Meat roll with prunes

Naturally, everyone knows what meatloaf with prunes , but if you have slightly forgotten how to make it, this excellent recipe will help you. Today, this dish has gained popularity in all countries of the world; it is prepared both for holidays and on weekdays, in order to replace boring sausages from stores with this perfect, homemade miracle.

Ingredients for making meatloaf with prunes

Pork (freshly cut into one piece) 2 kilograms
Prunes 200 gr
Vegetable oil 4 tablespoons
Garlic 8–10 cloves
Nutmeg powder 1 teaspoon or to taste
Salt to taste
Ground dark pepper to taste
Purified water 500 ml

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Inventory:

Kitchen scales, kitchen knife - 3 pieces, cutting board - 2-3 pieces, paper kitchen towels, garlic press, bowl, plastic cling film, kitchen hammer, frying pan, wooden kitchen spatula, stove, oven, non-stick baking dish, aluminum food foil, kitchen scissors, kitchen twine, oven mitts, a huge flat dish or serving plate.

Making meatloaf with prunes:

Step 1: prepare prunes and garlic.

Step 2: prepare the meat.

Step 3: prepare the filling.

Step 4: form a meatloaf with prunes.

Step 5: bake the meatloaf with prunes.

Step 6: serve the meatloaf with prunes.

Tips for the recipe:

– quite often the filling includes onions fried in butter or vegetable oil, mushrooms, crushed nuts, stewed vegetables, for example, zucchini, eggplant, cauliflower. Any of these ingredients separately will give the finished dish its own pleasant taste and smell;

– if desired, you can create a mix of dried fruits, in other words, add a little raisins, dried apricots, dried strawberries and pitted dates to the prunes;

– do not forget to pour water into the mold, otherwise the meat product may burn to the bottom of a very hot dish during prolonged heat treatment;

– in this recipe a neutral, in other words the most common, set of spices is chosen, but it is not important; adjust it based on taste, supplementing it with other fragrant spices, as well as herbs, suitable for meat dishes.

Pork meat rolls with prunes

Hello, dear readers. Now I will tell you and show you how we make pork meat rolls with prunes. But not just with prunes, but we will use various additives for them, such as nuts, dried apricots and hard cheese. The combination of these products with dried plums gives their own unique taste, and differs from each other. You can choose one for yourself, and create it for your beloved, or even use it as your main one. Our main product is prunes. But because prunes are sweet, we add additives to the filling with different flavors. It’s easy to use sour plums as a standard for fingers, but finding them is not so easy.

This recipe can be watched in 2.36 minutes in the video from the photo, which is presented at the end of the article.

Pork meat rolls with prunes
Pork rolls with prunes and nuts
Pork rolls with prunes and dried apricots
Pork rolls with prunes and cheese

Pork meat rolls with prunes

We will start as usual, with the selection of ingredients for the dish.

Meat - (we have 750 g carbonate)
prunes
nuts, dried apricots, cheese (optional)
salt to taste
ground dark pepper to taste
vegetable oil for frying

As I already wrote, we will have three options for the interior, but you can stop at one.

But first we need to cook the meat. To do this, you can take slices, necks, and even just pulp. The main thing here is to beat it well. Cut the meat into thin slices about 5 - 8 mm. Cut across the grain (perpendicular).

Now we need to beat the meat and create a narrow pancake out of it. You can simply create this on a board, or you can also cover it with cling film. The film protects us and our kitchen from unnecessary splashes. We hit well, but not to the point of holes. Salt and pepper any piece to taste. We do this on the one hand. This is completely enough.

When all the pieces have already been beaten off, set aside and prepare the next ingredients. In the meantime, our chops will be salted.

Be sure to wash the prunes. No matter how expensive and good it is, it is mine. I even specially took and photographed the water, just to be sure. And this despite the fact that our prunes are dried, not smoked. That would make the water even blacker.

We place the plums on a paper towel to dry. Now let’s look at examples of combining prunes and nuts.

Pork rolls with prunes and nuts

Prunes 3 parts
Walnuts 1 part

We take 150 grams of prunes and 50 grams of nuts.

Naturally, you can use equal parts, but then the rolls will have an unnecessary nutty taste. This amount is enough for 600 - 700 grams of meat. If you like more inside, then increase the quantity. Grind the plums and nuts in a blender. You can take turns, or you can do it right away. If you don’t have a blender, then you can simply chop the nuts using a method that is convenient for you, and just chop the prunes finely.

Pork rolls with prunes and dried apricots

The next recipe will be with the addition of sourness to the filling, specifically dried apricots. There is sourness in dried apricots, and it is very harmonious with the taste of sweet prunes in your fingers.

You already understand how to beat meat. We won't dwell on this.

Here we take equal proportions. And for a piece of meat of 600 - 700 grams, 150 grams of dried apricots and prunes will be enough. Naturally, you can add more, but in our experience, this is completely enough. For example, we cut a 750 gram piece of meat into 14 thin slices, and the result was 14 rolls.

In each we put one prune and dried apricot. If the berries are small, then put two at a time, as in our photo. We just bought small dried fruits, they were recommended to us by the merchant.

