Meat roll with vegetables and cheese

Pork Roll with Vegetables and Cheese

Usually, I make meat rolls for holidays. This year I used pork tenderloin, thin and spicy sausages, and added various vegetables in the middle. It’s not a complicated recipe, but it requires a bit of attention to the meat preparation to get the largest strips for rolling. The filling is hearty and remains juicy. I rolled it up, tied everything with string, and baked it until the meat was nicely browned.

Quick Info

Total time: approximately 2 hours
Preparation time: 40-50 minutes
Baking time: 70 minutes
Servings: 8-10
Difficulty: medium
Recipe type: main dish for holidays or special occasions

Ingredients

- 1.5 kg pork tenderloin (a large piece)
- 6 thin, spicy sausages
- 150 g mosaic ham
- 2 cans of mushrooms (or approx. 400 g drained mushrooms)
- 2 red bell peppers
- 150 g cheese
- 2 eggs
- dried vegetables (spice mix)
- salt
- pepper

Preparation Method

1. Cut the pork tenderloin lengthwise in a spiral so that you get thin and wide strips. I obtained 3 fairly large strips.
2. Lightly pound the strips of meat with a schnitzel hammer, just enough to make them uniform in thickness and easier to roll.
3. Season the meat on both sides with salt and pepper.
4. Cut the ham and bell pepper into long, thin sticks.
5. Drain the mushrooms well (I placed them in a strainer, then gently squeezed them in my hands to prevent excess water in the filling).
6. On each strip of meat, place sliced ham, bell pepper, mushrooms, and 1-2 sausages (depending on the width of the strip).
7. Grate the cheese on a large grater and sprinkle it over the filling at the end.
8. Beat the eggs with a little salt and the dried vegetable mix. Use a spoon to distribute the beaten egg over the filling as much as possible to bind the mixture.
9. Roll the edges of the meat inward, gently tightening to prevent the filling from spilling out.
10. Tie each roll with kitchen string or secure the edges with toothpicks (if it cannot be rolled completely).
11. Place the rolls in a greased baking dish with a little oil. Add a cup of water to the dish.
12. Bake in the oven at low heat (approx. 160°C) for 70 minutes. Occasionally turn them on all sides. If the liquid decreases, top up with hot water.
13. When the meat is nicely browned, remove the dish. Remove the toothpicks or string.
14. Let the roll cool before slicing. It cuts best when completely cold.

Why I Make This Recipe Often

I like it because I use leaner meat, but the filling with cheese and vegetables keeps the roll from being dry. It can be prepared a day in advance and slices beautifully when cold. It’s easy to adapt based on what I have in the fridge.

Tips and Variations

Tips

- Look for a piece of meat that is as uniform in width as possible; it’s easier to cut and roll.
- Tie the roll tightly so that the filling doesn’t leak during baking.
- The beaten egg helps bind the ingredients inside.
- If you only have thicker sausages, cut them in half lengthwise.

Substitutions

- The pork tenderloin can be replaced with boneless loin if you have nothing else.
- You can use any type of firmer cheese or even telemea if you like.
- Instead of mosaic ham, you can use any ham you prefer or even prosciutto.

Variations

- If you don’t have spicy sausages, regular ones will work as long as they are flavorful enough.
- You can add green onions or fresh spinach if you want a different filling.
- For a heartier version, add thin slices of bacon.

Serving Ideas

- Slice cold and serve with pickles or green salad.
- It can be reheated and served with mashed potatoes or baked potatoes.

Frequently Asked Questions

1. Can I prepare the roll a day in advance?
Yes, it cuts best after it has completely cooled, so preparing it a day in advance is recommended.

2. Can I use chicken breast instead of pork tenderloin?
No, for this recipe, because you cannot open the chicken breast as wide as the pork tenderloin. The result would not be the same.

3. What should I do if the meat tears while rolling?
Smaller strips can be secured with toothpicks or tied tightly with kitchen string. It won’t affect the taste.

4. Can I replace the egg in the filling?
Yes, but without the egg, the filling won’t bind as well. You can use a little fresh cheese for binding.

5. Can I freeze the roll?
Yes, after it has completely cooled, it can be frozen, but the taste of the vegetables in the filling may suffer after thawing.

Nutritional Values

Approximately per slice (about 120 g):
- 260 kcal
- 20 g protein
- 18 g fat
- 2-3 g carbohydrates (from vegetables and mushrooms)
Values may vary greatly depending on how much fat the sausages have and the type of cheese used. The roll is quite filling, and the protein is predominant.

Storage and Reheating

The roll can be stored in the refrigerator, well-wrapped, for up to 3 days. It can be reheated in the oven or in a skillet, covered. It slices best when cold and should only be reheated as much as you consume. I do not recommend reheating in the microwave, as it may become rubbery. If you want to freeze it, cut it into portions first for easier thawing.

We cut the circular muscle into thin layers to create pieces as large as possible, so they can be filled and rolled. I obtained 3 strips of meat, which I gently pounded with a meat mallet. We slice the ham and bell pepper into thin, long sticks. The mushrooms are washed in a strainer and drained well by hand. We season the pounded meat with salt and pepper. In the middle of the pieces of muscle, we place slices of ham, bell pepper, mushrooms, 1-2 sausages, and finally a layer of grated cheese on a large grater. Separately, we beat two eggs with a little salt and a mix of dried vegetables. From this mixture, we spread with a spoon over the surface of the meat and vegetable mixture, then roll the ends of the muscle inward, trying to create a roll. If the piece of meat is not large enough to be rolled and tied, you can use toothpicks to secure the edges, so the filling doesn’t leak when baking the roll. I tied the rolls with silicone string (purchased, of course, from the pantry of the cook). I placed the roll in a baking dish with oil and a cup of water and put it in the oven for about 70 minutes on low heat, during which time I turned it on all sides and added boiling water to the liquid as needed. When it was browned, I turned off the heat, removed the toothpicks and silicone strings, and let it cool. I sliced it cold. The filling mixture was juicy enough that the roll was not bland or dry, and the flavors complemented each other excellently!

 Ingredients: a sturdy piece of pork muscle (about 1.5 kg) 6 thin, spicy sausages 150 g Mosaic ham 2 cans of mushrooms 2 red bell peppers 150 g cheese 2 eggs dried vegetables salt pepper

 Tags:  pork roll