Pork roll with spinach and mushrooms

Category: Meat dishes
Pork roll with spinach and mushrooms

Ingredients

pork (chop) 800 BC
mushrooms (I have champignons) 250 g
fresh spinach 40 g
turnip onion 1 PC.
butter 15 g
vegetable oil 1-2 tbsp. l.
salt taste
ground black pepper taste
garlic (optional) 2-3 tooth.
thyme (optional) 2-3 wet.
rosemary (optional) 1 vet.
Bay leaf 1 PC.
allspice peas 3-4 pcs.

Cooking method

  • Pork roll with spinach and mushroomsCut the carbonate in a spiral with a sharp knife.
  • Pork roll with spinach and mushroomsYou should get a rectangular layer.
  • Pork roll with spinach and mushroomsCover the layer with foil and beat off. I hit it with a rolling pin. The grip is larger and the meat beats back more evenly. You can even roll it out with effort.
  • Pork roll with spinach and mushroomsTransfer the layer to a film, salt and pepper.
  • Pork roll with spinach and mushroomsWash the spinach very well. I collected the last spinach that grew. It turned out not enough. The number can be increased.
  • Pork roll with spinach and mushroomsPut the spinach in a skillet with butter and lightly fry. The spinach should just soften and shrink. This will take 1-2 minutes. Remove from the pan.
  • Pork roll with spinach and mushroomsAdd some vegetable oil to the pan and put chopped onions. Fry until transparent.
  • Pork roll with spinach and mushroomsAdd the diced mushrooms.
  • Pork roll with spinach and mushroomsFry until the liquid evaporates. Salt,
  • Spice up.
  • Pork roll with spinach and mushroomsPut spinach on the meat and spread the mushrooms.
  • Pork roll with spinach and mushroomsRoll into a roll using the film.
  • Pork roll with spinach and mushroomsTie with twine.
  • Pork roll with spinach and mushroomsFry the roll quickly.
  • Pork roll with spinach and mushroomsTransfer to foil. Add herbs and spices. Crush the garlic. I didn't clean. Wrap well.
  • Pork roll with spinach and mushroomsSend to an oven preheated to 180 degrees for an hour.
  • Pork roll with spinach and mushrooms
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

Delicious roll. Recommend!

caprice23
Oh, how delicious !! Only it is possible in more detail, how is it to be cut in a spiral?
Albina
Meat rolls are a wonderful dish both as an appetizer for snacks and for breakfast instead of sausage
kristina1
ang-kay, Angela, beautiful roll .. incomparable
ang-kay
caprice23, Albina, kristina1, thanks for stopping by. This is for you
Quote: caprice23
how is it to cut in a spiral?
Nataliyadifficult to describe. Watch the video under the spoiler. It is in Ukrainian, but the principle is clear. Very easy to understand. I cut it a little harder not into three, but more parts, as if in a spiral I untwist it. Therefore, it turns out "spiral", and therefore thinner.

Quote: Albina
as an appetizer for snacks, and for breakfast instead of sausage
I completely agree. And you also know what it is made of)
V-tina
Oh, what a dumb Angela, well, you have such wonderful rolls coming out
Svetlenki
Angela, cool roll! And it will suit the festive table, you can prepare it in advance. This is me already thinking about the New Year and Christmas holidays.

We should also have Ukrainian pork in the shops ...

It was me after a trip to my mother - I realized in shock that the products there are much ... at times just ... tastier



Oh, yes, and a photo of the dish ... One, but WHAT !!! Excellent still life
ang-kay
Tina, Sveta, thanks for stopping by and appreciating. I am pleased to.
Quote: Svetlenki
can be prepared in advance
Yeah, even in a couple of days.
Quote: Svetlenki
Ukrainian pork
Quote: Svetlenki
at times just ... tastier
Soon and with us, as you will. Western technologies are beginning to be used, and this is not always good. The quality also begins to suffer. Already even in the villages they are fed with all kinds of chemistry, if for sale.




Quote: Svetlenki
One,
Yes, like two. But now I am more and more inclined to think that a couple of photos is enough. Because more people do not always carry information, but simply far, close, even further, even closer
Albina
Quote: ang-kay
Already even in the villages they are fed with all kinds of chemistry, if for sale.
Now Russian pigs have been bred everywhere and low-fat pigs are bred, but the meat of these pigs is no longer so tasty
Svetlenki
Quote: Albina
Now Russian pigs have been bred everywhere and low-fat are bred

Albina, Yes you are right. My husband ate bacon and tortured me, why don't I buy it here and salt it myself. Because there is simply no fat on European pigs. More precisely, there is no one that is suitable for cooking the dish "lard"

ang-kay, Anzhi, I'm sorry that we are here about the "sore" in your recipe

Quote: ang-kay
But now I am more and more inclined to think that a couple of photos is enough.

Of course. You just spoiled us with your staged photos. I can't even imagine how long it takes! Thanks again
ang-kay
Quote: Albina
and bred low fat
It seems to me that this is not why. Previously, they were fed with compound feed, silage, wheat, beet. And now? Everything for fast growth. No one benefits from keeping a pig for a year. it needs to be grown quickly and sold.
Quote: Svetlenki
time is running out
Yes, it happens that a very long time. You change the composition or the plate or the background. And it happens 5 minutes. How it goes. It's very difficult now. It is dark and cloudy all the time. And I have no suitable light. An expensive pleasure. Thanks for the praise)

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