Filling

Ingredients for 6 servings:

• 1 kg roast pork (pork loin in one piece)
• Salt
• Black pepper, ground
• Paprika powder, hot
• Caraway, ground
• 3 cloves garlic
• 3 large onions
• 8 rolls
• 250 ml cream
• 5 eggs
• Salt
• Black pepper, ground
• Nutmeg, ground
• Cayenne pepper
• 1 cup(s) milk
• 2 cloves garlic, crushed
• 4 tbsp parsley, chopped
• 1 tsp marjoram, dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Layered pork loin

Season the meat well with salt, pepper, paprika, and caraway seeds, brown it vigorously, and add the finely chopped garlic and onions. Deglaze with about 1/4 liter of water and simmer until tender. Mix together the cream, eggs, milk, crushed garlic, spices, and herbs. Chop the bread rolls into small pieces and soak them in the mixture for half an hour. Cut the cooked meat into thin slices, layer them with the bread rolls (do not squeeze them out) in a covered casserole dish or roasting pan, and finally pour the meat juices over the meat. Close the lid and bake in a preheated oven at 180°C for about 45-60 minutes. Sauerkraut or a large bowl of salad goes best with this.