Reteta cu efect garantat: rulada de porc in crusta de verdeturi aromate! Cand vrei sa pui pe masa ceva care arata spectaculos, miroase divin si se taie perfect felie cu felie… dar fara sa petreci ore intregi in bucatarie, reteta asta vine la fix. Rulada de porc cu bacon si crusta de verdeturi aromate e genul de preparat care iti scoate la iveala talentul de „chef la tine acasa” – chiar daca n-ai facut scoala de gastronomie. Carnea tocata fin se combina cu baconul pentru un gust intens si fraged, iar stratul generos de verdeturi aduce un contrast fresh si o textura crocanta care ridica tot preparatul. Se pregateste usor, se coace sau se gateste la abur, si cel mai important – se serveste cu aplauze. Merge perfect ca aperitiv, pe un platou cu branzeturi si legume sau chiar intr-un sandwich deluxe.

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INGREDIENTE (pentru 6 portii)

• 250 grame muschiulet de porc
• 100 grame bacon afumat
• 2 catei de usturoi
• 1/2 lingurita sare
• 1/2 lingurita piper
• 2 linguri verdeturi aromatice uscate

Incepem prin a toca fin carnea de porc si baconul, apoi le amestecam cu usturoi tocat marunt, sare si piper, pana obtinem o compozitie omogena.

Pe o foaie de hartie de copt presaram un strat generos de verdeturi aromatice. Modelam carnea sub forma unui sul cu diametrul de aproximativ 5-6 cm, pe care il rulam prin amestecul de ierburi. Impachetam rulada astfel obtinuta in hartie de copt, apoi in folie alimentara, sigiland bine capetele.

Preparam rulada la abur timp de 40 de minute. In lipsa unui aparat de gatit cu aburi, rulada se poate coace in cuptor: o invelim in hartie de copt si intr-o punga speciala pentru coacere, apoi o introducem in cuptorul preincalzit la 170°C pentru aceeasi durata.

Dupa gatire, lasam rulada sa se raceasca pana ajunge la temperatura camerei, apoi o dam la frigider pana a doua zi, pentru a se intari si a-si defini forma.

La servire, feliem rulada de porc si o oferim ca aperitiv, alaturi de legume proaspete si branzeturi fine.

Detaliile video ale retetei:

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English version

Pork Roulade with Herb Crust

If you want to serve something that looks impressive, smells amazing, and slices like a dream—without spending hours in the kitchen—this recipe is just what you need. This pork roulade with bacon and a crust of aromatic herbs is the kind of dish that brings out your inner home chef—even if you’ve never set foot in culinary school. Finely chopped pork is mixed with smoky bacon for a rich, tender flavor, while the generous coating of herbs adds a fresh contrast and a delicate crunch that takes everything up a notch. It’s easy to prep, can be steamed or baked, and most importantly—it’s the kind of dish that gets you compliments every single time. Perfect as an appetizer on a cheese and veggie board or tucked into a next-level sandwich.

INGREDIENTS (for 6 servings)

• 250 grams pork tenderloin
• 100 grams smoked bacon
• 2 garlic cloves
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp dried aromatic herbs

Start by finely chopping the pork and bacon, then mix them well with salt and pepper until you get a smooth, even mixture.

On a sheet of parchment paper, sprinkle a generous layer of dried herbs. Shape the meat into a log about 5–6 cm in diameter, then roll it over the herbs to coat. Wrap the roulade tightly in parchment paper, then in plastic wrap, sealing the ends well.

Steam the roulade for 40 minutes. If you don’t have a steamer, you can bake it instead: wrap it in parchment paper and place it inside an oven-safe cooking bag, then bake in a preheated oven at 170°C (340°F) for the same amount of time.

After cooking, let the roulade cool to room temperature, then refrigerate it overnight so it firms up and holds its shape.

When ready to serve, slice the pork roulade and plate it as an appetizer alongside fresh vegetables and fine cheeses.

If you enjoyed this Pork Roulade with Herb Crust, you might also like Camembert Roll, Turkey Salami or a Mushroom Cake.

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