Savory pork meat rolls with cheese

If you are currently looking for the latest unique appetizers for a festive table, or simply want to prepare something tasty for a home dinner, then this recipe with photos is specifically for you! Pork rolls with cheese in the oven are an appetizing and time-saving meat dish that can be served as a main course or as a roast appetizer. Meat rolls can be baked in the oven or fried in a frying pan. If you are a follower of proper nutrition, the rolls can be steamed by replacing fatty pork meat with dietary chicken fillet.

400 g pork;
100 -150 g hard cheese;
1.5-2 tbsp. mayonnaise;
1 tsp mustard;
salt;
ground dark pepper;
1 tbsp. vegetable oil.

Pork rolls with cheese, recipe with photos step by step

1. Wash a piece of fresh pork under running water and dry it with a cardboard towel. If a piece of meat turns out to be very fatty, then the fat can be trimmed off.

2. Cut the pork lengthwise into pieces no more than 3-5 mm wide. For cutting we use a well-sharpened knife. And there is also a small life hack. If the meat is slightly frozen, it will be cut thinner, lighter and more evenly.

3. Beat the slices of meat using a kitchen hammer. To avoid destroying the fibers in the meat and to avoid staining yourself and the kitchen, cover the pork with cling film or a plastic bag.

4. Cut hard cheese into cubes of medium thickness. In a separate container, mix the sauce: 1 tablespoon of mayonnaise and 1 teaspoon of mustard.

5. Grease any piece of pork meat with the prepared mustard sauce. It is convenient to do this with a silicone brush, although an ordinary teaspoon will do. Then add a block of cheese to the edge of the meat and roll it into a roll. We carry out this operation with all the remaining pieces of meat.

6. Add a little vegetable oil or butter to the baking dish, place the prepared rolls seam side down and bake in the oven at 180 degrees for 30-35 minutes. If you need to cook meat rolls with cheese faster, then simply fry them in a frying pan greased with vegetable oil until an appetizing crust appears on all sides.

7. Leave the meat rolls with cheese to cool slightly, transfer to a plate decorated with herbs and serve.

Pork rolls with cheese are ready in the oven. They are so juicy, soft, fragrant and very tasty! Bon appetit!

Top tips for making pork cheese rolls:

You can use any other meat for the rolls. With chicken or turkey you get the most dietary snack option.
It is better to take that part of the pork meat that has less fat: the loin, the shoulder part, the cut or the tender kidney part.
The filling can also be varied and you can add spinach, basil, chopped nuts, tomato slices or fried champignons to the cheese. It will also turn out very tasty.
To prevent the rolls from falling apart during production, it is better to fasten them with toothpicks or wrap them with thread.
You will get very fragrant pork rolls if you first fry them in a frying pan and then stew them with wine and cream.
Meat rolls with cheese will go well with mayonnaise or ketchup. But the best way to highlight and complement the taste of the meat appetizer is homemade adjika or creamy mustard sauce.

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Sliced pork meatloaf: recipes with herbs, cheese, pears, vegetables

Meatloaf is a popular dish on the tables of our housewives. At the same time, it is prepared from a variety of types of meat - chicken, beef, pork, turkey and even lamb. Now we will look at two recipes for a delicious pork meatloaf: with pears, herbs, cheese and garlic. Both options have been tried personally and have the right to life.

Both options are cooked in the oven, but I’ll be honest - every housewife needs to know the characteristics of her own oven so that the meat does not turn out hard and dry, and do not overcook it. The meat itself is also important: in our recipes we use pork slices; when baked, it comes out tender and soft. But you can also take pork ham with fat, and a shoulder blade.

How to get soft and juicy meat?

Pork is completely different in its tenderness, and when prepared correctly, you will get a tender, melt-in-your-mouth dish.

It is with the help of marinating that the kebab turns out soft and tender. So why is it not allowed to use this method for other pork dishes? By keeping pork in a marinade or special sauce for just a few hours, you can get a truly amazing taste. The following combinations are suitable for this:

Vinegar+onion+salt+pepper
Mustard+honey+onion+soy sauce
Soy sauce+onion+garlic+herbs
Ketchup+onion+pepper
Sour cream+salt+pepper

Pork meatloaf

From an ordinary piece of pork ham weighing 500 g, we prepared a delicious, juicy roll for 6 servings, which we baked.

