandy or strong light wines.