Pork loin rolls with ham and cheese are a simple way to make an impressive and at the same time home-made dinner. The meat is thin after being pounded, but thanks to the filling it remains exceptionally juicy. The cheese melts gently inside and the ham retains moisture, which is why the rolls do not come out dry, even after thermal treatment.
In addition to the garlic sauce, it is worth serving the rolls with baked potatoes, creamy purée, bulgur or a salad with arugula and tomatoes. They will also taste great with grated beetroot, coleslaw or cucumber salad.
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Ingredients:
- 1 kg pork loin,
- 150 g of good, smoked ham, sliced,
- 100 g of yellow cheese, sliced,
- 3 eggs,
- 100 g breadcrumbs,
- a few pinches of salt, pepper and granulated garlic,
- frying oil,
- parsley for decoration.
Sos:
- 150 g of thick natural yogurt,
- 2 tablespoons of mayonnaise,
- a pinch of sugar,
- 3 cloves of garlic,
- 2 pinches of salt,
- 2 pinches of pepper.
How to do it:
1. Prepare the garlic sauce. Combine yogurt, mayonnaise, pressed garlic and spices. Place in the refrigerator for at least 1-2 hours. Remove about 30 minutes before serving.
2. Wash the pork loin, clean it and dry it with a paper towel. Cut it into thick slices, like for pork chops.
3. Pound the pork loin slices with a meat mallet to a thickness of approx. 1 cm. If the piece is small and the resulting piece of meat does not have a large surface area, you can connect two slices by overlapping their ends and breaking them with a pestle.
4. Season the meat with salt and pepper. Place 1-2 slices of ham and a slice of cheese on each slice of pork loin. Roll tightly into a roll. To make them last longer, especially if you don’t want to fry them right away, wrap each roll tightly and tightly with food foil.
5. Beat the eggs in a deep plate. Pour the breadcrumbs into the second plate. Dip each roll first in egg, then in breadcrumbs and again in egg and breadcrumbs.
6. Fry in hot, deep oil in a pan for 3 minutes on each side (so that the meat is ready). The breading should be very golden. Serve the stuffed pork loin in the form of rolls or slices, with garlic sauce and chopped parsley.
Source: Terazgotuje.pl
