Meat Rolls with Carrot Filling
Pork provides protein and savory flavor, while cream cheese binds the carrot into a tender filling. The thin rolls bake until lightly golden without flour or breading. Rest them briefly so the filling stays in place when served.
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1 kg 538 gram
Servings: 4 (1 serving ≈ 208 gram)
Digestion time: 4 hour
Complete protein: ✔
Grate the carrot (80 g); allow about 3 minutes.
Mix the carrot with cream cheese (120 g) and finely chopped parsley (10 g) for 3 minutes.
Cut the pork (600 g) into thin slices and season with table salt (4 g) and black pepper (1 g); allow about 10 minutes.
Spread the filling over the meat, roll each piece, and place it seam-side down; allow about 8 minutes for assembly.
Grease a baking dish with olive oil (15 g), arrange the rolls, and bake at 190 °C for about 25 minutes, until fully cooked. Rest for 5 minutes before serving.
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