Traditional Bulgarian Pork Roll with Mushroom and Rice Filling (Свинско руло с плънка)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring a tender pork loin rolled and stuffed with a savory mixture of rice, mushrooms, onions, and herbs, then slow-roasted to perfection. This recipe emphasizes traditional flavors and techniques.
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Съставки
- Pork loin1.5 kg
- Arborio rice200 g
- Mushrooms (e.g., cremini)250 g
- Onion1 large
- Garlic3 cloves
- Fresh parsley1 bunch
- Fresh thyme2 sprigs
- Dry white wine100 ml
- Pork or vegetable broth200 ml
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Butterfly the pork loin to create a large, flat piece. Season generously with salt and pepper.
- 2
Cook the rice according to package directions. Drain and set aside.
- 3
Finely chop the mushrooms, onion, garlic, and parsley. Sauté the onion and garlic in olive oil until softened. Add mushrooms and cook until browned. Stir in chopped parsley, thyme leaves, cooked rice, salt, and pepper. Mix well.
- 4
Spread the filling evenly over the pork loin, leaving a small border. Roll up the pork loin tightly, securing with kitchen twine.
- 5
Sear the rolled pork on all sides in a hot, oven-safe pan with olive oil until golden brown.
- 6
Pour the white wine and broth into the pan. Transfer to a preheated oven at 180°C (350°F).
- 7
Roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 70°C (160°F). Baste occasionally with pan juices.
- 8
Let the pork roll rest for 15 minutes before slicing and serving.
