Pork Loin with Herb Filling

Loin – preparation

1. The loin is washed and patted dry. Then it is seasoned with pepper, salt and paprika powder. Depending on the size of the sirloin, cut it into 2-3 pieces. (Photo 2) Now a tunnel is pierced into the pieces of meat with a large kitchen knife. In this tunnel we put the lemon and the herbs. (Fig. 3) All of this is left to rest a little and you can start preparing the ingredients.

Ingredients preparation

1. The onions are cut into large pieces, as are the washed peppers. (Color of the pods does not matter :)) Now we can almost start.

Here we go 🙂

1. The fat or better oil is heated in a tall saucepan or, preferably, in a saucepan. The pieces of meat are now placed in the hot oil (Fig. 4) and browned on all sides. The darker the meat, the darker the sauce will be. When all sides are nice and brown, we slowly add the onions and peppers. (Photo 5) This mixture is now fried together for a few minutes. (Photo 6) When the desired color has arisen in the pot, you can extinguish with water. (Fig. 7) Depending on the amount of water, you also have more sauce afterwards. 🙂 This mixture is now simmered for about 15 minutes. Heat down / lid on.

Now it is separated

1. When the braised loin is well done, take it out of the pan and keep it warm. (Picture 8)

The most important! -> The sauce

1. After we have taken the meat out of the pot, the pulp is stirred through a sieve. So now we have the actual sauce. (Photo 9) Depending on your taste, you can taste the sauce with pepper, salt and, if necessary, a little sugar. If the sauce is a little too thin for you, you can thicken it a little with a water / flour mixture. Finished

Arranging the plate

1. Now we can put the plates together. The loin is cut into slices (picture 10) and in our case served with fresh green beans and dumplings. Voila and have fun cooking at home