Pork roll with vegetables
4 servings
60 minutes
Pork roll with vegetables is a delightful dish of European cuisine that combines the tenderness of meat with the richness of vegetable and nut flavors. This dish has roots in traditional meat rolls where the filling plays a key role in creating a rich taste. The combination of leeks, mushrooms, and walnuts adds sophistication to the roll, while white wine contributes subtle wine notes. Baking in the oven allows the meat to reveal its juiciness and aroma fully. This roll is perfect for a festive table or a cozy family dinner. Served with a pureed sauce of wine and carrots, it gains special richness. This dish not only pleases the palate but also brings aesthetic pleasure due to its appetizing presentation.
1
Chop the leek and simmer in water for 10 minutes.
- Leek: 0.5 piece
- Water: 200 ml
2
Fry mushrooms and onions in olive oil.
- Fresh champignons: 300 g
- Onion: 2 heads
- Olive oil: 3 tablespoons
3
Puree half of the champignons and all the leek with salt in a blender. Sauté the resulting mixture with walnuts a little.
- Fresh champignons: 300 g
- Leek: 0.5 piece
- Salt: to taste
- Crushed walnuts: 2 tablespoons
4
Cut the meat into pieces 2-3 cm thick (do not cut all the way through!)
5
Place the vegetable mixture on each piece. Sprinkle with pepper to taste.
- Ground black pepper: to taste
6
Tightly tie the meat with string.
7
Pour white wine over the meat and add sliced carrots and the remaining mushrooms.
- Dry white wine: 200 ml
- Carrot: 1 piece
- Fresh champignons: 300 g
8
Bake in the oven at 180°C for 45-60 minutes.
9
The wine and carrot sauce can be pureed if desired and served with meat.