For a roll, you can take absolutely any piece of pork, but the neck or so that there are streaks of fat is best. Herbs and spices can be taken according to your taste and preference. Dry wine can be replaced with natural apple juice.
Prepare all the ingredients you need to make the roll.
Rinse and dry a piece of pork. Then cut the piece down the middle without cutting. Then use a knife to cut into the sides, revealing the meat.
Beat the meat well, salt and pepper.
Brush the surface of the meat with mustard.
Sprinkle mustard with dry herbs on top. I have a mixture of parsley, dill and cilantro.
Peel the garlic, coarsely grate and sprinkle on the meat.
Roll the prepared meat into a tight roll.
Tie the roll with culinary thread or special clips.
Top the roll with grain mustard.
Place the roll in a baking sleeve and tie one end. Tuck the second under the bottom and put it in the refrigerator for 6 hours.
Pour white wine into your sleeve and tie the other side. Place in a baking dish with some water on the bottom.
Place the roll dish in a hot oven and bake at 180 degrees for 70 minutes. Then remove and cut the sleeve from the top. Pour the resulting juice over the roll and bake for another 5-7 minutes. Remove the roll and cover with foil, let stand for 10 minutes. Then cut and serve.
Categories: Diet recipes