Thinking about the main dishes for the festive table? Include an unusual, spectacular and tasty dish in your menu, as well as an easy-to-prepare meatloaf made of pork with dried apricots. The combination of meat and dried fruit surprises you? But try it! Sunny, tender, slightly sweet dried apricots are perfectly combined with baked meat. And this roll looks very elegant.
Baked dried apricots roll can be made from chicken, pork, beef. For the festive table, the chicken seems to be bored; beef is more rigid and dry than pork. Therefore, it is best to choose a piece of pork with a little fat.
Similarly, you can make meatloaf in foil with prunes - it turns out another, no less appetizing taste and beautiful look.
- Cooking time: 2 hours
- Servings: 10-12
Ingredients for pork meat roll with dried apricots
- 0, 7-1 kg of pork;
- 100 g dried apricots;
- 0, 5-1 tsp. salts;
- ground black pepper;
- 1 tbsp. water;
- fresh greens for decoration.
This time I was preparing a roll of pork balyk (lumbar and dorsal part of pig carcass). It is convenient to cut a rounded piece of meat without a bone so as to form a long layer, which is then rolled into a roll. But it is quite possible and easier option - take a few pieces of meat, as for chops, spread them out a little overlap and also roll. In addition to the basic spices - salt and pepper - you can add other seasonings for meat that you like: basil, paprika, dried ginger.
Method of cooking meat roll from pork with dried apricots
Wash dried apricots and fill with water for 5-7 minutes. Not boiling water - otherwise there will be little useful in dried fruit, but simply very warm boiled water - 70-80 ° C. After standing, dried apricots will be soft. Do not pour out the water - it is tasty, like apricot compote.
Rinse and dry the meat with paper towels. Then carefully cut the balyk in a spiral to make a long strip. Salt, pepper, sprinkle with spices.
Spread dried apricots over the meat in several rows, as shown in the photo.
And as closely as possible we roll the roll. It is very convenient to additionally fix it with such heat-resistant silicone laces for rolls. Or simply wrap the meat tightly in foil. If the foil is thin - then in a double layer. When baking in foil, you need to have its shiny side out, and the matte inside.
Put the roll into a heat-resistant form or frying pan, pour 1-1.5 cm of water to the bottom and put it in the oven, preheated to 180-200 ° C, at an average level. We bake from 1, 5 to 2 hours - taking into account the size of the roll and the features of your oven. Periodically pour water into the form as it boils. If the form is glass or ceramic, we pour not cold water - otherwise the dishes may crack, but hot.
To check whether the roll is ready, carefully, using thick oven gloves, take out the form. Unfold the foil and try the meat with a knife: is it soft? If not, then you need to continue baking. If the roll is soft and clear broth - then the roll is ready. To slightly brown the top, you can return the roll to the oven for 10 minutes without closing the foil.
After letting the roll cool down completely, cut it with a sharp knife into 5-6 mm thick slices and spread it nicely on a plate. We decorate dried apricots and fresh greens - with roosters of cockerel, dill, basil.
Serve pork meat rolls with dried apricots as a snack or with hot dishes.
