Stuffed loin roll: the recipe for the perfect second meat course for special occasions

Illinois stuffed loin roll It is a perfect meat dish to serve at dinner as a second course or as a main course to accompany a salad. He tenderloin slices they come stuffed with mustard seeds, paprika, basil, salt, garlic, pepper and cream cheese, slices of ham and cheese, then it is rolled up and baked with another mixture spread on the surface. To help you, secure the slices with skewers.

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How to prepare the stuffed loin roll

Mix the mustard seeds, paprika, basil, salt, garlic, pepper, and cream cheese.

Cut the pork loin into slices and grind them with a meat tenderizer.

Place the slices of meat next to each other, spread the mixture on top and place the slices of cheese and ham.

Close the meat in a roll and secure with skewers.

Spread another mixture on the bun and bake at 190°C for 50-60 minutes.

Advice

You can replace the slices of soft cheese with slices of smoked provola and the cooked ham with salami. However, if you add salami, avoid the paprika and add just a pinch of salt, otherwise the result will be too salty.

storage

Store the leftover roll in an airtight container, but remember to consume it no later than the next day.