Pork rolls with spinach and eggs

Appetizing rolls of pork loin with egg-spinach filling are incredibly tasty and look very impressive in the cut. Pre-frying provides the rolls with a fried golden crust, and the spinach filling, fried with eggs, juiciness inside.

Ingredients

• Pork (boneless loin) - 500 g
• Fresh spinach - 150 g
• Eggs - 3 pcs.
• Sunflower oil - 50 ml
• Salt - 1 teaspoon (to taste)
• Ground black pepper - 1/3 teaspoon (to taste)

Directions

1. Prepare the necessary ingredients.
2. Rinse the meat and pat dry with paper towels.
3. Rinse the spinach leaves thoroughly in cold water, pat dry on a kitchen towel and remove the tough stems.
4. Cut the spinach not too finely.
5. On heated with 2 tbsp. Sauté the spinach in a frying pan with tablespoons of sunflower oil, about 2 minutes, until soft.
6. Crack the eggs into the pan over the spinach, season with 1/4 teaspoon of salt.
7. While stirring quickly, continue to fry until the eggs set. Get scrambled eggs with spinach. This will be the filling for the rolls.
8. Transfer the eggs and spinach from the skillet to a bowl.
9. Cut the pork into thin slices.
10. With the help of a culinary mallet, beat off each piece of meat as if it were chops.
11. Then salt the meat with the remaining salt and pepper.
12. Turn on the oven to preheat to 180 degrees.
13. Form rolls. To do this, put about 1 tbsp on a piece of meat on one side. a spoonful of egg-spinach filling.
14. Roll up a tight meatloaf, starting from the side with the filling.
15. Thus prepare the rolls from the remaining meat and stuffing. I got 6 fairly large rolls.
16. Heat the remaining sunflower oil in a frying pan and lay the meat rolls seam side down.
17. Quickly fry the rolls over high heat on all sides until golden brown.
18. Transfer the fried rolls to a baking dish and send to the oven preheated to 180 degrees for 15-20 minutes.
19. Pork rolls with spinach and eggs are ready.
20. Serve the rolls hot with any side dish.
21. Bon appetit!