| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 kilogram Pork tenderloin
- 300 gram Buckwheat
- 300 gram Minced meat beef
- 1/3 bunch Parsley
- 50 gram Breadcrumbs
- 1 piece Onion
- 4 tablespoons Vegetable oil
- 1 teaspoon Marjoram
- 50 gram Cranberries
- Salt
- Black pepper
Ingredients
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Instructions
- Buckwheat cook until tender.
- Finely chop the onion and fry in 2 tablespoons of sunflower oil. Add to the buckwheat and allow to cool.
- Prepare the meat. I have pork tenderloin. Wash and dry.
- With a sharp knife carefully, in a spiral, begin to cut the meat.
- Cut the meat to the end. I tried to show in the photo how everything happens. Cover the meat with plastic wrap and beat off. Season with salt and pepper lightly. Sprinkle half of the marjoram.
- In a separate bowl, mix the minced meat (I have beef), breadcrumbs and finely chopped parsley.
- Add buckwheat with onions.
- Add cranberries. Add remaining pepper, salt and marjoram. Knead the filling. Stir carefully so all the products connected!
- On the prepared meat spread the filling. Spread over the entire surface.
- Roll the roll. Fasten the roll with kitchen thread or special rubber bands for meat. Start with the edge to the filling remained in place.
- Prepared loaf spread on a cookie sheet that is oiled with sunflower oil (2 tbsp.) The roll top is slightly prisolit and pepper any pepper. I have a mixture of peppers for the grill. Cover the pan with foil and bake at 180 gr for 60 minutes. Then open and bake for another 30 minutes or until meat is ready. The knife should gently enter the meat.
- Enjoy your meal. And have a nice New Year.
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