Sunday at our home is not rushed, and I usually have time to prepare dishes that require a bit of patience in cooking. I've started making pork roll with mushrooms quite often because it works well for lunch, is not difficult to prepare, and the ingredients are easy to find. The recipe is classic, without unnecessary complications, and the result is truly worth the waiting time.
Quick Info
Total time: approx. 2 hours and 30 minutes
Preparation time: 40-50 minutes
Cooking time: 1 hour 40 minutes + 30-40 minutes uncovered
Servings: 6-8
Difficulty: medium
Recipe suitable for weekend lunches or festive meals
Ingredients
1 piece of boneless pork leg (about 1-1.2 kg)
1 can of sliced mushrooms (approx. 400 g, canned)
2 long carrots
1 red bell pepper
6 slices of tenderloin
1 large onion
1 small onion
150 g cheese
Salt
Pepper
1 teaspoon vegeta
1 cup tomato juice (preferably homemade)
3/4 cup white wine
4 cloves of garlic
1 teaspoon dried parsley
1 teaspoon sweet paprika
3 tablespoons oil
Preparation method
1. Prepare the vegetables and filling. Peel the large onion and chop it finely. Drain the canned mushrooms and rinse them under cold water. Heat 3 tablespoons of oil in a pan and add the onion with the mushrooms, adding a bit of salt and pepper. Sauté for a few minutes, just until they soften slightly; they should not brown. Remove the pan from heat.
2. Peel the carrots, leave them whole, and boil them for 5 minutes in salted water, then drain. Remove the seeds from the bell pepper and cut it into long strips. From the cheese, cut half into strips about the size of a finger, and grate the rest finely.
3. Prepare the meat. Wash the piece of pork leg and dry it well. Carefully slice it lengthwise to obtain a piece as flat as possible. It doesn’t have to be perfectly thin, just rollable. Beat it with a meat mallet, being careful not to press too hard to avoid tearing. Season both sides with salt, pepper, sweet paprika, and vegeta.
4. Assemble the roll. Place the meat on a work surface. In the middle, place the two whole carrots along the meat. Next to the carrots, place the slices of tenderloin, side by side. Evenly spread the mushrooms with onion, then the bell pepper strips and the cheese sticks. Sprinkle the grated cheese on top.
5. Roll it up. Start from one end and roll tightly so the filling doesn’t spill out. Tie the roll well with kitchen twine or secure it with toothpicks along its entire length.
6. Prepare for the oven. Place the roll in a heat-resistant dish, seam side down. In a bowl, mix the tomato juice with the wine, salt, pepper, paprika, dried parsley, and 2-3 tablespoons of water. Pour the liquid over the roll, ensuring it reaches the bottom of the dish.
7. The remaining vegetables. Peel the garlic, cut it into pieces, and sprinkle it over the roll and among the vegetables in the dish. Chop the small onion and sprinkle it on top as well. If you have leftover strips of bell pepper or other vegetables, you can add them now.
8. Baking. Cover the dish with aluminum foil and place it in the preheated oven at medium temperature (approx. 180°C) for 1 hour and 40 minutes. After this time, remove the foil and leave the roll for another 30-40 minutes. Every 10 minutes, baste the roll with the sauce from the dish to prevent it from drying out on the surface.
9. Rest and serve. Remove the roll from the oven and let it cool for 10-15 minutes before slicing. It’s easier to slice after it rests a bit. Remove the toothpicks or twine and serve thick slices with the vegetables from the dish and sauce.
Why I make this recipe often. This roll doesn’t have complicated steps, the ingredients are accessible, and I can prepare everything a day in advance if needed. The meat stays tender, and the filling adds flavor and color. I can serve it warm or cold, making it practical for platters or larger meals.
Tips and variations
Tips
- If you have time, let the meat sit for 30 minutes with the seasonings before rolling it.
- For tying the roll, I prefer kitchen twine because it ensures an even hold and I won’t risk losing filling.
