Recipe: Polish cold meat appetizer, pork rolls stuffed with prunes, “Roladki wieprzowe ze sliwka”

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Courtesy of Consul Dominika Giordano, Embassy of Poland, Tokyo

Ingredients:

  • Salt, pepper, marjoram
  • 2 garlic cloves, finely chopped
  • 1 teaspoon coarse‒grain mustard (optional)
  • 1 porktenderloin (450g)
  • Prunes (4‒5, halved)

 

Preparation:

Butterfly tenderloin:

Arrange tenderloin on a work surface with pointed (thinner) end nearest you. Starting at the top (thicker part), make a lengthwise cut down centre of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of cut as tenderloin tapers (be careful not to cut all the way through). Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through.

Spread the mustard inside the tenderloin (optional). Season inside and outside of tenderloin with 3/4 teaspoon each of salt, pepper and marjoram.

Rub garlic into the pork (both sides).

Turn tenderloin lengthwise, then arrange half of prunes in one line, one by one, approximately 1cm from the edge of the pork, along the side closest to you.

Preheat oven to 220 degrees Celsius.

Roll up tenderloin tightly (if you have problems with keeping the meat rolled up, use toothpicks to keep it closed). If you still have some marjoram left, rub it into the meat.

Wrap up roll in aluminium foil and transfer to baking pan. Pour a little bit of water mixed with salt into the pan to keep the meat moist.

Baking time depends on your oven and also the amount of meat. I usually give it 15 minutes at 220C and then another 25‒30 minutes at 180C.

Transfer tenderloin to a platter and leave to cool in its foil, about 30 minutes. Cover and chill for two hours, or until cold.

To serve: Thinly slice the tenderloin and serve cold or at room temperature. Goes well with cranberry‒horseradish sauce.

 

Smacznego! (Bon Appétit!)

 

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