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I propose to cook a hearty and delicious appetizer for the whole family. Krucheniki is a dish of Ukrainian cuisine, which is perfect both for every day and for any festive feast. It is not difficult to make pork rolls. They can be prepared with or without filling. You can use hard cheese, prunes, bacon as a filling. And that's not all the ingredients, it all depends on your imagination.

Take these foods.

Take the pork tenderloin. Rinse and pat dry with a paper towel. Cut into portions 0.7-1 cm wide.

Beat off a little so as not to tear the meat. Season with salt and ground pepper. Leave it on for 20-30 minutes.

Cut the hard cheese into small cubes, the size of a meat piece. Place the cheese on one side of the meat and wrap it in a roll. Wrap well with thread. Optionally, the meat can be greased with mayonnaise.

Heat oil in a skillet. Place the meat pieces. Fry over medium heat until golden brown... Turn over often to prevent the meat from burning.

Pork rolls are ready. Remove the thread and serve. The appetizer is good both warm and cold.

Bon Appetit!

Today I will tell you how to cook delicious pork buns in the oven. Classic filling - fried mushrooms and cheese (any hard cheese or use suluguni as in step by step recipe). Krucheniki will need to be fried first, and then brought to readiness in the oven. They will be very juicy, with a gravy that goes well with mashed potatoes or buckwheat porridge. Try it!

Total time: 90 minutes | Cooking time: 30 minutes
Yield: 3 servings | Calories: 198.51

Ingredients

• pork - 500-600 g
• champignons - 200 g
• large onions - 1 pc. (80 g)
• vegetable oil - 4 tbsp. l.
• salt and pepper to taste
• garlic - 2 teeth.
• suluguni - 100 g
• water or broth - 100 ml

Preparation

Cut the pork across the grain into slices about 0.5 cm thick. For cooking, carbonade (pitted loin) is best suited, it is possible with a fat layer, which will only benefit the porkers and make them juicier.



Beat off each piece of meat with a hammer. The chops should be thin, but make sure they stay intact. Sprinkle them with salt, pepper and rub with garlic pressed through a press (you need a little garlic, 1-2 cloves are enough for all the meat). Leave the pork to marinate.



In the meantime, prepare the filling. Heat 2 tablespoons in a skillet vegetable oil and sauté the diced onions first.



When the onion becomes soft and transparent, add the mushrooms, washed and cut into small pieces, to it. Continue to fry until golden brown and the liquid has completely evaporated from the pan. Season with salt and pepper the mushrooms. Remove from heat and cool slightly.



Put about a tablespoon on each upholstery mushroom filling and a few pieces of suluguni (if necessary, grate with a coarse grate, I used suluguni in a pigtail).



Roll the meat in rolls from the filling to the free edge. Secure with thread or toothpicks. If you use threads, then wind them without effort, only to fix the shape of the rolls, you do not need to tie the ends (this will make it easier to remove the threads later).



Heat the remaining 2 tablespoons of vegetable oil in a frying pan and fry the rolls with the filling - about 1-2 minutes on both sides, over high heat, without covering. The pork rolls should turn golden on the outside, but don't overdry the pork!



Transfer the products to a heat-resistant baking dish (pour the fat and meat juices from the pan into the same dish). Pour in 100 ml of boiling water or broth.



Tighten tightly with foil.



Send to an oven preheated to 180 degrees. Bake for 30 minutes. During this time, the tortilla in the oven will have time to reach readiness, they will give their own meat juice, which will mix with fat and melted cheese - you get a gravy for the side dish.

Krucheniki, stuffed with mushrooms and cheese, serve hot with porridge or potatoes, with fresh vegetables or pickles.