- Don’t slice the roll immediately after taking it out of the oven; otherwise, it may fall apart and the cheese may leak too much.
Substitutions
- The cheese can be replaced with feta or hard cheese if you want a different taste.
- The tenderloin can be replaced with pressed ham or even bacon for a different flavor.
- You can use fresh mushrooms, sliced and sautéed beforehand.
Variations
- For an even more flavorful roll, you can add a few blanched spinach leaves or a sprig of thyme in the filling.
- If you don’t want red sauce, you can use just wine with a bit of water and seasonings.
Serving ideas
- It goes well with mashed potatoes, plain rice, or baked potatoes.
- The sauce from the dish can be strained and served separately.
- It can be served cold, sliced for festive platters or sandwiches.
Frequently asked questions
1. Can I use sliced pork instead of a whole piece? Yes, but make sure to overlap the slices and tie the roll well, or the filling will spill out more easily.
2. Can I freeze the roll before or after baking? The baked roll can be frozen after it has completely cooled. I do not recommend freezing it raw due to the vegetables and the filling with cheese.
3. How do I know if the roll is baked enough? The meat should be tender and easy to slice, and the filling should be hot all the way through. If you have a thermometer, the internal temperature should be above 70°C.
4. Can I use fresh mushrooms instead of canned? Yes, but you need to sauté them beforehand with the onion until all the water they release has evaporated.
5. Is it okay without wine? Yes, you can use just water or vegetable broth, but the wine adds a more complex flavor to the sauce.
Nutritional values
Estimate (for one serving from 8):
Calories: approximately 350-400 kcal
Proteins: 32-35 g
Fats: 18-22 g
Carbohydrates: 8-12 g
Values may vary depending on portion size, type of cheese, tenderloin, and how much sauce you actually consume.
Storage and reheating
The roll can be stored in the refrigerator for up to 3 days, well covered, along with the sauce and vegetables from the dish. For reheating, it’s best to use the oven, covered with foil so it doesn’t dry out. It can also be consumed cold, sliced thinly. If you don’t have many people at the table, you can freeze what’s left, but only after it has completely cooled.
Quick Info
Total time: approx. 2 hours and 30 minutes
Preparation time: 40-50 minutes
Cooking time: 1 hour 40 minutes + 30-40 minutes uncovered
Servings: 6-8
Difficulty: medium
Recipe suitable for weekend lunches or festive meals
Ingredients
1 piece of boneless pork leg (about 1-1.2 kg)
1 can of sliced mushrooms (approx. 400 g, canned)
2 long carrots
1 red bell pepper
6 slices of tenderloin
1 large onion
1 small onion
150 g cheese
Salt
Pepper
1 teaspoon vegeta
1 cup tomato juice (preferably homemade)
3/4 cup white wine
4 cloves of garlic
1 teaspoon dried parsley
1 teaspoon sweet paprika
3 tablespoons oil
Preparation method
1. Prepare the vegetables and filling. Peel the large onion and chop it finely. Drain the canned mushrooms and rinse them under cold water. Heat 3 tablespoons of oil in a pan and add the onion with the mushrooms, adding a bit of salt and pepper. Sauté for a few minutes, just until they soften slightly; they should not brown. Remove the pan from heat.
2. Peel the carrots, leave them whole, and boil them for 5 minutes in salted water, then drain. Remove the seeds from the bell pepper and cut it into long strips. From the cheese, cut half into strips about the size of a finger, and grate the rest finely.
3. Prepare the meat. Wash the piece of pork leg and dry it well. Carefully slice it lengthwise to obtain a piece as flat as possible. It doesn’t have to be perfectly thin, just rollable. Beat it with a meat mallet, being careful not to press too hard to avoid tearing. Season both sides with salt, pepper, sweet paprika, and vegeta.
