Pork rolls "Lick your fingers"

These rolls are perfect for a festive table.

Ingredients

• pork (loin) 500 g
• pomegranate juice 100 ml
• vegetable oil for frying
• salt
• freshly ground pepper
• For filling
• champignons 3-4 pcs
• onion 1 pc
• sour cream 1-2 tablespoons
• parsley, dill
• salt
• freshly ground pepper

Directions

1. Wash the pork, dry it, cut into layers.
2. Beat off each layer, salt and pepper.
3. Place the pieces of meat in a bowl or small saucepan and pour over the pomegranate juice.
4. Leave the meat to marinate for 30-40 minutes.
5. Prepare the filling.
6. Wash, dry and cut the mushrooms into strips or cubes.
7. Finely chop the onion.
8. Wash, dry and chop the greens.
9. Fry the onions in a frying pan preheated with vegetable oil.
10. Then add the mushrooms and fry over medium heat, stirring occasionally, for 8 minutes. Season with salt and pepper.
11. Reduce heat, add sour cream to the mushrooms and stir.
12. Add greens, stir again, bring to a boil and turn off.
13. Remove the meat from the marinade and dry.
14. Place 1-2 teaspoons of the filling on the edge of each piece.
15. Roll the meat into a roll so that the filling is inside.
16. Pour flour into a bowl.
17. In another bowl, beat the egg and salt with a fork.
18. Dip the roll first in flour, then in an egg, again in flour and again in an egg.
19. Place the rolls in a skillet that is well heated with oil and fry for about 3 minutes on one side.
20. Then turn the rolls over, fry for 1-2 minutes over medium heat, reduce heat and bring to readiness under a lid (it is not necessary to cover with a lid).