500-600 g pork ham
150 g processed cheese
2 tbsp. spoons of breadcrumbs
3 cloves of garlic
ready-made seasoning for meat, minced meat - to taste
salt and pepper - to taste
1-2 tbsp. spoons of vegetable oil

Pork belly roll with nuts

We love belly rolls, there are several similar recipes on the website, with different entrails and baking settings. .

1.2-1.3 kg of peritoneum without skin
100 g walnut kernels
1 teaspoon dried herbs
ready seasoning for meat – 1-2 teaspoons
salt and ground pepper - to taste

Pork belly roll with mushrooms

As you know, mushrooms are a good partner for meat. And the roll with them comes out juicy and tasty.

1 kg pork belly
250 g new champignons
1 medium onion, reddish if available
1.5-2 tbsp. spoons of vegetable oil
1.5 tbsp. spoons of butter
1.5-2 tbsp. spoons of seasoning for meat
1-1.5 teaspoons ground garlic
1-1.5 teaspoons dried parsley (1-1.5 tablespoons fresh)
ground pepper (optional and to taste)

Porchetta - Italian meatloaf

A ceremonial roll, which is prepared in Italy from both a whole pig and sliced pork belly. Very fragrant.

1-1.3 kg pork peritoneum with skin
350-450 g pork fillet
rosemary – fresh or dried
greens or fennel seeds
sage, fresh or dried
a few cloves of garlic - to taste
pepper, large salt
1.2-1.5 kg potatoes (optional)
2-3 tbsp. spoons of vegetable oil

Beef flank (peritoneum) roll in the oven

Beef flank (peritoneum) is usually one and a half times cheaper than other beef pulp. And it makes delicious dishes.

0.8-1 kg beef peritoneum
1.5-2 teaspoons large salt
freshly ground mixture of 3-5 peppers (or dark)
5-7 cloves of garlic

Pork belly roll in dough

We take inexpensive pork belly and, using the usual method, turn it into wonderfully tasty meat that you can enjoy.

1-1.3 kg pork peritoneum
500 g ready-made puff pastry (yeast-free)
4-5 cloves of garlic
2-3 tbsp. spoons of chopped greens
1.5-2 teaspoons salt
1 teaspoon freshly ground pepper
2-3 carrots

Pork rolls with mushrooms in bacon

Mushrooms inside the rolls and bacon on the outside add juiciness and flavor to the lean pork. Golden crust.

550-600 g boneless pork loin (or carb, ham)
200-250 g champignons (other mushrooms)
5-6 long slices of bacon
1 large onion
parsley dill
salt, freshly ground pepper mixture (or dark)
2 tbsp. spoons of vegetable oil
1 tbsp. spoon of butter

Pork belly roll with mustard and horseradish

Even if you have prepared pork belly roll more than once, make this option too, especially if you like pork with.

1.0-1.5 kg pork peritoneum
3-4 teaspoons of wasabi (or regular horseradish)
3-4 teaspoons hot mustard
bunch of cilantro and parsley
5-10 cloves of garlic
2-2.5 teaspoons paprika
large salt, a mixture of 4-5 peppers

Peritoneum roll with sweet pepper

Cool pork belly roll: juicy, delicious meat, which is a hot dish now and tomorrow.

1.3-1.8 kg pork belly
1.5 cups pickled sweet peppers (or 2-3 new ones)

seasonings for the inside of the roll:

1 medium sized head of garlic
4 teaspoons mustard
3 teaspoons khmeli-suneli
1 teaspoon salt
1/2-2/3 teaspoon freshly ground 4-5 peppers

Pork rolls with mushrooms and potatoes

Nothing special - we put mushrooms and mashed potatoes into pork rolls. But even when used.

Pork rolls: 10 best recipes

Pork rolls, like beef rolls, are not only a worthy alternative to store-bought ham or sausage. This is also a spectacular dish, worthy of decorating the New Year, Christmas and Easter tables.

