Need a good piece of pork tenderloin. To cut very thin slices from which it is possible to collapse the rolls (I have 5). Meat additionally to recapture, covering the film. I work with a rolling pin, so the meat bounces across the width at the same time and not torn. The slices are almost transparent.

Meat folded into a bowl, pouring soy sauce and the juice released when cleaning the pineapple (for 1st. L.). Leave at least an hour in the cold.

Pineapple is better to take sweet. The pulp from pineapple and the sour taste is usually light in color. 2 thin rings cut in half, cut out the thick middle, thinly slice along the grain. Carrots grate on medium grater. A clove of garlic finely chopped. Cheese (I took 2 piece of triangle cheese, pre-frozen) crumble.

In a frying pan heat a little rust. oil, fry the pineapple, add carrots. Cook, stirring a couple of minutes, pour in the 1st. L. soy sauce "Kikkoman". Why I add soy sauce? Because here he not only replaces salt, but when frying is absorbed in the pineapple and carrots, giving a slightly caramel flavor, juiciness and flavor. When the sauce almost evaporates, add a good pinch of the mixture of black and white peppers and coriander. Turn off the heat. Put contents of skillet in a convenient bowl and immediately while it's hot, add the prepared garlic and cheese. Mix well. The flavor in this is incredible.

To get the meat out of the fridge. Prepare everything for breading rolls - egg beat with a fork with a pinch of salt, mix the breadcrumbs with toasted and crushed into fine crumbs walnuts and flour. Every piece of meat flavored with lemon pepper, spread some of the filling, not reaching the edges. Tightly roll the roulade.

Roll roll in flour, dip in egg, then roll in breadcrumbs. I have 4 very large rolls and 1 small (not visible on photo)

In a pan warm (but not glowing!) sufficient for deep-frying amount of oil. You want the butter had reached at least mid roll. This allows you to quickly prasarita of all the layers of meat. No, wrong, not fry, and grilled as fried just the breading, which protects the meat. Then, if you do not like fried crust can be removed from the roll, it is easily departs, and the inside juicy, very lean meat. Fry the rolls on medium or a little less than medium heat until Golden brown on each side (it will be very fast, my large roasted a total of about 5-6 minutes). The finished rolls lay out on a napkin.