Rotate pork / roast pork in the oven

Rotate pork / roast pork in the oven

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If you are thinking about how to quickly make something good and good looking for a festive meal and do something else in the meantime, the answer that comes to mind is a pork or beef wheels. The pork wheel is the cutlet muscle without pork bone that is left whole, cut into different sizes and caught in a special steak net to keep its shape. It can be made in simple whole form, seasoned with various flavors and baked or stuffed like a roll with various vegetables, dried fruits and cheeses. This time I present the classic version of pork wheels.

  • a chop muscle caught in the net,
  • a branch of green rosemary,
  • paprika,
  • a few bay leaves,
  • salt, pepper (freshly ground),
  • peppercorns,
  • White wine,
  • olive oil

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Pork wheels / roast pork in the oven:

Preparation: season the chop well with salt and pepper and a little paprika, we catch under the net rosemary sprig and bay leaves. We place the chop in a heat-resistant dish, I used the Romanian dish.

Sprinkle over a few peppercorns and pour over the chop 50 ml of white wine, 50 ml of water and 2 tablespoons of oil (I put olives) which we put carefully over the meat to form a film. Leave in the preheated oven at 200 degrees for 30 minutes with the lid on, then another hour at 180 degrees without the lid on.

After an hour and a half we have the result: a beautiful browned and fragrant chop. I wish you a happy New Year and thank you for crossing my threshold.

Pork steak with Mediterranean filling


cooking oil
4 cloves of garlic, zdro bit
a teaspoon of salt
a quarter teaspoon of freshly ground black pepper
5 sun-dried tomatoes, preserved in oil, cut into balls
about 250 g of frozen (or fresh) spinach - drained and chopped
a quarter cup of feta cheese (you can also use Romanian telemea)
3 tablespoons cream cheese
half a teaspoon of grated lemon peel
4 pork chops (about 100 g each), boneless
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
a quarter teaspoon of dried oregano

1. Heat a non-stick skillet over medium heat. Pour a little cooking oil. Add the 2 cloves of garlic and fry for 1 minute. Add a quarter teaspoon of salt, half the initial amount of pepper, tomatoes and spinach. Fry until all the moisture in the mixture has evaporated. Remove from the heat and incorporate the 2 types of cheese and lemon peel.

2. Cut a horizontal pocket into the thickest portion of each pork chop. Insert about a quarter cup of spinach mixture in each pocket. Sprinkle the remaining quarter of a teaspoon of salt and the remaining pepper. Put pork steak in an oiled baking pan. Mix the other 2 cloves of garlic, lemon juice, mustard and oregano in a bowl mix well. Grease the meat with half of the mustard and lemon mixture. Leave in the oven for 6 minutes and then turn the steak over. grease pork steak on the other side with the rest of the mixture. Leave for another 2 minutes in the oven or until ready.

Such a tasty and refreshing filling, typically Greek, perfectly highlights the flavor of pork steak and, contemplating the gastronomic success, I wonder how many such culinary wonders are still hidden in the restaurants of the world?

Video: Χοιρινό Μπούτι Λεμονάτο στη Νοηματική. Άκης Πετρετζίκης (June 2022).


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