Meat rolls are prepared for marriages and anniversaries, and inveterate cooks are not lazy to conjure this dish every weekend. Don't you have a pork roll recipe in your cookbook yet? An offensive omission... Well, never mind – in our selection you will certainly find a recipe to suit your taste.

Pork roll with prunes

1 onion;
2 cloves of garlic;
1 tbsp. spoon of vegetable oil;
75 g spinach;
100 g minced pork;
75 g breadcrumbs;
800 g pork fillet;
50 g pitted prunes;
salt and pepper to taste;

150 ml cider;
300 ml broth;
1-2 tbsp. spoons of flour;
spices to taste.

Distribute the filling over the meat, lay out the prunes, and roll it up. Place in a greased saucepan. Simmer in the oven at 180 degrees for about 1.5 hours. Place the meat on a platter.

Pour cider and broth into the juice formed during stewing, bring to a boil and, stirring constantly, add flour. Season the sauce with spices and pour it over the roll.

Pork knuckle roll

1 kg smoked-boiled shank;
1 onion;
1 carrot;
fresh herbs (parsley, dill);
salt and dark ground pepper to taste;
vegetable oil for frying.

Boil the shank in boiling water for 30-40 minutes. Peel and wash the vegetables. Finely chop the onion and grate the carrots on a large grater. Fry onions and carrots in vegetable oil. Chop the washed greens, add to the vegetables, stir the filling.

Carefully remove the bone from the boiled knuckle and, after making a cut, place the layer of meat on cheesecloth. Lay out a layer of the inside and wrap with gauze. Place the stuffed shank under pressure for a couple of hours, and then cool well in the refrigerator.

Baked pork roll with prunes

1 kg pork loin;
100 g pitted prunes;
salt and mustard to taste;
water or broth;
1 onion;
1 small bunch of parsley;
2 teaspoons flour;
1 tbsp. spoon of sour cream.

Carefully remove the bones from the meat and cut into the flesh to create an even layer. Rub with salt and mustard. Place the previously soaked prunes on the meat, roll it up and tie it with thread. Bake on a baking sheet at a temperature of 160-170 degrees, occasionally pouring water or broth over the meat, for about two hours. An hour after the start of production, place the onion cut into rings and chopped parsley on the roll. Make a sauce from the remaining water after baking: add flour, sour cream and cook for 5-6 minutes.

Meatloaf with nuts

For 4 servings you will need:

50 g dried apricots;
100 g walnuts;
2 tbsp. spoons of honey;
1 tbsp. a spoonful of cognac and lemon juice;
600 g pork fillet;
100 g bacon (cut into slices);
1 bunch of parsley;
salt, ground dark pepper to taste;
1 tbsp. spoon of butter and vegetable oil.

Chop the dried apricots, chop the walnuts, and stir the dried fruits with honey, cognac and lemon juice. Leave the filling for 15 minutes. Wash the parsley, dry and finely chop. Wash the fillet, dry it, make a longitudinal cut and unfold it like a book. Beat well, rub with salt and black pepper.

Place the bacon slices and stuffing on the fillet and sprinkle with half the chopped parsley. Roll the layer into a roll, secure with culinary thread and fry on all sides in vegetable oil. Place the roll in a greased form, sprinkle with parsley, pour in approximately 150 ml of water and cook in the oven, covered, for 40 minutes at 180 degrees. Remove the lid and bake for another 15 minutes.

Pork roll with mushroom entrails

800 g pork neck;
250 g champignons;
1 onion;
1 ring of fresh or canned pineapple;
6-8 slices of hard cheese;
3 teaspoons grainy mustard;
olive oil for frying;
fresh rosemary and salt to taste.

Simmer sliced champignons, chopped onion and rosemary leaves in olive oil for 5 minutes, add salt to taste. Make a deep cut in the center of a piece of meat (about 1 cm short of the end). Turn the piece over and again make symmetrical cuts on both sides, also not reaching the end about 1 cm.

Unfold the meat, trim the thickened areas with a knife so that a more or less even layer emerges. Lightly beat, grate with grainy mustard and salt. Spread a thin layer of finely chopped pineapple on top and place slices of cheese in two rows. Place the mushroom filling in the middle of the layer and roll the meat into a roll. Bake the roll in the oven at 200 degrees for 35-40 minutes.

