Pork rolled Stuffed
  • 40’ minutes
  • 5 servings
  • 1400/1500 gr pork meat
  • 1 spoon mustard
  • 2 spoons olive oil
  • 3-4 bars gruyere
  • 4 slices smoked cheese
  • 5 slices of bacon
  • 1 green chopped pepper
  • 1 big chopped carrot

First of all, you will ask from the butcher to cut the meat in a suitable way so as to roll it. Place the meat on a wrapping paper. Begin by rubbing the olive oil with a pastry brush, then we the mustard, add salt and pepper and sprinkle with the herbs’ mixture. Repeat the process for the other side, too. Then, we move on to the preparation of the filling. Place the slices of smoked cheese kai the slices of bacon, right in the center. On the side, where we will start folding the pork, we place the gruyere. Finally, add the chopped vegetables in the middle. Fold in tightly and carefully the 2 sides. Wrap the pork roll on a wrapping paper and then tie it up with the twine. We place the meat in a roaster, not in a baking pan, so that the meat will not dry. Then add about 2/3 cup water to the roaster and cover with its lid. Bake in a preheated oven at 210 degrees for about 1.5 hours. Then remove the roll from the oven and remove the twine and the wrapping paper. Put the roll back in the oven to blush. Cook it for more 6-7 minutes on each side. It is served hot, but it is also eaten comfortably cold.

We suggest to combine this with feta sauce: Put a saucepan on medium heat, to preheat the heavy cream. Mush up feta into the blender with heavy cream and add the mashed garlic, the dill, some paprika and pepper and pour them into the saucepan with the heavy cream. Continue stirring as the sauce thickens. Remove from the heat, add butter and continue to stir for a little longer.

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