You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

Pork loin roll with nuts and aromatic herbs

A very tasty meatloaf that will please even the most demanding eaters. The filling is made of "pesto" based on cashew nuts and basil, the meat is marinated in mustard and aromatic herbs. Preparing the meat and stuffing takes some time, but then you can enjoy the delicious meat dish with pleasure. The recipe is from the master class of Kiev culinary school "Everybody cooks!".

pork rolls with basil and cashews

 

Composition:

  • pork loin - 1 pc.

stuffing:

  • green basil - 2 sprigs
  • cashew nuts - 20g
    • .
  • parmesan - 10 gr.

marinade:

  • spicy mustard - 1 tbsp
  • salt, pepper - to taste
  • rosemary - 1 sprig
  • coriander - 0,5 tsp.
  • garlic - 2 cloves

 

Preparation of meatloaf with nuts and aromatic herbs:

Clean the pork loin from tendons (do not cut off the fat on the meat - it will make the dish juicier) and cut it in half. If you want, you can leave the loin uncut, then the roll will be longer, but it will be a little more difficult to work with it.
Flatten the meat with a knife. To do this, put the meat on a board, indent 1 cm from the bottom to the flat of the board and cut the loin into two parts, not cutting to the end of 1 cm.

preparing the tenderloin

Then turn the top part over as if to open the book and cut again into two pieces, backing off 1 cm from the bottom and not cutting 1 cm to the edge.

meat preparation

Unravel the meat completely in this way - you will get a flat rectangular strip of meat. Then beat the meat lightly with a hammer.

meat for roll

loin meat for the roll

For the marinade, mix together the mustard, salt, pepper and herbs, coat the meat and leave to marinate for 3 hours.
If you don't have time, you can roll the reloutas and then marinate them before baking.

For the filling, finely chop the basil leaves (use only green basil). Chop the cashew nuts in a blender or finely chop and mix with the basil.

basil and cashew stuffing

Spread the meat on a board, salt, pepper and put the stuffing on it, leaving 2 cm on one side, rub Parmesan on top and roll up.

salt pepper meat

meat stuffed with parmesan

roll wrapping

roll

I made a quicker version, so I slathered the marinade on the finished roll.

roll in marinade

Wrap the roll in foil and twist into a candy-like shape. Leave for 1 hour for the meat to marinade.

foil rolls

Bake the rolls in a preheated oven at 180 degrees Celsius for 20-25 minutes, then remove the foil and bake the rolls for another 5-8 minutes at the maximum temperature.

Add the foil to the foil and bake the rolls for another 5-8 minutes at maximum temperature.

foil roll

oven roll

Slice the finished roll across into 5 pieces.
You can serve the roll with Merlot "Merlot" sauce.

 

pork roll with basil and cashews

Enjoy!"

Related recipes
Very tasty cheesecakes

I'm a big fan of cheesecakes, so I'm constantly trying different recipes for them, and I share successful finds on the site. I have banana cheesecakes, pumpkin, and fried and baked. But for the past six months, I've completely stopped experimenting and cook always according to one recipe that a girl restaurateur I know shared with me. Cheesecakes turn out very tender, cottage cheese, lush and beautiful. And they are ready in one or two!

Milk porridge with rice and pumpkin

This delicious and simple breakfast is not difficult to prepare, it would seem. But if moms are used to cooking it «by eye» say, half a cup there, half a cup there, my first «pancake» was a failure, I did not calculate the amount of cereals, then I had to add a lot of milk in the process, and the result was not what I expected. So, the second time I carefully weighed all the ingredients to keep the proportion, and it turned out perfectly – moderately thick, moderately sweet, delicious porridge.

Rabbit baked with vegetables

Rabbit – meat is lean, dietary, and you don't want to spoil it «spoil» by hard roasting, fat, etc. So I always try to figure out how to cook rabbit with a minimum of intervention. Here is this recipe – a successful variation, moreover, requiring from you a minimum of effort, except to cut the carcass and cut vegetables. And the good thing about it is that you get both meat and a side dish to go with it.

Turkey boujenina in a multicooker

I love cooking in the multicooker: minimum effort, minimum fat, and the result is always delicious. This recipe is a quick and easy way to cook juicy and delicious meat. You can simply put it on a side dish, on sandwiches, add it to a salad, etc.

All of this recipe is easy and quick to prepare.

Categories
Publications
Popular ingredients
walnuts turkey oregano yogurt pistachios feta blackcurrant tangerines almond flour balsamic vinegar egg fish suluguni cocoa cashew nuts fresh fish rum Nutella cilantro ricotta beans peas passion fruit bread basil mincemeat serum scallops leavening agent saltwater fish cheese green onion mushrooms olives spinach tuna rowan margarine tomato paste cookies pasta rosemary liquor sage pine nuts pears sugar tortilla beef pork ribs
Selections