Pork roll stuffed with onion (in the oven)

Pork roll in a mustard marinade, baked in the oven, is an excellent meat dish for both a holiday and an everyday menu.

Ingredients

• Pork (undercut or brisket) - 1.5 kg
• Onion - 0.5 pcs.
• Red onion - 0.5 pcs.
• Fresh parsley - 15 g
• For marinade:
• Hot mustard - 2 tbsp. spoons
• Grain mustard mild - 3 tbsp. spoons
• Ground coriander - 1 teaspoon
• Dried garlic - 1 teaspoon
• Ground paprika - 1 teaspoon
• ground black pepper (optional) - to taste
• Salt (optional) - to taste

Directions

1. Peel the onion and cut into half rings.
2. Wash and dry the parsley.
3. Mix the ingredients for the marinade: spicy mustard, mustard seeds, paprika, dried garlic and ground coriander. Taste the marinade. Add more salt and black pepper if needed. I didn't add.
4. Wash the meat (here undercuts), dry with paper towels. Trim off excess meat. Arrange on the board, giving a piece of meat a rectangular shape. The fatter side of the meat piece should remain on the outside of the roll.
5. Rub the surface of the meat with the marinade, leaving 1 tbsp. spoon for greasing the top.
6. Put the onion on the marinade.
7. Add parsley leaves (without stems).
8. Roll the meat with onions and herbs tightly into a roll and tie with a strong thread.
9. Brush the roll with the remaining marinade and leave to marinate for 2 hours or longer. If marinating for a long time, put the roll in the refrigerator and take it out 1 hour before baking.
10. Turn on the oven and preheat to 180 degrees.
11. Then place the pork roll in a roasting sleeve or wrap tightly in two layers of foil. Lay out on a baking sheet.
12. Bake meatloaf at 200 degrees for 1.5 hours.
13. Transfer the finished roll to a plate, let it cool slightly, remove the threads.
14. Delicious and juicy pork roll baked in the oven is ready. Serve meatloaf as a hot dish. When cold, the roll cuts well into thin slices and is suitable for sandwiches or as cold cuts.
15. Bon appetit!