min., baking 20 min.
Meat rolls with prunes and blue cheese - such rolls are very convenient to bake outside in the winter, because they can be completely prepared at home in advance, and all you have to do outside is to throw the meat in foil on the barbecue grill and turn it several times while cooking.
INGREDIENTS
- 10 pieces of lean pork loin (chops)
- 30 prunes (3 each)
- 1 box of Memel Blue cheese spread with blue mold
- 1 tbsp. dried thyme
- salt, ground black pepper (to taste)
For the sauce:
- 5 p.m. thick Greek yogurt
- 1 tbsp. grated horseradish
- 1 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. sugar
- salt and ground black pepper (to taste)
For cooking you will need:
- foil
- wooden toothpicks
PREPARATION
This great recipe was shared by a reader Jelena Rimavičienė. I really liked these rolls because the pork goes well with the prunes, and the spreadable blue cheese is one of my family's favorites.
I made the rolls with plums completely according to Jelena's recipe, only I didn't bake them in the home oven, but in an outdoor grill, and served them with Greek yogurt and horseradish sauce.
Such steaks are very convenient to grill outside in winter, because they can be completely prepared at home in advance, and outside, all that remains is the meat in foil, thrown on the barbecue grill and turned several times while cooking. This way, you won't have to get your hands cold or dirty while cooking, because the meat will be neatly wrapped in foil, so you can warm your hands with a drink while waiting for the steaks hot apple juice .
I cooked this dish in the backyard of an apartment building, portable Cobb the grill was perfect for this as it produces almost no smoke. When we finished cooking, we took the barbecue home and washed it separately in the dishwasher. Very convenient thing.
I lightly poked the pieces of meat with the other side of a long knife to "thinner" them a bit, but only very gently, without destroying the structure of the meat. I rubbed the pieces with spices and smeared one side of them completely with blue cheese and placed three clean, water-soaked prunes on each piece of meat. I rolled the meat into a roll, secured it in several places with wooden skewers and wrapped each one individually in foil.
I mixed the ingredients for the sauce well with a fork until smooth and poured them into a screw-top container that can be easily transported.
I baked the rolls on the grill, over hot coals. If you cook in a grill with a lid, cover it, you will need to turn less and the steaks will cook faster, somewhere in 15-20 minutes. If your grill does not have a lid, turn the steaks from time to time on the other side and cook for 5 minutes longer.
Just before the end of cooking, slightly open the foil from above and let the steak brown for a few minutes. Check with a knife whether the steaks are fully cooked, if they are, then unwrap the foil and serve with the yogurt horseradish sauce. Of course, it would be most convenient if you remove the chopsticks from the rolls before serving them, but since it is eaten outside, the eaters can also remove them themselves.
Delicious outdoor barbecues!
P.S. Of course, such rolls can also be baked in a home oven. Bake in a heated oven at 200 degrees for about 20-25 minutes.
Recipe source: Seasonal Kitchen
