Stuffed loin
8 servings
60 minutes
Stuffed pork loin is a refined dish of Russian cuisine that combines tender meat and aromatic filling. Historically, such recipes emerged from the traditions of merchant and noble feasts, where meat stuffed with spicy vegetables and herbs was served as the main festive delicacy. Juicy pork loin soaked in mustard, garlic, and marjoram is filled with a delicate mixture of sweet peppers, spinach, and tomatoes. Soy sauce enhances the depth of flavor while baking gives the meat an appetizing crust. The roll is rich in flavor nuances – the softness of spinach, sweetness of pepper, and richness of meat create a harmony worthy of a festive table. Stuffed pork loin pairs perfectly with light side dishes and dry wines, while its elegant presentation makes it a central element of the holiday table.
1
Prepare the pork loin: clean off excess fat and membranes. Make a cut along the piece of meat, lightly pound it, season with salt and pepper to taste. Rub the inside with mustard and finely chopped garlic, sprinkle with marjoram, and drizzle with soy sauce.
- Pork loin: 1 kg
- Mustard: 50 g
- Finely chopped garlic: 5 clove
- Dried marjoram: 1 teaspoon
- Soy sauce: 100 ml
- Seasonings: to taste
2
Prepare the filling: chop sweet pepper, peeled and seeded tomatoes, and finely chop blanched spinach.
- Orange bell pepper: 300 g
- Tomatoes: 200 g
- Fresh spinach leaves: 200 g
3
Place the filling on the prepared meat, shape it into a roll, secure it with string, and rub with spices.
- Seasonings: to taste
4
Place the prepared roll on a baking sheet, bake in the oven covered with foil at 160 degrees Celsius.