Pork roll with dried cranberries and rosemary

Description

A delicious combination of cranberry and pork with thyme and / or rosemary. Snack looks beautiful and festive. Can be served as cold as snacks and hot as a main dish.

Ingredients

Pork

1200 g
Cranberry

50 g
Whiskey

3 Tbsp
Lemon juice

1 Tbsp
Rosemary
Black pepper
Salt
Greens

Cooking

Cranberries wash warm water, dry with paper towel. Pour the whiskey (or brandy), let stand 30 minutes. If cranberries are too sweet, add lemon juice.

Batocina part should be on top with a thin greasy layer. Pork wash, dry. Cut along the grain book. First from right to left.

Then uncover the meat and cut it again in the opposite direction.

Should be a rectangular piece of the same thickness.

Cover the meat with cling film, lightly beat off, sprinkle with rosemary or thyme. Season with salt and pepper.

Evenly spread a layer of cranberry.

Roll roll so that a thin greasy layer on top.

Tie the roll of cooking twine. Season with salt and pepper. Bake in a preheated 180*C oven for about 1.5 hours, it depends on the diameter of the roll. From time to time the roll to pour the separated juice. It is possible for 5-7 minutes before turning off to turn on the convection mode to appear Golden brown.

When served as an appetizer, the roll should be completely cool, remove the twine and slice.

If you apply as a hot, then just remove the cooking twine and serve whole, cutting already at the festive table at the hotel. Bon appetit and delicious holidays!

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