Pork Roll with Cheese and Tomatoes
Baked pork neck with slits stuffed with cheese and tomatoes, perfect for slicing into portions for a holiday feast.
- Time
- 1 h 35 min
- Serving
- 516 kcal
- Ingredients
- ≈ $1.69
- Protein
- 29 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 130 g
- 2 Hard cheesepack 200 g ≈ $2.70 25 g
- 3 Tomatoes≈ $4.67 per kg 60 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Mustard 8 g
- 6 Sunflower oil 5 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
- 9 Paprika 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the pork1 dry and make deep cuts every 1.5 cm, not slicing all the way through.
Mix Dijon mustard, oil, salt, black pepper, smoked paprika, and grated garlic4. Rub the mixture over the pork1 and into the slits.
Slice tomatoes3 thinly and cut cheese into strips. Tuck a strip of cheese and tomato into each slit.
Wrap the pork1 tightly in foil and place it in a baking dish.
Bake at 350°F (180°C) for 70 minutes, until the meat is tender and juicy.
Unwrap the foil and bake for another 15 minutes until golden brown. Let it rest 10 minutes before slicing.
Tips
- Why it works
- Don't cut all the way through, so the meat holds its accordion shape while baking. Mustard and garlic inside the cuts keep the meat from drying out during long cooking.
- Substitutions
- Swap the cheese for mozzarella (25 g), which melts faster and keeps its shape. Swap the tomatoes for sweet pepper rings (60 g) if the tomatoes are sour or watery.
- Common mistakes
- The meat turns out dry if you bake it without foil or above 180 °C. Check doneness with a knife: the juices should run clear and the meat should be easy to pierce.
- Storing and reheating
- Keep in the fridge for 3 days, covered with foil. Reheat in the microwave for 2 minutes at 600 W, with the plate covered. Don't freeze, the cheese and tomatoes lose their texture.
- Serve with
- Serve with mashed potatoes or boiled rice. Add fresh herbs (parsley or dill) to contrast with the rich meat.
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