After wrapping, fry the fingers in a frying pan. As in the first case, we fry in a hot frying pan (in oil) for 5 - 7 minutes on each side. Check for readiness.

And here are the finished rolls in cross-section. As you can see in the photo, our meat is not dry. And dried apricots add a pleasant sourness to the overall taste and piquancy.

Pork rolls with prunes and cheese

We have the following recipe with the addition of cheese. Any cheese will do, you can use whichever you like.

We take the proportions as one to two. One part cheese and two parts prunes. For a piece of meat of 600 - 700 grams, 150 grams of prunes and 75 grams of cheese will be enough. Again, you can increase or decrease the quantity if desired.

We beat the meat as in the first case. Don't forget to lubricate it with vegetable oil.

We cut the prunes into strips, or even smaller. We cut it into small cubes. We grate the cheese into the plums, or you can use a coarse grater. Or you can not rub it, but simply put it in strips on your fingers. But it's better when the plums are wrapped in cheese. This makes the taste more delicate.

Place a small amount of innards on a piece of meat and wrap it up.

And also fry it in a heated frying pan in vegetable oil. The results are such beautiful, tasty and tender rolls. Among all of us, we especially like those with cheese, for their tenderness and taste.

You can eat them both hot and cool. We prefer it hot with cheese, but cool with dried apricots. Nutty ones have a nutty flavor, and they are slightly dry compared to others. But we served them with dogwood sauce. It is perfect for any kind of meat. You can see the recipe here.

After looking at three recipes, you already understand how to cook pork meat rolls with prunes. The recipes are very similar, differing only in the inside. In this case, it is possible both with one prune and with various additives, I would even call them flavoring additives.

Meatloaf with prunes, baked in the oven: preparing a unique treat

There is probably not a housewife in the world who would not prepare meatloaf with prunes baked in the oven. This dish will suitably decorate any table. And thanks to your culinary imagination, you can create unique masterpieces, limiting yourself only to your personal taste preferences.

Fragrant roll “Solemn”

Beef rolls with prunes in the oven occupy a special place in the culinary world. The unusual combination of meat and dried fruits has never left anyone indifferent.

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

Ingredients:

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

Manufacturing:

To make such a fragrant and indescribably tasty roll, we need a piece of cut beef without fatty layers.
We will defrost it in advance, rinse it under running water and dry it thoroughly.
Along the contour, as shown in the figure, we need to cut a solid piece into a single layer. You shouldn't have any difficulties with this.
After we work with a knife, a thick piece of beef will turn into a layer.
Place the meat on a cutting board and sprinkle it with freshly squeezed lemon juice.
Let's prepare the marinade. To do this, in a comfortable bowl, mix refined olive oil, a pinch of salt, soy sauce, and sweet sand.
Mix all ingredients intensively until smooth.
Using a silicone brush, coat the beef slices with the prepared marinade.
We peel two onions and chop them into thin half rings or quarter rings.
Moderately distribute the chopped onion over the meat layer.
Place prunes, preferably dried, in a bowl and pour boiling water over them.
After 10 minutes, drain the water and dry the dried fruits on a cloth towel.
Cut the prunes into strips and place on an onion pad.
To make the dish fragrant, sprinkle everything on top with a mixture of peppers and ground nutmeg.
Now wrap the roll tightly. There is no need to fix it with anything, since we will bake the roll in foil.
Wrap the beef roll tightly in duralumin foil. It's better to take several sheets of foil.
In this form we place it in the refrigerator for 12 hours.
Place the perfectly marinated roll in the oven for 1-1.5 hours. The best temperature for baking is 190°.
After about 40 minutes, you can open the foil and pour the released juice over the top of the roll so that it does not come out dry.
We check its readiness with skewers. The released juice should be clear.
Once opened, it is better to bake the roll for another quarter of an hour until an amber crust appears.
Cool the beef roll with prunes before cutting.

Pork and prunes - perfect company!

Almost everyone has probably tried pork roll with prunes in the oven. Even culinary skeptics were pleasantly surprised by the divine taste of such a treat. Any housewife can cook pork roll with prunes in the oven, and the main thing is that it will only take you a little more than 1 hour.

Ingredients:

pork neck – 700 g;
mayonnaise – 2 table. spoons;
dried prunes – 100 g;
salt, mixture of ground pepper.

Manufacturing:

We thoroughly rinse the thawed pork neck under running water.
We cut off excess fat, remove the film, and then dry the meat piece with napkins.
Cut a piece of pork neck so that a uniform layer emerges that can be rolled into a roll.
Rub the pork slices thoroughly with salt and a consistency of ground pepper. Lubricate the top with mayonnaise.
Cut the steamed and dried prunes into cubes or strips.
Distribute the dried prunes sparingly over the meat.
We make a roll and tie it with kitchen twine.
We wrap the roll in duralumin foil and place it in a fireproof clay mold.
Be sure to pour slightly boiled water into the mold.
Place in the oven for 1.5 hours. We will bake at a temperature of 200°.

