Sep 6

Rolled Stuffed Pork Fillet with Bacon

Rolled Stuffed Pork Fillet with Bacon

"Roll Stuffed hanger- Vešalica" or roll stuffed pork fillet is a traditional preparation of grilled meat in the Serbian way. With a few good tricks and good tips, you will get a fantastic meat meal that is soft and irresistible! You can prepare it on the grill in a pan and even in the oven or under the stove. If you prepare it on the grill, my advice is to coat the grill beforehand with a piece of bacon. You can eat meat with salads and a side dish, or just with salads. Follow recipe.

Ingredients: simple, total time: 45 min. 2 serving

500 g of pork fillet in a piece
200 g Gouda cheese/ cut into 7 mm thick
12 thin long sheets of smoked bacon
salt and black pepper to taste
little vegetable oil
wok pan
meat pestle
2 transparent foil
Toothpicks

rolled-stuffed-pork-fillet-with-bacon — Rolled Stuffed Pork Fillet with Bacon

Preparation:

The first thing you will do is wash the pork fillet well. Cut into 6-7 mm thinner steaks. Clean the fillet from veins and fat, if there are any. I bought a nice piece with very little fat.
When cutting the meat, make sure it is in the shape of a rectangle. I got 6 steaks.
Arrange the steaks on transparent foil, add salt, pepper, and oil on both sides.
Cover with another transparent foil and beat the meat well with a pestle both side.
In each steak, add 3 pieces of cheese cut to a thickness of 7 mm along the entire length.
Twist into a roll and close the ends and sides where they overlap with a toothpick.
Repeat that with the rest.
When you have finished that, wrap two thinner and longer pieces of bacon around the roll of fillet and put it on a plate.
Repeat with the rest.
(You can store the meat prepared in this way in the refrigerator for 30 minutes, and you can do this the day before so that it stays in the refrigerator overnight, but it is not mandatory!)
Manually press them slightly in the plate.
The fillets are now ready for frying.
Put very little oil in the pan, if you have a grill then I recommend you to cook these fillets on it.
When the oil is well heated, place the fillets and cook each side for 6 minutes, including the edges.
When you have fried them on all sides, do it again for 1-2 minutes on both sides.
Before serving, carefully remove the toothpicks, tell the others to make sure that none of them are hidden.
Turn off the heat and serve with salad, baked potatoes, spinach or roasted potatoes.

Buon appetito!

NOTE:

Be sure to remove the toothpicks from the meat, be careful!
The steps for making these fillets are very simple, you just have to follow the instructions, that way you will get the best filet, soft and juicy, I believe you will make this recipe many times. This is my favorite meal and I always make it for my dad when I come to Serbia.
There should be a lot of cheese in these fillets, so don't hesitate when adding it.
Stuffed fillets prepared in this way can be grilled, pan and oven.
You can make the prepared fillets a day in advance and let it sit in the fridge overnight.
Instead of Gouda, you can use Edam cheese, Trappist or smoked cheese.
These stuffed fillets go fantastically with shop salad, mixed salad with the addition of onion or ajvar.
As a side dish, you can combine French fries, roasted potatoes, mashed potatoes, broccoli, spinach, grilled vegetables, fried eggplant.
Keep the rest of the food in the refrigerator for up to 3 days.