Roulade of pork with thyme

Roast meat wash, dry it thoroughly with a paper towel, then take a very sharp and large knife and cut along, through the center so that it can be opened as a "book". Thus obtained rectangular piece of meat beat gently to a thickness of about 2 cm, (be careful not to pierce the fiber structure). Thus prepared piece of meat rub both sides with salt, garlic, lemon juice and put in the fridge for an hour.

Cook meat stuffing in the vegetable broth until tender, then grind. Add crushed garlic, 1 teaspoon of marjoram and 1 teaspoon of thyme and add eggs, soggy stale bread, salt and pepper, mix thoroughly, put meat filling along the long side of the loin, and then tightly rolled over tying the roll with white, thick, cotton twine. Bake on a baking sheet at 200 degrees for approx. 2 hours, watering roulade with vegetable broth and rotate from time to time.

Recipe By: Marta Szewczak
Ingredients:
Ingredients:
1 kg of meat for roasting
3 cloves of garlic
lemon juice
pinch of salt

Stuffing:
700 g pork shoulder
300 g raw bacon
250 g pork or chicken livers
1 onion
1-2 cloves of garlic
1 carrot
a piece of celery
some dried mushrooms
2 eggs
1 stale bread
3 English herb
1 bay leaf
0.5 teaspoons marjoram and thyme
1 teaspoon nutmeg
salt
pepper

The recipe is from:
Zaścianek Polski
ul. Asłanowicza 17
08-110 Siedlce Siedlce
[email protected]
www.zascianek.idt.pl

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