Cūkgaļas rulete (Gaļas rullis)

Instructions

1. Preheat the oven to 180 °C. Flatten the pork tenderloin between two sheets of cling film, making a cut so you get a large, neat rectangle.
2. Finely chop one onion and sauté it for 5 minutes in the oil with the garlic and caraway seeds.
3. In a bowl, mix the cooled onion, beaten eggs, breadcrumbs, milk, parsley, salt and pepper to form a stuffing.
4. Spread the stuffing over the meat, roll it up tightly, tie it with kitchen string, then brush with mustard and paprika.
5. Brown the roulade on all sides in an oiled casserole, 3 to 4 minutes per side.
6. Add the second onion cut into wedges and the stock, then cover and bake for 50 minutes, basting from time to time.
7. Check that the core temperature reaches 70 °C, then let it rest for 10 minutes before slicing.
8. Cut into regular slices and serve with the reduced cooking juices.