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Hot pork roll with lingonberries

Hot Pork Roulade with Lingonberries

Simply delicious and even beautiful, though it's not a dessert. This recipe uses pork neck (collar), but you can use other cuts of the loin. I like juicy meat.

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Recipe author

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Composition / ingredients

Servings:

Pork

1.5

Lingonberries

100

Honey

Cognac

Garlic

Rosemary

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 53 % 19 g

Carbohydrates 8 % 3 g

249 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

Everything you need for a little happiness.
Step 2:

Cut the meat lengthwise, not all the way through, and open it out like a book.
Step 3:

Score the thicker spots with a knife and pound the meat to an even thickness. Season with salt and pepper.
Step 4:

Blend the lingonberries, honey, rosemary, and cognac into a smooth mixture.
Step 5:

Spread the sauce over the surface of the meat,
Step 6:

gently roll it into a roulade,
Step 7:

tie it up with kitchen twine,
Step 8:

and place it in a roasting bag.
Step 9:

You can marinate it for a couple of hours or bake it right away at 400°F (200°C) for about 1 hour and 20 minutes. Take it out, cut open the bag, spoon the juices over the meat, and return it for 5–7 minutes at 425°F (220°C), then repeat once more.
Step 10:

Cover the finished meat with foil and let it rest for about 15 minutes.
Step 11:

Now everything is ready!