Minced meat roll with prunes in the oven

It’s not difficult to find a regular recipe for making meatloaf, as long as it meets your expectations. Having prepared a minced meat roll with dried fruits and nuts, you will be pleasantly surprised by its wonderful taste and inimitable smell.

Ingredients:

mixed 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. spoon;
salt;
butter.

Manufacturing:

Let's immediately turn on the oven and heat it to a temperature of 180°.
Fill a slice of bread, maybe stale, with pasteurized cow's milk and leave to soften.
Wash the prunes well and dry.
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.
Grate Russian cheese on a fine grater.
Add the cheese to the mixture of nuts and prunes and mix thoroughly.
Transfer the minced meat into a comfortable bowl. Add softened bread, raw chicken egg and salt to it.
Mix these ingredients until smooth. Season with a consistency of ground peppers.
We spread plastic wrap on the table. We put the minced meat on it and make a layer out of it.
Place the filling on top and roll up the roll.
Sprinkle it with breadcrumbs.
Transfer to a pan lined with parchment paper.
We make a couple of cuts on top, into which we place softened butter.
We will bake the roll for 40-45 minutes.

Pork roll with prunes and nuts

Thursday, April 21, 2016

Now I won’t torment you with sweets and baked goods, but will please you with a new recipe for meat dishes. A pork roll prepared in this way comes out juicy and soft, and the unusual interior of prunes and walnuts will make the finished dish fascinating and unusual. You can serve this roll not only with a side dish, but also as a hot or cold appetizer - in any case it will be very tasty.

The bright holiday of Easter is ahead, which means it is necessary to think not only about what Easter cakes and cottage cheese Easter cakes to put on the table during the celebration. Treat your family and guests to this juicy and tender meatloaf with such a non-trivial interior - I’m just sure that everyone will be full and satisfied.

Ingredients:

Making a dish step by step:

To make this tasty and juicy meatloaf, take pork pulp, peeled walnuts, pitted prunes, tomato sauce, sour cream, dried granulated garlic, refined vegetable oil, salt and ground dark pepper.

The ideal meat is fairly lean, in other words with a small amount of fat. In my case, it was a loin, which I trimmed of excess fat and veins. We cut a piece of meat with a knife so that a long rectangle comes out. In other words, we seem to open it by cutting meat of a similar thickness.

Now the pork needs to be slightly beaten in order not only to soften the meat, but also to create a piece of the most uniform thickness. To do this, cover the meat with cling film and lightly beat it with a kitchen hammer. In this way, the hammer and everything around it remains unstained.

Salt the chopped layer of meat and pepper to taste on both sides. Also sprinkle with dried garlic sparingly. I specifically use dry garlic because it is softer and has the most subtle odor.

Now let's prepare the filling for the roll. Wash and dry the pitted prunes. If necessary (when the dried fruits are very dry and hard), steam it in boiling water for 5-7 minutes, then be sure to dry it. Grind prunes using any convenient method.

Be sure to sort out the peeled walnuts and chop them into large enough crumbs, even pieces. This way they will be felt in the finished dish. If you wish, you can lightly dry the nuts in a frying pan or oven to make them crispier.

Place chopped prunes on the meat and level it over the entire surface.

Sprinkle chopped nuts on top sparingly.

Roll the pork with the inside into a tight roll.

And now we definitely tie the workpiece so that the roll does not fall apart during frying.

Pour vegetable oil into the frying pan and heat it up very, very hot. Dry the roll with a cardboard napkin so that it is dry on the surface. Place the meat in hot oil and fry it on all sides. In other words, as soon as a golden brown crust has formed at the place of frying, turn it further. We also certainly fry the cut points of the roll, holding the workpiece with spatulas. Why is this necessary? In this way, we seal the meat juices, which, thanks to the crust, will not leak out of the meat and the finished roll remains juicy.

Wrap the hot roll in a piece of parchment paper and tuck the edges in like a candy wrapper. The meat must be wrapped tightly so that steam does not escape from the shell. Cook the pork roll in an oven preheated to 180 degrees for 30-35 minutes at medium level.

In the meantime, let's create a coating for a beautiful, tasty and fragrant crust. To do this, mix sour cream of any fat content in a bowl with tomato sauce (tomato paste or ketchup) and a generous pinch of dried garlic.

Mix everything with a spoon or fork - the coating is ready.

After half an hour, we take the pork roll out, unroll the paper and remove the threads - just cut it with scissors and pull out the rest.

Generously grease the roll with sour cream and tomato sauce with garlic and place the meat in a hot oven for another 10-15 minutes.

If you have the opportunity, turn on the grill - then the crust will brown faster.

Serve the finished pork roll with prunes and nuts warm as a second course with a side dish of your choice. As a hot or cool appetizer with sauces, vegetables and herbs, this roll is also certainly excellent. By the way, when cool, you can cut it into thin slices and serve it like a meat tenderloin or put it on a piece of bread - it makes a good sandwich.

I hope you liked this simple recipe for a savory meat dish and you will definitely repeat it for your own family. Men will literally appreciate it, I promise!