- Pork (boneless) 1 kilogram
- Tomatoes 2 pieces
- Cheese 150 grams
- Canned mushrooms 1/2 cans
- Mustard 1 tablespoon
- Ketchup (sweet) 1 tablespoon
- Lemon juice 4 tablespoons
- Vegetable oil 2 tablespoons
- Salt to taste
- Pepper to taste
- Sweet paprika to taste
- Provencal herbs 1 teaspoon
- 2 cloves of garlic
- Main ingredients: Pork, Tomato, Mushrooms, Cheese
- Serving 5 servings
Baking tray, kitchen knife, cutting board, foil.
Step 1: prepare the meat.
Thaw pork, if frozen, at room temperature. Rinse then with cool water and dry with paper towels.
Make incisions. Pretty deep, but still don't cut it to the end. Leave the distance between the notches equal. two centimeters.
Combine ketchup, lemon juice, salt, pepper, paprika, Provencal herbs and chopped garlic cloves. Add oil and mix again. With this marinade, coat a piece of pork on all sides, including cuts. Wrap the meat and put it in the refrigerator overnight. If you do not have time for this, then you can proceed to the next step immediately.
Step 2: stuff the pork.
Cut mushrooms, tomatoes and cheese into thin slices and stuff them with pork cuts, alternating the ingredients.
Step 3: bake pork stuffed with mushrooms, cheese and tomatoes.
Put the meat in a baking dish and pour into it 1/2 cup water. Cover with foil and place in the oven, preheated to 190 degrees. Bake for 1 hours 20 minutes.
Then remove the pork from the oven, remove the foil and send it to bake for another 20-30 minutesso that the top of the meat is browned.
After baking, leave the stuffed pork a little "rest" on the table, and only then serve to the table.
Step 4: serve pork stuffed with mushrooms, cheese and tomatoes.
Pork stuffed with mushrooms, cheese and tomatoes, cut into slices and serve with vegetable salad and boiled or baked potatoes.
Enjoy your meal!
- Use cheese that melts well, such as mozzarella.