The wildest night of the year is quickly approaching, and I think that for both of us, it is always a time of deciding what to make among the abundance of delectable dishes that are available everywhere these days. Even though you may already have your go-to recipes, I have a highly savory and visually appealing recommendation for you: bacon-stuffed pork loin.
The perfect meal for a wealthy New Year’s dinner is this one. A succulent piece of roasted beef is stuffed with a sumptuous filling made of fine ingredients like mushrooms and capers (along with a few other things), and the whole thing is lavishly wrapped with dried bacon. If you enjoy wonderful baking, I highly suggest preparing it since it has the most exquisite flavor.
Because the meal must be rolled, wrapped in bacon, and tied with kitchen thread, the preparation may be a little more difficult, but the dish’s great aesthetic and flavor will more than makeup for it. Exactly how we want the baking to seem on a festive spread.
The French salad complements stuffed pork loin with bacon wonderfully on the dish and is often a staple at New Year’s tables. It is best served with French salad. The filling is flavorful and lovely, the meat is really soft and juicy thanks to the soup stock I poured over it before baking, and the crispy bacon adds the perfect finishing touch. It will be enjoyable if you decide to cook it for New Year’s Eve.
Pork Kare with Bacon
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Loading...Ingredients
- 1 kg boneless pork loin
- 150 g of dried bacon
- a little oil
- a little soup stock
- salt, pepper
- For the filling
- 100 g of mushrooms
- 1 medium onion
- 3 small pickles
- 30g capers (2 tablespoons)
- 4 cloves of garlic
Instructions
Clean the champignons and cut them into small cubes about half a centimeter in size, and transfer them to a larger container
Peel the onion and cut it into small cubes and add it to the bowl with the sliced mushrooms
Cut the cucumbers into small cubes as well as the mushrooms.
Transfer to a large bowl
Also, cut the capers into small pieces and transfer them
Clean and finely slice the garlic
Add half the amount of marjoram
Mix well all the ingredients that will make the filling in a large bowl and set aside
If you have a bone-in pork loin, first separate the meat from the bone on one side, and then on the other side
This is followed by the circular cutting of the meat
On the upper side, start cutting the meat about 1 centimeter from the top and cut in a circle until you get a long slab of meat (see the video for details)
Fold the meat in half, then cut it into two equal parts
Cover the meat with transparent foil and beat it on one side with a meat mallet.
At the junction of two pieces of meat, fold about 1 centimeter and join to form one piece
On that side, salt and pepper the meat, and sprinkle some marjoram
Spoon the filling onto the meat
Gently and carefully roll into a roll
Place thinly sliced strips of bacon next to the roll along its entire length so that they overlap each other
After that, transfer the roll partly to the bacon, then wrap the roll with the bacon
Then follows the tying of the roll (see the video for details)
Pour a little oil into the pan and transfer the roll
The roll is baked in a preheated oven at 180 degrees for an hour, occasionally basting it with soup stock (in total, take the roll out of the oven 2 times during baking, cover with stock and return to the oven)
Let the roll rest for ten minutes before cutting and serving
Serve with a French salad or some other side dish
Enjoy!
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