Palace roulades It is meat melting in the mouth of pork tenderloin filled with delicious stuffing. This is a truly royal dish, which will work during the most important celebrations or with a Sunday dinner with the whole family.
To prepare this dish, you will need:
- 2 pork tenderloin,
- 150 g of smoked bacon in slices,
- 200 g black owells,
- 1 carrot,
- 1 onion,
- 6 dried tomatoes in oil,
- 3 cloves of garlic,
- ½ teaspoon salt,
- ½ teaspoon of black pepper.
Additionally:
You can serve ready -made rolls with boiled potatoes, purée or dumplings.
Remove membranes and lines from the tenderloin. Cut it on 1/3 of height along the long side, not cutting completely. Then, at a height of 2/3, cut it along the long side, but guided from the other side and also not cutting completely. Spread the meat like a leaflet and gently flatten it with your fist. Do not use a pestle, because the meat is too delicate. Heat a dry pan. Fry the bacon until nice browning and partial fat melting. The slices cannot be too crunchy because they will break.
Cut the carrots and onions into small cubes and fry them for 2-3 minutes in a pan after frying bacon. Transfer them to a bowl. Drain olives and tomatoes from the pickle and chop finely. Add them to a carrot with onion. Mix the whole stuffing well with a spoon. Place the bacon evenly on the developed meat, then a mixture of stuffing. Roll the whole thing into a tight roulade and secure it with a string.
Heat the oil in a frying pan and place the tenderloin in the pan. Fry it for 2 minutes on each side, then move the meat to the oven and bake at 200 degrees Celsius for 20 minutes. Remove the meat and set it off 10 minutes before cutting. Serve palace roulades hot, poured with sauce produced during baking.
Sources: Terazpoczy.pl
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