Pork Loin & Cauliflower Baked Roll

Ingredients

Roll sheet:

• 400 g — Pork loin

Filling:

• 400 g — Boiled cauliflower
• 500 ml — Water
• 2 leaves — Bay leaf
• 60 g — Parmesan
• 1 piece — Small S chicken egg (50 g)
• 50 g — Carrots
• 1 pinch — Salt

Decoration:

• 10 g — Sesame seeds

Preparation

1. 1Slice the pork loin, wash and trim the fat; pound the meat evenly thin; season with salt and pepper.
2. 2Boil the cauliflower in salted water with 2 bay leaves for about 5 minutes; drain and pulse briefly with a blender.
3. 3Add the egg, finely grated raw carrot, grated Parmesan and adjust the seasoning.
4. 4Overlap the meat slices (~1 cm) to form a sheet; spread the filling evenly and add the parsley.
5. 5Fold the edges inward; roll up tightly; secure with toothpicks if needed.
6. 6Brush with water; sprinkle with sesame seeds.
7. 7Cover with aluminium foil; bake for about 30 minutes at 180°C.
8. 8Remove the foil; bake for a further 10 minutes until golden brown.
9. 9Carefully remove the toothpicks; slice and serve.

Recipe in pictures

‹›