Pork roll with melted cheese, herbs and garlic

6 servings
1 hour 30 min

Prepare all the ingredients. Choose low-fat pork, better carbonade. It is better to take the processed cheese in a bath, and not in a briquette, and it is also better that it is classic without flavors. In the bath, the cheese is more delicate in taste and soft in texture than in briquettes, and it is easier to work with it. Parsley or dill is preferable as greens, you can combine.

Rinse the pork thoroughly underwater, wet with paper towels to remove excess moisture, and use a sharp knife to cut into a large layer. Place the meat on a board, cover with cling film or plastic bag and beat the meat off with a hammer.

Rinse the fresh greens underwater, then shake off the water, dry the greens a little and grind them. Peel the garlic cloves from the husks and cut them into plates using a knife.

Grate the broken pork layer on both sides with salt and freshly ground black pepper. Rinse the top of the pork with melted cream cheese.

Spread the crushed greens and the sliced garlic evenly on top.

Gently roll the pork into a tight roll and tie with a thick, sturdy thread. If there is no such thread, then ordinary threads in four layers can be used. Under the recipe is a more detailed briefing on how to bandage meat.

Cover the baking sheet with parchment paper, put the resulting pork roll on top with a seam down. Place the roll tray in the oven preheated to 180 ° C 1 about an hour. Determine the exact time and temperature of baking by your oven.

Remove the tray from the oven, transfer the ready roll to the board. Free the roll from the thread, just be careful, as you can burn your hands. Cut the pork roll into portions and serve immediately while it's still hot.