Pork rolls with prunes and nuts. Meat rolls stuffed with prunes Pork and prunes meat roll

I discovered prunes in combination with meat and chicken not so long ago, but I immediately appreciated it. I often heard about pork rolls with prunes, but somehow all hands did not reach.

However, when I nevertheless decided to cook them for the next holiday, the guests, without exception, appreciated it. Indeed, they looked very beautiful, and the taste did not let us down.

I have three proven options for making such rolls, but today I will share the most elegant.

You will need:

For pork rolls:

• 500 grams of pork neck,
• 300 grams of pitted prunes,
• 300 grams of cheese (you can use any),
• salt, pepper to taste;

For sauce:

• two glasses of water
• two tablespoons of honey
• four tablespoons of mayonnaise,
• one tablespoon of mustard
• 4 tablespoons of vegetable oil.

I make these rolls only from their pork neck.

I'm preparing the meat. I cut across the fibers into identical pieces:

I beat off, having previously covered with cling film:

Salt, pepper, leave to soak for forty minutes.

At this time, I'm working on the filling.

I pour prunes with warm water:

After about twenty minutes, I wash it, throw it in a colander.

When excess water drains, cut it into small strips. Tru cheese on a coarse grater:

I combine exactly half of the cheese with prunes, leaving the rest for later. The filling is ready:

The meat was just marinated, I'm starting to create our rolls. I spread the filling on the edge of the piece:

And I wrap the meat with a tube:

I don’t fasten the roll with anything, as I will bake it in the oven, and there it won’t turn around!

I grease a baking sheet with vegetable oil, and put our finished rolls on it. I sprinkle a little on top.

I turn on the oven on the strongest fire to warm up, I do the sauce myself.

I dilute two tablespoons of honey in two glasses of water until completely dissolved:

And I fill our rolls with this:

I put a baking sheet in the oven at 200 degrees for about half an hour. During this time, the water should evaporate by half, and the rolls should be half cooked.

In the meantime, I mix mayonnaise with mustard until smooth:

I take the baking sheet out of the oven, grease the rolls with the resulting mixture:

Sprinkle the remaining cheese on top. Unfortunately, I forgot to take a picture of this stage, but you can easily imagine this process.

And here are the rolls that turned out fifteen minutes after that. Really beautiful?!
It remains only to lay them on a dish and decorate with something:

You can pour the sauce in which they were baked on top, although they are already very juicy.

When my youngest daughter saw them for the first time (and she is very reserved about new dishes), she exclaimed: “you simply cannot not try them!”

And pork rolls with prunes became a pleasant exception to the rule - she fell in love with them at first sight, and children are never wrong!

Calorie content of pork rolls with prunes

Of course, this is very tasty dish, but it is also very satisfying. So be careful with too many calories.

Let's calculate the calorie content of our rolls. I have already calculated taking into account the weight of our products:

pork neck - 500 g - 1715 kcal
prunes - 300 g - 693 kcal
cheese - 300 g - 1200 kcal
honey - 60 g - 185 kcal
mayonnaise - 100 g - 624 kcal
mustard - 25 g - 40 kcal
vegetable oil - 80 g - 720 kcal

Total: 5177 kilocalories (for about 1300 grams of finished rolls, or 400 kcal per 100 grams of the finished product).

Let's calculate the cost of cooking.

How much do pork rolls with prunes cost

pork neck - 500 g - 175 rubles
prunes - 300 g - 12 rubles
cheese - 300 g - 102 rubles
honey - 60 g - 16 rubles
mayonnaise - 100 g - 10 rubles
mustard - 25 g - 5 rubles
vegetable oil - 80 g - 4 rubles

In total, the products for the preparation of our delicious pork rolls cost us about 324 rubles (very little for such a number of calories).

I wish you bon appetit and good health!

More roll recipes:

The classic combination is meat and prunes. The meat is soft, tender, juicy, flavored with prunes. The middle of the roll is sour, with pleasant inclusions of nuts.

When cooking, you need to pay attention to prunes - they should not be sweet.

It is best to take fragrant and sour Moldavian prunes. And French, Argentinean and Tashkent remind more of marmalade sweets than fruits.
!!! Another point - in no case should you overdo it with salt and pepper. There should be a little bit of everything. 1/3 teaspoon of salt is the amount of salt for all rolls.

Wash the meat, put on the work surface.

	To do this, put the meat on a flat surface and firmly press it on top with your palm. Bring a sharp knife to the meat so that there is a distance of 1 ~ 1.5 cm between the knife and the palm. Remember how you feel when you find the knife. Start cutting the meat parallel to the plane of the table with small sawing movements. In this case, you need to feel the knife at the required distance from the palm all the time. The blade of the knife must be strictly parallel to the plane of the table!
	Cover the resulting layers of meat with cling film and beat off a little on both sides.
	Salt a little and pepper quite a bit.
	Put one tablespoon of sour cream on each layer and rub it into the meat. Leave for the preparation of the filling.
	Steam prunes in boiling water until soft. Cut out bones if necessary. Finely chop prunes. It is best to cut with kitchen scissors. Cut the walnuts with a knife to the size of a pea.

