Pork roll with mushrooms and vegetables
- vegetable oil – 3 tbsp.
- thyme - 4 sprigs
- small onion – 1 pc.
- red bell pepper – 1 pc.
- hot green pepper – 1 pc.
- canned green peas – 100 g
- salt – to taste
- orange juice – 4 tbsp.
- champignons – 200 g
- pork fillet – 800 g
- tomato – 1 pc.
- Wash the mushrooms and slice them thinly. Peel the onion and cut it into half rings. Fry the onion in 1 tablespoon of heated vegetable oil for 5 minutes. Add the mushrooms and cook, stirring, until all the liquid has evaporated.
- Wash and core the sweet and hot peppers. Dice the sweet peppers and chop the hot peppers. Make a cross in the tomato and plunge it into boiling water for 1 minute. Then rinse with ice water and peel. Cut the flesh into pieces.
- Rinse the thyme and separate the leaves. Drain the green peas. Combine the chopped vegetables, green peas, thyme, mushrooms, and onion in a bowl. Season with salt and pepper to taste and stir.
- Wash and dry the meat. Make a deep slit lengthwise, stopping about 0.7 cm from the bottom. Open the meat like a book. Use a knife to make frequent slits in the thickest parts. Cover with plastic wrap and pound into a thin layer. Season with salt, pepper, and drizzle with a little vegetable oil. Spread the filling on top in an even layer.
- Roll the meat into a roll and tie it in several places with twine.
- Heat the remaining oil in a large skillet and fry until golden brown on all sides, 8–10 minutes. Transfer to a greased baking sheet, drizzle with orange juice, and bake in the oven for 40 minutes at 200°C.
Oven-baked pork roulade with mushrooms and onions is an incredibly impressive dish, a recipe you can save for a holiday table. It's best to use a vein-free pork fillet or ham, as pork neck can be too fatty for some. The meat for the roulade is pounded first, then wrapped around a filling of sautéed mushrooms, onions, and spices, sealed in a hot pan, and then baked until golden brown. The result is flavorful, juicy, and filling—a must-try!
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