Pork roll with egg

Pork roll with egg( Czech - Rolada )



2 pork tenderloins
1 pkg of naturally smoked bacon (16oz)
16 hard boiled eggs
1 can Swanson's chicken broth
1/4 tsp salt
1/4 tsp pepper
5 tbsp olive oil
5 tbsp unsalted butter
Baking string (cut 12" long, 12 pcs)


Hard boil eggs, peel and cut ends of, until you see yolks. I like to have yolk in every slice.

Cook bacon until brown, put on paper towel.

Clean pork. Take all fat of, clean silver skin (really important, silver skin is inedible and it will deform your meat). Cut pork the long way but not all the way through, cut sides again not all the way through. Open like a book and pound with meat tenderizer, until flat. Salt and pepper.

Put bacon on, to cover, put eggs on top in line. Take front part of meat and fold over first egg, take sides and cover the egg, tie first tie. Do the same on the other end. Then start to tie next egg in and so on. Do the same with the second piece of meat.

Put butter and olive oil in large saute pan , put both rolls in and on large flame brown all the sides. Lower flame and saute, add chicken broth when it starts to burn. Takes about 10 minutes.

Serve with rice (SAFFRON RICE recipe), no saffron. Cut slices of pork, possibly with whole yolk showing. Put sauce on rice.