Recipe for pork rolls with prunes and walnuts with step by step cooking photos. Cooking pork rolls is very simple and quick, and the dish turns out to be festive and tasty. To make the rolls more dietary, you need to choose meat with the lowest fat content. The combination of meat with prunes and nuts is already considered a classic, try it, I'm sure you'll like it! The calorie content of one pork roll with prunes and nuts (130 grams) is 192 kcal, the cost of a serving is 64 rubles. Chemical composition one roll: proteins - 26 grams; fats - 8 grams; carbohydrates - 4.5 grams.

Ingredients:

To prepare pork rolls, we need (for 8 servings):

pork schnitzel - 800 grams; prunes - 50 grams; walnuts- 30 grams; hard cheese - 50 grams; natural yogurt 3.2% fat - 100 grams; salt, spices.

Cooking:

Finely chop the walnuts and prunes. If the prunes are hard, then it must be soaked in hot water in advance.

We mix chopped nuts and prunes with 50 g of yogurt and 30 g of crushed hard cheese, add salt and spices, mix. The stuffing for the rolls is ready!

Portion thin slices of pork lightly beat off with a hammer, sprinkle with salt and spices.

On about 1/3 of the prepared piece of pork, lay out the filling of prunes and nuts.

Roll up the pork.

We put the rolls in a baking dish (do not need to be lubricated with oil).

Lubricate each roll with the remaining yogurt, sprinkle grated cheese on top.

We bake the rolls in the oven at a temperature of 180 degrees for 35 minutes. When I cooked these rolls for the first time, they turned out a bit dry, so I recommend first baking the rolls covered with foil (20 minutes), then remove the foil and bake the pork rolls for another 15-20 minutes.

Other holiday recipes pork:

Do you want to cook some unforgettable treat for your friends and relatives, but are you already tired of all the dishes? Then this recipe is perfect for you, because it turns out very unique pork rolls with nuts and prunes.

Good quality prunes have a sweet and sour taste and a pleasant smoked aroma, and when combined with a small amount of walnuts and sweetish pork, it turns out very tasty. It takes no more time to cook rolls than ordinary chops.

Ingredients

• pork 1 kg
• prunes 200 g
• walnuts 100 g
• egg 1 PC.
• breadcrumbs for breading
• salt taste
• black pepper taste
• vegetable oil for frying

From this amount of ingredients, I get 7-8 rolls, which is quite enough for 4-5 servings. Meat for pork rolls better to take carbonate.

Cooking

We start by chopping nuts. Usually, a grinder is used for this, but if it is not available, the nuts can be chopped either with a knife or like this: put the nuts in a plastic bag and roll them with a rolling pin.

Wash well and finely chop the prunes. If the prunes are very dry, then you should first soak them in hot water for several minutes.

Mix nuts with prunes. In principle, you can already eat, but do not forget that we still make pork rolls.

We cut the pork into plates about 1 cm thick. In order for the meat to be cut better and more accurately, it must be slightly frozen in the freezer.

We beat off the meat from 2 sides through the cling film. The area of ​​\u200b\u200bthe piece will increase and more nuts and prunes will fit there.

On each piece of meat lay out the filling of nuts and prunes.

Then we roll the meat into a roll, and fix it with a toothpick.

We beat the egg. Salt, pepper the beaten egg and dip our meat rolls in it.

After that, roll in breadcrumbs. And only now, we can fry our rolls in well-heated sunflower oil. Fry should be at a power slightly less than average. Cooking time depends on the thickness of the roll, it takes me about 30 minutes, periodically turning the rolls over to the unfried side.

Ready! When serving, rolls are best cut and served hot or warm. Rice is almost perfect as a side dish. Bon Appetit!

I couldn't resist and ate one bite before the end of the shoot. I'll try to be more patient next time.

22.03.2018

Perhaps there is no housewife in the world who would not cook meatloaf with prunes baked in the oven. This dish will gracefully decorate any table. And thanks to your culinary imagination, you can create unique masterpieces, limiting yourself solely to personal taste preferences.

Beef rolls with prunes in the oven occupy a special place in the culinary world. An amazing combination of meat with dried fruits has not left anyone indifferent.

Advice! Professional chefs advise choosing dried dried fruits, since smoked prunes will drown out the original taste of meat, and dried, on the contrary, will only emphasize it.

Ingredients:

• chilled beef tenderloin - 1 kg;
• onion - 2 pieces;
• prunes - 100 g;
• soy sauce - 1 tsp. a spoon;
• garlic head - 1 piece;
• granulated sugar - 1 tsp. a spoon;
• salt, a mixture of ground peppers;
• freshly squeezed lemon juice - 1 table. a spoon;
• refined olive oil - 1 table. a spoon;
• mustard - 1 table. a spoon;
• salt, ground nutmeg, a mixture of peppers.

