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Pork fingers in a frying pan

Pan-Fried Pork Roll-Ups ("Meat Fingers")

Easy to make, great for a holiday or an everyday dinner! These pork roll-ups are a wonderful treat for guests — even unexpected ones — since they come together quickly. Change up the filling each time and you've basically got a brand-new dish.

Anna

Recipe author

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Composition / ingredients

Servings:

Pork

500

Button mushrooms

200

Onion

Mayonnaise

Sour cream

Vegetable oil

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 65 % 20 g

Carbohydrates 3 % 1 g

226 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make pork roll-ups in a skillet? Start by gathering your ingredients. I used a piece of ham, but tenderloin, pork loin, or shoulder will all work — any lean cut without gristle or small bones. Use sour cream of any fat content and stir it together with the mayonnaise. You can use just mayonnaise or just sour cream — it's your call. Same goes for the seasoning; I used only pepper, but feel free to add your favorites.
Step 2:

Rinse the meat and pat it dry with a paper towel. Cut it into slices about 1 inch (1 cm) thick. Cover each slice with plastic wrap and pound it on both sides. You want them thin but not see-through, so they don't tear when you roll them up. The wrap keeps the splatter off you and your kitchen.
Step 3:

Rinse the mushrooms under running water to wash off any dirt. Peel the onion. Cut both the mushrooms and onion into small cubes. Fry them in hot oil until golden, then season with salt and pepper to taste. Keep the heat at medium so the liquid from the mushrooms cooks off, and stir now and then so nothing burns.
Step 4:

Season each pounded slice of meat with salt and pepper on both sides.
Step 5:

Brush each slice with the mayonnaise-and-sour-cream mixture, about one tablespoon per roll.
Step 6:

Spoon some of the sautéed mushrooms and onion onto the edge of each slice and roll it up neatly.
Step 7:

You can cook these roll-ups by frying them in oil or by baking them in the oven — I'm frying mine. They won't come unrolled while frying, but the edge tends to curl back a little and loosen the shape. To hold them together, tie each roll with kitchen twine or pin it closed with a toothpick, then remove it before serving.
Step 8:

Heat the oil in a skillet and add the roll-ups. Fry them over low heat, turning to brown all sides, until cooked through, about 10 minutes. They go great with pasta, potatoes, vegetables, or rice. Serve the roll-ups hot, garnished with fresh herbs. Enjoy!

Pork roll-ups can be filled all sorts of ways. The key is to start with good meat and a moist filling so the rolls don't come out dry.
Instead of fresh mushrooms, you can use frozen or dried (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is easiest and drain off the liquid — or, if a little extra moisture won't hurt the recipe, use them straight from frozen. Dried mushrooms should be rinsed well, then soaked in cold water for at least 2–3 hours.
Use an oil with a high smoke point for frying. Every oil is only good up to its smoke point, beyond which it burns and forms harmful compounds. Unrefined oils generally have a low smoke point, while refined oils hold up much better to heat. Good high-smoke-point choices are refined sunflower, canola, and grapeseed oil.
After washing and trimming the mushrooms, lay them on a kitchen towel for 15–20 minutes to draw off the extra moisture. Drying them well is important — waterlogged mushrooms turn out soggy.