Rarely has a Christmas roast that appeared on my table again, and just a week or two after Christmas. Besides, I'm rather mięsolubna different (heh heh, nice rhyme;)), it is usually after the Christmas goodies and general excess overfeeding most immediately after the holidays for acute przeszłabym vegetarian diet. Even more wondered myself, he recently got back into the oven just a piece of pork (though about half of the Christmas version), this stuffed with bacon, cranberry sauce and a handful of aromatic root:)
should all with Christmas Nigella, whose recipe for a pork roll I decided to try to enliven the festive menu and to replace its traditional loin with plums or apricots. Proved to be so good that it disappeared at one sitting and not even half a slice of the uchowało to taste the cold (and, as such, any burning like the most). Thence ance replay "in season":) I have to admit that the roll is as delicious as the bread, sausage and hot with cranberry sauce or the meat aroniowym, ao crispy bacon on the outside can play a bloody battle;) Right now, I strongly recommend it to you for future holidays, but does not hurt to try a recipe before:)
Pork roulade with cranberry:
2.5 kg pork loin with bone (about 2 lbs boneless), 200 g crude
bacon
marinade -
125 ml olive oil 65 ml white
wine or vermouth,
15 ml Worcestershire sauce,
1 / 2 teaspoon salt
stuffing -
60 g raw bacon,
1 onion, 2 cloves garlic
,
1 / 2 teaspoon ground ginger,
1 / 2 tsp ground cinnamon,
1 / 4 teaspoon ground cloves,
1.5 tablespoons of olive oil,
100 g dried cranberries, a handful of parsley
If you have pork on the bone, first separate the meat from the bones. Bones do not throw away, only to delay our refrigerator.
rozkroić pork on the side of the half or one third the thickness (if it is very thick), so as not to cut the meat to the end, but to spread them on a thinner flap. Break the meat to make it equal to the thickness and shape resembled a rectangle.
put all the marinade ingredients into a plastic resealable freezer bag, mix and put the pork loin. Leave the bag for a few hours (preferably overnight) in the refrigerator.
bacon cut into small cubes, onion and garlic finely. Nigella advised to grind all the ingredients for the filling (except cranberry), but I do not like pulpy consistency and I did this. Filling in spite of this nicely kept in roladzie.
oil is hot in a flat pan or skillet. Fry bacon, onion and garlic (cook over low heat for about 10 min.). Add spices and dried cranberries and cook another 5 minutes. At the end add parsley. Allow to heat and cool.
20 minutes before the scheduled saturating remove the loin meat from the refrigerator and preheat the oven to 200 degrees.
Remove meat from marinade and place sliced \u200b\u200bside up. Sprinkle with salt and pepper. Evenly spread the filling, leaving approximately 2.5 cm around the edge of the rectangle. Wind the roll along the longer side.
bacon slice lengthwise into thin, long slices. Wrap slices of the entire top rolls, so that one strip of bacon down at second. Collar tie with string.
remaining bones from the flesh lay on the bottom of roasting or casserole dish, bake in which we roll so that the established grid. On it lay the whole roll and put in the oven for about 1.5 hours. If the bacon begins to brown quickly, cover the pot aluminum foil.
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