Cooking:

1. To prepare such a fragrant and incredibly tasty roll, we need a piece of beef tenderloin without fatty layers.
2. We will first defrost it, rinse it under running water and dry it well.
   
3. Along the contour, as shown in the figure, we need to cut a single piece into a single layer. You shouldn't have any problems with this.
   
4. After we work with a knife, a thick piece of beef tenderloin will turn into a layer.
   
5. Lay the meat on a cutting board and sprinkle it with freshly squeezed lemon juice.
   
6. Let's prepare the marinade. To do this, in a convenient bowl, mix refined olive oil, a pinch of salt, soy sauce, granulated sugar.
7. Mix all ingredients vigorously until smooth.
   
8. Using a silicone brush, brush the beef tenderloin with the prepared marinade.
   
9. We clean two onions and chop with thin half rings or quarters of rings.
10. Evenly distribute the chopped onion on the meat layer.
    
11. Prunes, preferably dried, are transferred to a bowl and poured with boiling water.
12. After 10 minutes, drain the water, and dry the dried fruits on a cloth towel.
13. Cut the prunes into strips and spread on the onion pillow.
    
14. To make the dish fragrant, sprinkle everything on top with a mixture of peppers and ground nutmeg.
    
15. Now tightly wrap the roll. You don’t need to fix it with anything, since we will bake the roll in foil.
    
16. Wrap the beef roll tightly in aluminum foil. It is better to take several sheets of foil.
17. In this form, put in the refrigerator for 12 hours.
18. We send a well-marinated roll to the oven for 1-1.5 hours. The optimum temperature for baking is 190 °.
    
19. After about 40 minutes, you can open the foil and pour the juice on top of the roll so that it does not turn out to be dry.
    
20. We check its readiness with skewers. The juice that comes out should be clear.
21. V open form it is advisable to bake the roll for another quarter of an hour until an amber crust appears.
    
22. Let the beef roll with prunes cool before slicing.

Pork and prunes are the perfect company!

Pork roll with prunes in the oven has probably been tried by many. Even culinary skeptics were pleasantly surprised by the divine taste of such a treat. Every housewife can cook pork roll with prunes in the oven, and most importantly, you will spend just a little more than one hour on this.

Ingredients:

• pork neck - 700 g;
• mayonnaise - 2 table. spoons;
• dried prunes - 100 g;
• salt, a mixture of ground peppers.

Cooking:

1. Thoroughly rinse the thawed pork neck under running water.
2. We cut off excess fat, remove the film, and then dry the meat piece with napkins.
3. We cut a piece of pork neck so that we get a uniform layer that can be rolled up.
4. We rub the pork tenderloin well with salt, a mixture of ground peppers. Top with mayonnaise.
5. Steamed and dried prunes are cut into cubes or strips.
6. Dried prunes are evenly distributed over the meat.
7. We make a roll and pull it together with culinary twine.
8. We wrap the roll in aluminum foil and transfer it to a ceramic refractory form.
9. Be sure to pour some boiled water into the mold.
10. We send for 1.5 hours in the oven. We will bake at a temperature of 200 °.

A simple recipe for making meatloaf is not difficult to find, it is important that it meets your expectations. Having prepared minced meat roll with dried fruits and nuts, you will be pleasantly surprised by its delicious taste and unique aroma.

Ingredients:

• minced meat - 0.8 kg;
• pasteurized cow's milk - 75 ml;
• bread - 1 slice;
• Russian cheese - 100 g;
• walnut kernels - 50 g;
• dried prunes - 100 g;
• chicken egg - 1 piece;
• breadcrumbs - 5 table. spoons;
• salt;
• butter.

Cooking:

1. Immediately turn on the oven and heat it to a temperature of 180 °.
2. A slice of bread, possibly stale, is poured with pasteurized cow's milk and left to soften.
3. Rinse the prunes well and dry.
4. Grind the prunes together with the walnut kernels in a food processor or blender. If there are no such devices, finely chop these ingredients with a knife.
5. Grate Russian cheese on a small grater.
6. Add cheese to the mass of nuts and prunes and mix thoroughly.
7. We shift the minced meat into a convenient dish. Add softened bread, raw chicken egg and salt to it.
8. Mix these ingredients until smooth. Season with a mixture of ground peppers.
9. We spread plastic wrap on the table. We spread the minced meat on it and make a layer out of it.
10. Spread the filling on top and wrap the roll.
11. Sprinkle it with breadcrumbs.
12. Transfer to a baking sheet lined with parchment paper.
13. From above we make a couple of cuts, in which we lay the softened butter.
14. We will bake the roll for 40-45 minutes.