Pork roll with apples in the oven

1.5 kg pork fillet;
0.5 kg of apples – better than sour ones;
dark ground pepper, salt, mustard - to taste.

Cut the meat lengthwise - not all the way - and beat it so that a layer comes out. Salt and pepper to taste. Peel and core the apples and cut into cubes. Spread the apple filling on the meat in an even layer, roll the layer into a roll and tie with kitchen thread.

Fry the roll in the oven at 180 degrees for about 1.5 hours, occasionally basting with the resulting juice. Remove the threads from the finished roll, let cool slightly and cut into slices.

Mediterranean pork rolls

For 4 servings you will need:

500 g pork fillet (2 pieces);
1 small zucchini;
1 pod of reddish sweet pepper;
150 g curd cheese with herbs;
2 tbsp. spoons of ghee.

Wash the pork fillet and dry it with a cardboard towel. Using a sharp knife, cut the pieces lengthwise to approximately halfway, without cutting all the way through. Carefully pound the meat and carefully rub it on all sides with salt and ground black pepper.

Wash and peel the vegetables. Cut the zucchini lengthwise into thin slices, and remove the seeds from the sweet pepper and cut it into strips. Spread the meat with curd cheese, arrange the zucchini and peppers, roll the rolls and tie with culinary thread. Fry on all sides in melted butter.

Preheat the oven to 175 degrees, place a fireproof dish with rolls there, and roast for another 20 minutes. During this period of time, turn the fillet over twice and pour over the resulting meat juices. Remove the fillets from the oven, wrap in foil and let rest for 10 minutes. Before serving, cut into slices and garnish with herbs.

Greek roll in the oven

For 4 servings you will need:

500 pork fillet;
1 bunch of basil;
150 g grated cheese;
50 g white bread without crust, cut into cubes;
ground dark pepper, salt - to taste;
2 tbsp. spoons of ghee;

Preheat the oven to 80 degrees. Finely chop the basil, mix with grated cheese and pieces of bread. Cut the fillet lengthwise, unfold it, and rub it with salt and black pepper. Place the filling on the meat, roll it up and secure with kitchen string.

Fry in hot ghee on all sides until golden brown and bake in the oven for 15 minutes. Remove the meat from the oven, wrap in foil and leave for 5 minutes. Then unfold, remove the thread and cut into slices. Pour over the juice formed during frying and serve.

Royal baked pork roll

2 kg of pork (in a layer 1.5 cm wide);
400 g onions;
6 cloves of garlic;
70 g cilantro;
70 g green onions;
200 g peeled walnuts;
70 ml vegetable oil;
100 ml wine;
lemon seeds;
salt, pepper, thyme to taste.

Wash the meat, dry it, rub with salt, pepper and thyme. Leave for 15 minutes. Peel the onion and cut in half. Peel the garlic, chop 2 cloves, cut the others into thin slices.

Wash the cilantro and green onions, dry and finely chop. Chop the nuts and combine with 1/3 of the cilantro and chopped garlic. Stir everything well. Spread the resulting filling sparingly over the meat. Roll the pork into a tight roll and tie it carefully with kitchen string.

Pour vegetable oil and wine into a thick-walled pan, place half the onion cut side down and half the garlic cloves. Place the meat, covering with the remaining onion and sprinkling with garlic and herbs. Close the lid and place in the oven, preheated to 180 degrees for 2.5 hours. Remove the threads from the finished roll and then cut it. Serve garnished with fresh herbs and lemon seeds.

Merchant style mushroom roll

For 6 servings you will need:

800 g pork pulp;
2 cloves of garlic;
8 champignons;
1 onion;
3 tbsp. spoons of vegetable oil;
80 ml cream;
ground dark pepper, salt.

Wash the meat, stretch it so that a layer 1.5 cm wide comes out. Peel the garlic and chop it. Beat the meat, brush with garlic, salt and pepper.

Wash the mushrooms and chop them. Peel and finely chop the onion. Heat the oil in a frying pan and sauté the onion. Add mushrooms and fry for 10 minutes. Salt and pepper. Beat in a blender with cream.

Place mushroom pate on the meat, roll it up and tie it with kitchen thread. Place in pan and bake for 70 minutes.