Meat Roll

I have made this meat roll several times, especially when I want a special meal without complications. I first saw the recipe in a French magazine, and I found the combination of meat with a filling of rice, vegetables, and cheese intriguing. The dish looks great in the end and is quite filling, making it perfect for guests.

Quick Info

Total time: 4 hours (including marinating)
Active preparation time: 40 minutes
Oven cooking time: 20-25 minutes
Servings: 6-8
Difficulty: medium
Recipe type: main course for special occasions or family meals

Ingredients

1 kg boneless pork
Salt, pepper
Juice of one lemon

For the filling:
1 cup rice (standard, about 200 g)
1 small onion
Salt, pepper
2 cups chicken or vegetable broth
200 g frozen mixed vegetables
2 tablespoons oil
100 g grated cheese

For baking:
100 ml red wine

Preparation method

1. Cut the pork into long slices as large as possible. They shouldn't be too thin, but not too thick either. Gently pound them with a meat mallet to even them out and make them easier to roll later.

2. Sprinkle salt and pepper on both sides. Drizzle each piece of meat with lemon juice. Place them in a large dish, cover, and refrigerate for a few hours. Three to four hours is sufficient.

3. For the filling: heat the oil in a pan. Add the uncooked rice and let it sauté for a minute, stirring constantly. Finely chop the onion and add it to the rice. Mix well, being careful not to let it stick or burn.

4. When the rice becomes translucent, pour in the warm broth. Add the mixed vegetables, salt, and pepper to taste. Let it simmer on low heat until the rice absorbs the liquid and is cooked about 60-70%, not completely soft.

5. Set the filling aside and let it cool almost completely. When it reaches room temperature or is just slightly warm, add the grated cheese and mix well.

6. Spread a portion of the filling on each slice of meat. Roll them tightly and tie each roll with kitchen twine to keep them from coming apart in the oven.

7. Place the rolls in a large baking dish, spaced apart. Bake in a preheated oven at 180°C for 20-25 minutes.

8. After 15 minutes of baking, pour 100 ml of red wine over the rolls. Allow the baking time to finish.

9. Remove the dish from the oven and let it cool slightly. Carefully remove the twine, slice the roll as desired, and arrange it on a platter.

Why I make this recipe often

It’s easy to prepare without complicated techniques and can be easily adapted. It works well for both lunch and more special dinners. If there are leftovers, I use them the next day for lunch.

Tips and Variations

Tips

Don't pound the meat too thinly, or it may tear when rolling.
It's best to leave the rice slightly al dente, as it will continue to cook in the oven.
If you have time, prepare the filling a day in advance and store it in the fridge; it holds up well when mounted on the meat.

Substitutions

Pork can be replaced with chicken breast, cut into large slices. The final taste will be different, but the procedure remains the same.
For a richer flavor, use beef broth instead of vegetable broth.
If you don’t have cheese, you can use any hard cheese that melts easily.

Variations

You can add dried herbs (oregano or thyme) to the filling, according to your preference, but no more than a teaspoon for the entire mixture.
The mixed vegetables can be replaced with peas and diced carrots.

Serving Ideas

Sliced and served cold, it works well on appetizer platters.
It can be served with a simple salad or a warm side of roasted potatoes.

Frequently Asked Questions

1. Can I use cooked rice instead of uncooked for the filling?
I do not recommend it. The rice needs to be only partially cooked at the beginning, as it will absorb liquid and cook completely in the oven along with the meat and juices from the dish.

2. Can I use meat with bones?
No. You need large slices of boneless meat to make the rolls.

3. Can I omit the red wine?
Yes, if you prefer not to use wine, you can skip it. However, it does give a more rounded flavor to the resulting sauce.

4. Can I freeze the roll?
The cooked roll can be frozen, but the texture of the rice and vegetable filling will not be the same after thawing. It’s better fresh or kept in the fridge for a few days.

5. How can I prevent the roll from coming apart in the oven?
It’s important to tie it well with kitchen twine and not to overfill it.

Nutritional Values

Per serving (out of 8): approximately 330-370 kcal. Protein: 30 g, carbohydrates: 22 g, fat: 14 g. These are estimates; values may vary based on the fat content of the meat and the type of cheese used.

Storage and Reheating

The roll stores well in the fridge, in a closed container, for up to 3 days. For reheating, place the slices in a covered dish and heat in the oven or microwave, but not for too long to avoid drying out the meat. If you have more of the roll, do not slice all the pieces at once; it keeps better whole.

 Ingredients: 1 kg boneless pork meat, salt powder, pepper, juice of one lemon. For the filling: 1 cup of rice, one small onion, salt, pepper, 2 cups of chicken or vegetable broth, 200 g of Mexican vegetables, 2 tablespoons of oil, 100 g of grated cheese, 100 ml of red wine.

 Tags:  pork roll