Pork loin with suluguni
1 serving
20 minutes
Pork loin with suluguni is a vibrant dish of Georgian cuisine that combines tender meat with aromatic cheese and spicy sauces. The loin, fried in a mixture of butter and olive oil, acquires a golden crust, while the addition of Dijon mustard and mayonnaise makes it rich and soft. Tomatoes add juiciness, and pesto provides an exquisite basil aroma. The finishing touch is the delicate slices of suluguni that melt over the meat, creating a harmony of flavors. This dish is perfect for a festive dinner or a cozy family lunch and pairs well with wine and fresh vegetables. It reveals the richness of Georgian culinary art by combining simplicity in preparation with depth of flavor.
1
Heat two types of oil in a pan over high heat.
- Olive oil: 1 tablespoon
- Butter: 10 g
2
Place the pork chop in the pan. Fry for 3-4 minutes.
- Pork loin: 300 g
3
Salt and pepper.
- Sea salt: to taste
- Ground pepper mix: to taste
4
Slice the tomato and salt it.
- Tomatoes: 35 g
- Sea salt: to taste
5
Flip the pork chop and reduce the heat to medium.
6
Mix mustard with mayonnaise and coat the meat with the resulting sauce.
- Dijon mustard: 1 teaspoon
- Mayonnaise: 1 tablespoon
7
Place slices of tomato on top.
- Tomatoes: 35 g
8
Spread with pesto sauce.
- Pesto: 1 teaspoon
9
Lay thin slices of suluguni on top.
- Suluguni cheese: 50 g
10
Cover with a lid and simmer for another 7-10 minutes on low heat.
11
Dress with chili sauce and serve.
- Chili sauce: to taste