Pork Loin Roll
Start by cutting the piece of pork loin and open it.Next, make shallow cuts all over the meat.Then, cut one of the ends into strips and roll them up.In a medium bowl, add the onion chopped into small cubes, the red bell pepper chopped into small cubes, the grated pickled cucumbers and mix to combine.Season the meat with the salt and a generous pinch of black pepper.Top the meat with the mixture we prepared, cover it with the grated cooked ham, the grated mozzarella cheese and grate the boiled egg on top of everything.Then, close the meat by rolling it up and secure it with the help of toothpicks.Now, in a small bowl, add the mayonnaise, the mustard, the cucumber juice and mix.Transfer the meat we prepared to a baking tray.Add the sauce and spread it using a brush.Take it to a preheated oven at 180° C (350° F) and roast for 1 hour.Serve.
Ingredientes
- 1.5kg of Pork Loin
- 1 Onion
- 1 Red Bell Pepper
- 3 Pickled Cucumbers
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 150g of Grated Cooked Ham
- 150g of Grated Mozzarella Cheese
- 1 Boiled Egg
- Toothpicks
Sauce
- 2 Tablespoons of Mayonnaise
- 1 Tablespoon of Mustard
- 100ml of Cucumber Juice
Modo de Fazer
Start by cutting the piece of pork loin and open it.
Next, make shallow cuts all over the meat.
Then, cut one of the ends into strips and roll them up.
In a medium bowl, add the onion chopped into small cubes, the red bell pepper chopped into small cubes, the grated pickled cucumbers and mix to combine.
Season the meat with the salt and a generous pinch of black pepper.
Top the meat with the mixture we prepared, cover it with the grated cooked ham, the grated mozzarella cheese and grate the boiled egg on top of everything.
Then, close the meat by rolling it up and secure it with the help of toothpicks.
Now, in a small bowl, add the mayonnaise, the mustard, the cucumber juice and mix.
Transfer the meat we prepared to a baking tray.
Add the sauce and spread it using a brush.
Take it to a preheated oven at 180° C (350° F) and roast for 1 hour.
Serve.
