Pork Roll

"While you wait for the meat to cool so you can cut it, you can make a suitable garnish too. Meanwhile, we`re on our way."
Preparation35 min.
Cooking60 min.
Тotal95 min.
Servings1 pc
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  • pork - 28 oz (800 g), whole piece with no bone
  • prunes - 10 dry, with the pits removed
  • butter - 3 1/3 tbsp (50 g) + 1 tablespoon oil
  • black pepper
  • salt


Place the pork on a counter top and cut it lengthwise using a sharp knife, aiming for a thickness of about 3/4″ (1.5 cm); the goal is to get one big piece of meat. Tenderize it with a hammer for meat, add a little oil, salt and pepper. Arrange the halved prunes evenly over the roll.

Wrap the pork roll and tighten it with strong thread, salt it well and let it stand for 10 minutes until it takes in all the salt, rub it with oil and sprinkle it with pepper. Preheat the oven to 446°F (230 °C) and put the meat in a pan with 1 cup (250 ml) of water and 3 1/3 tbsp (50 g) of butter.

Do not cut the baked roll before it cools so it doesn't break apart.
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