Pork roll baked with tomatoes and sweet peppers
10 servings
110 minutes
Meat rolls are also good because there are no limits to your imagination: they can be stuffed with almost any vegetables, a mixture of bread crumbs, and even other meat products!
1
Thaw the pork if it was bought frozen or simply wash and dry it with a paper towel if it was sold chilled. Wash the tomatoes and slice them into 1 cm thick slices, wash the peppers, dry them and coat with 1 tablespoon of olive oil. Preheat the oven to 200 degrees, place the tomatoes and peppers in a baking dish, add a sprig of thyme on top of the tomatoes for aroma or crumble it with your fingers for a richer flavor, sprinkle with freshly ground black pepper and bake for 30 minutes.
- Pork neck: 3 kg
- Tomatoes: 4 pieces
- Sweet pepper: 2 pieces
- Olive oil: 4 tablespoons
- Fresh thyme: 1 stem
- Ground black pepper: to taste
2
Marinate the pork in a mixture of 3 tablespoons of olive oil, paprika, oregano, pepper, salt, and crushed garlic, evenly distributing it between two pieces and leaving it while the vegetables bake.
- Olive oil: 4 tablespoons
- Sweet paprika: 2 teaspoons
- Dried oregano: 2 teaspoons
- Ground black pepper: to taste
- Sea salt: to taste
- Garlic: 2 cloves
3
After 30 minutes, take the vegetables out of the oven, place the peppers in a plastic bag or wrap them in food film and let them cool. After 10 minutes, open the bag, and if the peppers have cooled enough to handle, peel off the skin: it will come off easily due to the steam. Set the oven temperature to 220 degrees.
4
Cut the cleaned pepper into strips 1 cm thick and evenly distribute them on two rolls. Cut the pork from the wide edge and open it like a book, placing the same spices, strips of sweet pepper, and slices of tomatoes inside, carefully holding the edges, roll it up, slightly tuck the narrow end inward to prevent the filling from spilling out. Then tie the roll with twine, silicone baking cords, or regular thick thread, or simply secure the edges with toothpicks, place it in a baking dish, add a sprig of rosemary on top, or crumble it with your fingers, sprinkle the meat, and send it to a preheated oven for 40 minutes.
- Sweet pepper: 2 pieces
- Tomatoes: 4 pieces
- Sweet paprika: 2 teaspoons
- Dried oregano: 2 teaspoons
- Fresh rosemary: 1 stem
5
Check readiness after 40 minutes by piercing it with a knife or toothpick: the juice should run clear. If the roll is not ready, increase the cooking time by 10 minutes and check again. Do the same with the second piece of neck. If the meat starts to burn, cover it with foil on top, and about 5 minutes before it's done, remove it so that the pork browns.
6
Remove the rolls, let them cool slightly, and carefully remove all fastening elements: the meat has taken shape and won't fall apart. Cut into portion-sized pieces across the roll, serve with roasted vegetables, potatoes, or any sauce of your choice, including Italian pesto sauce, which pairs well with many dishes.