Pork tenderloin is best for preparing this roll. In addition to being a piece of tender meat, it is easily cut and unfolds in a large flat layer, which remains only beat off slightly to level, fill with filling and roll into tight roll. For the filling, prepare a mixture of fried minced meat from Italian sausages, stewed apples with onions and celery and breadcrumbs with aromatic herbs. Flavor combination It turns out amazing. Fry the roll until golden brown on pan and cook in the oven. Pork stays juicy and tasty. Serve hot roll with garnish or in cold виде на бутербродах вместо колбасы. 
Time: 1 hour.55 minutes Difficulty: medium Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr spicy Italian sausages (2 sausages without shells)
- 1 onion, chopped
- 2 stalks of celery, chopped
- 1 sour apple, peeled and diced
- 2 cloves, minced garlic
- 2 slices of white bread
- 2 tsp fresh sage chopped
- 2 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 2 tbsp. l (30 gr.) Butter
- 1 piece of pork tenderloin without bone weighing 1.3 kg.
- 1 tbsp. l vegetable oil
- 0.5 tbsp. white wine
Recipes with similar ingredients: kupat (sausages for frying), onions onions, celery, apples, garlic, white bread, sage, rosemary, thyme, butter, pork, pork tenderloin, white wine
Recipe preparation:
- Preheat the oven to 190 ° C.
- In a large frying pan over medium heat, saute the sausage so that the whole minced meat turned brown. Transfer sausage (leave fat). On put onions, celery, apples, pepper and salt in a pan. Fry until the apples are soft, about 5 minutes. Add the garlic and fry for a couple more minutes. Remove the pan from the stove and stir back sausage.
- In a food processor, grind bread with sage, rosemary and thyme in large crumbs.
- In a medium-sized frying pan, heat the butter and toast bread crumbs on a moderate heat until they are will be completely coated with oil and slightly fried, about 3 minutes (be careful not to burn them). Mix breadcrumbs crackers with sausage mixture.
- Cook the roast in the form of a roll. Put the pork clipping the short side to yourself and fat down on the table or on chopping board. Use a sharp knife to make it on top of tenderloin a deep longitudinal section without cutting the meat to the end by 1 see and opening it (the cut is parallel to the cutting board). Keep going make longitudinal cuts on the tenderloin, turning it around until get a big thin piece of meat. Put the uncovered piece of meat between 2 sheets of waxed or parchment paper, and beat slightly hammer it to increase the surface area of meat by 10% -20%. Be careful not to pierce the meat through. Salt and pepper the pork and cover with the filling, evenly distributing over the entire surface and stepping back from the edges of 2.5 cm.
- Roll the meat into a tight roll on the short side and tie kitchen twine.
- Heat a large frying pan over medium heat and add vegetable oil. Put the roll on the pan and fry it with all sides. Then put the roll on the frypot grate, pour on the bottom of the fryer the wine (so that the juices from the meat are not burnt) and bake from 45 minutes to 1 hour or until internal temperature meat does not reach 62 ° C on a high-speed thermometer. Get out roll from the oven and let rest 10 minutes, then chop and serve.
