Minced pork roulade with Emmental and pork loin

Name: Minced pork roulade with Emmental and pork loin
Ingredients: 1 kg ground pork; 1 egg white; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g green onion; 1 teaspoon sweet paprika; 3 red pointed peppers; 50 g breadcrumbs; 100 g sliced Emmental; 200 g sliced pork loin; 50 g grated Parmesan; 1 tablespoon sesame seeds

Meat - Minced pork roulade with Emmental and pork loin by Alexandrina G. - Recipia

This minced pork roulade with Emmental and pork loin bakes for an hour at 180 °C. Green onion and red pointed peppers sit between the layers of meat, Emmental and pork loin slices, and when you cut into it, colorful stripes show beneath the Parmesan and sesame crust, just right for the Easter table. I slice it cold, in thick slices, and serve it with green salad. Preparation: 25 minutes. Cooking: 60 minutes. Resting: 15 minutes. Total time: 100 minutes. Servings: 5. Approximately 760 kcal and 55 g protein per serving.

Ingredients

1 kg ground pork
1 egg white
1 teaspoon salt
1/2 teaspoon ground pepper
100 g green onion
1 teaspoon sweet paprika
3 red pointed peppers
50 g breadcrumbs
100 g sliced Emmental
200 g sliced pork loin
50 g grated Parmesan
1 tablespoon sesame seeds

Preparation

1. Wash the green onions and red pointed peppers. Chop the onions, keeping the white and green parts separate, then cut the peppers into small pieces. 2. Heat the oven to 180 °C. Mix 1 kg ground pork with the egg white, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon sweet paprika. Add the white part of the onions and mix until combined. 3. Use your hands to spread the meat in an even layer on a sheet of parchment paper. Sprinkle the breadcrumbs over the whole surface, then lay the Emmental slices on top. 4. Scatter the green part of the onions and the peppers over the cheese, alternating the colors. Lay the pork loin slices on top and sprinkle with 25 g grated Parmesan. 5. Using the parchment paper to help, roll the meat up tightly. Put the roulade in a loaf pan with the necessary piece of parchment underneath, and trim off the excess. 6. Sprinkle the remaining 25 g of Parmesan and the sesame seeds on top. Bake the roulade for 60 minutes, until set all the way through and browned on the surface. 7. Drain the fat from the pan and let the roulade cool for 15 minutes before serving.

Notes

The roulade keeps covered in the refrigerator for up to 3 days and can be baked a day ahead. For rolling, ground meat with a little fat is easier to shape than very lean meat. Choose pork loin slices of similar thickness so they lie in as even a layer as possible. If the onions and peppers are still damp after washing, dry them well, or the breadcrumbs may become soggy. Sometimes a little melted cheese escapes at the seam; keep the overlapping part of the roulade underneath in the pan. For a gluten-free version, replace the breadcrumbs with the same amount of gluten-free breadcrumbs. The dish contains gluten from the breadcrumbs, dairy from the cheeses and egg in the egg white. A cold slice goes well with green salad and a tangy dressing.