Pork roll with prunes in glaze

1. Stage

Squeeze the juice from the orange, pour it into a saucepan, add the prunes and cinnamon for the meat. Cook over medium heat, stirring, for about 5 minutes. Remove from heat, allow to cool and grind with a blender into a purée.

2. Stage

Use a sharp knife to cut the skin from the meat (if there is any), wash the meat, dry with a paper towel. The weight of the meat in the recipe is shown without the skin. I weighed a piece with skin on it. The meat weighed 1.9 pounds before it was cut. On the side of the meat from which you cut the skin, make a 1.5 by 1.5 cm lozenge notch. This will be our front side.

3. Stage

Mix salt and meat spice mix together. Sprinkle the mixture over the meat on both sides. Spread the prune puree evenly on the uncut side, leaving 2 cm from each edge.

4. Stage

Roll up the pork. Tie the roll tightly with twine. Grease the oven mould with vegetable oil and place the roll in it.

5. Stage

Cover our piece with foil. Tuck the ends of the foil under the meat. Put it in the oven heated to 180 degrees and leave it for 2 hours. Nothing should burn. Still, keep an eye on the oven at the end. They behave differently for everyone.

6. Stage

Let's take care of the pickled onions. Cut the onions into neat little rings. Mix olive oil, vinegar, honey and salt. Stir with the onions and set aside in the refrigerator. The onions should marinate for at least 30 minutes before serving. The longer it marinates, the tastier it tastes. If we don't plan to serve the roll hot, but want to make the slicing, it will keep in the fridge for about 8 hours. Prepare the roll for slicing a day in advance. In this case, I also marinate the onions a day in advance.

7. Stage

Now let's make the frosting. Let's mix all the ingredients for the frosting in a bowl and prepare a cooking brush.

8. Stage

It's been two hours. It's time to reveal our roll to the world. Carefully remove the foil. Don't get burned! We take our glaze, put 1/3 of it on the roll and put it back in the oven. After 15 minutes we repeat the procedure. And again after 15 minutes. Spread the rest of the glaze and send it back in the oven. In the last 5-10 minutes it's a good idea to turn on the top grill with a fan. At home I tell you it smells mmm...

9. Stage

Here's our beauty. It can also be served hot; to do this, remove the twine, transfer it to a serving dish in one piece, garnish it with pickled onions (see below), place it in the center of the table, and arm the host with a knife. Let him cut the roll and put it on the guests' plates.

10. Stage

If we plan to cut the roll for meat, do not remove the twine, put it in the fridge for 8 hours, so that our roll can be cut evenly and neatly. Household members who are attracted by the aroma from the oven can be treated to it. As you can see, my roll went into the refrigerator, as usual, not in one piece.

11. Stage

And that's where I got a little fussy and didn't take down the onion process. You'll have to take my word for it without a picture. I do this procedure on a cutting board. Divide the pickled onions into 3 equal parts. Stir one gently with paprika, the other with dill and the third with turmeric. Decorate a meat plate with the pickled onions. You have sliced and arranged the roll. Serve it on the table, get some well-deserved compliments! Enjoy your appetite!