750 g of pork loin
salt, pepper, garlic, and lemon juice
100 g of butter
Stuffing:
4 cups of breadcrumbs made from pork rind
salt and pepper to taste
2 tablespoons of chopped parsley (aip), 2 tablespoons of chopped dill weed
130 g of melted butter
1 tablespoon of mustard
1 tablespoon of English-style sauce
1/2 cup of finely chopped onion
750 g of pork loin
salt, pepper, garlic, and lemon juice
100 g of butter
Stuffing:
4 cups of breadcrumbs made from pork rind
salt and pepper to taste
2 tablespoons of chopped parsley (aip), 2 tablespoons of chopped dill weed
130 g of melted butter
1 tablespoon of mustard
1 tablespoon of English-style sauce
1/2 cup of finely chopped onion
Season the pork loin with salt, pepper, garlic, and lemon juice
Let it rest while you prepare the stuffing by mixing together the breadcrumbs, parsley, dill weed, salt, and pepper
Melt the butter, add the chopped onion, and cook until translucent
Combine all remaining ingredients and mix well
Open the pork loin with a sharp knife to obtain a large filet
Pound the filet with a meat mallet
Spread the stuffing over the pork loin
Roll it like a roulade
Secure with kitchen twine or close the opening with toothpicks
Place in a greased baking dish and cover with small pieces of butter (about 100 g)
Bake in a moderate oven until the meat is tender, basting occasionally with the liquid that forms in the baking dish
To serve, remove the kitchen twine and cut into slices
Serve with 4 servings.