4. Assemble the roll. Place the meat on a work surface. In the middle, place the two whole carrots along the meat. Next to the carrots, place the slices of tenderloin, side by side. Evenly spread the mushrooms with onion, then the bell pepper strips and the cheese sticks. Sprinkle the grated cheese on top.
5. Roll it up. Start from one end and roll tightly so the filling doesn’t spill out. Tie the roll well with kitchen twine or secure it with toothpicks along its entire length.
6. Prepare for the oven. Place the roll in a heat-resistant dish, seam side down. In a bowl, mix the tomato juice with the wine, salt, pepper, paprika, dried parsley, and 2-3 tablespoons of water. Pour the liquid over the roll, ensuring it reaches the bottom of the dish.
7. The remaining vegetables. Peel the garlic, cut it into pieces, and sprinkle it over the roll and among the vegetables in the dish. Chop the small onion and sprinkle it on top as well. If you have leftover strips of bell pepper or other vegetables, you can add them now.
8. Baking. Cover the dish with aluminum foil and place it in the preheated oven at medium temperature (approx. 180°C) for 1 hour and 40 minutes. After this time, remove the foil and leave the roll for another 30-40 minutes. Every 10 minutes, baste the roll with the sauce from the dish to prevent it from drying out on the surface.
9. Rest and serve. Remove the roll from the oven and let it cool for 10-15 minutes before slicing. It’s easier to slice after it rests a bit. Remove the toothpicks or twine and serve thick slices with the vegetables from the dish and sauce.
Why I make this recipe often. This roll doesn’t have complicated steps, the ingredients are accessible, and I can prepare everything a day in advance if needed. The meat stays tender, and the filling adds flavor and color. I can serve it warm or cold, making it practical for platters or larger meals.
Tips and variations
Tips
- If you have time, let the meat sit for 30 minutes with the seasonings before rolling it.
- For tying the roll, I prefer kitchen twine because it ensures an even hold and I won’t risk losing filling.
- Don’t slice the roll immediately after taking it out of the oven; otherwise, it may fall apart and the cheese may leak too much.
Substitutions
- The cheese can be replaced with feta or hard cheese if you want a different taste.
- The tenderloin can be replaced with pressed ham or even bacon for a different flavor.
- You can use fresh mushrooms, sliced and sautéed beforehand.
Variations
- For an even more flavorful roll, you can add a few blanched spinach leaves or a sprig of thyme in the filling.
- If you don’t want red sauce, you can use just wine with a bit of water and seasonings.
Serving ideas
- It goes well with mashed potatoes, plain rice, or baked potatoes.
- The sauce from the dish can be strained and served separately.
- It can be served cold, sliced for festive platters or sandwiches.
Frequently asked questions
1. Can I use sliced pork instead of a whole piece? Yes, but make sure to overlap the slices and tie the roll well, or the filling will spill out more easily.
2. Can I freeze the roll before or after baking? The baked roll can be frozen after it has completely cooled. I do not recommend freezing it raw due to the vegetables and the filling with cheese.
3. How do I know if the roll is baked enough? The meat should be tender and easy to slice, and the filling should be hot all the way through. If you have a thermometer, the internal temperature should be above 70°C.
4. Can I use fresh mushrooms instead of canned? Yes, but you need to sauté them beforehand with the onion until all the water they release has evaporated.
5. Is it okay without wine? Yes, you can use just water or vegetable broth, but the wine adds a more complex flavor to the sauce.
Nutritional values
Estimate (for one serving from 8):
Calories: approximately 350-400 kcal
Proteins: 32-35 g
Fats: 18-22 g
Carbohydrates: 8-12 g
Values may vary depending on portion size, type of cheese, tenderloin, and how much sauce you actually consume.
Storage and reheating
The roll can be stored in the refrigerator for up to 3 days, well covered, along with the sauce and vegetables from the dish. For reheating, it’s best to use the oven, covered with foil so it doesn’t dry out. It can also be consumed cold, sliced thinly. If you don’t have many people at the table, you can freeze what’s left, but only after it has completely cooled.