- Salt - 2.5 teaspoons
- Onion - 2 pieces
- Dried apricots - 80 Grams
- Nutmeg Grated - 1/2 Teaspoon
- Dill - 80 Grams
- Plum puree - 100 Grams
- Orange juice - 160 milliliters
- Beshamel sauce - 90 milliliters
- Pork - 1 Kilogram
- Creamy ghee - 100 Grams
- Mustard Dijon - 2 Teaspoons
- Cilantro - 80 Grams
- Black pepper powder - 1/2 Teaspoons
- Beef broth - 160 milliliters
- Honey - 30 Grams
- Canned peas - 200 Grams
Focus number one - a piece of meat should be poured with cold salted water (proportions - a teaspoon of salt for 400 ml of water). Cover the meat in water with a plastic bag - and for the night in the refrigerator. Meat will be much softer and softer, but you can not wait until tomorrow - cook without this step. Now cut a piece of meat with a sharp knife into long layers a little less than 1 cm thick. Slightly beat them. Now we prepare the stuffing. Fry to finely chopped onion, then add the finely chopped dried apricots into the frying pan, fry for 5 more minutes, along with the onion on low heat. Remove from the fire and mix with finely chopped herbs, mustard, salt, pepper and nutmeg. We mix it well. For each plate of meat put a little stuffing, gently wrap the plates on the principle of roll, gently turning the edges. To avoid embarrassment, we fasten our meat design with toothpicks. It turns out such beautiful rolls. In a frying pan, melt the butter, fry in it our meat rolls on both sides to a crusty crust. When the meat rolls are browned, we remove them from the fire and leave them for the time being. Now let's make the sauce. To do this, we need a plum puree - you can use fresh, and you can and frozen. In the frying pan, in which fried meat, we spread plum puree, pour beef broth and orange juice. We add a tablespoon of honey, from the walls of the frying pan scrape off the meat flesh. All this business is mixed, mixed and heated. We take the form for baking, we put in it the fried meat rolls, we fill in all the prepared sauce. Bake about 1 hour at 140 degrees, from time to time pouring meat sauce. If you want, you can turn the rolls once - so they are more evenly baked. While the meat is in the oven, we prepare the gravy - the last thing we need to cook. To do this, take a bit of our sauce from the baking tray, mix it with the bechamel sauce (I store frozen), salt and pepper. Bring to a boil, then remove it from the fire. We serve: we put a meatloaf on a plate, from the top we pour with the prepared sauce. Served with a favorite side dish - I personally serve with canned peas. Bon Appetit!
Servings: 6-7