Stuffed pork salmon with thyme

Ingredients for 2 servings:

• 600 g pork (pork loin)
• 2 tbsp thyme, fresh, possibly more
• 3 tbsp mustard
• 1 tbsp cream cheese with herbs
• 2 cloves garlic
• 50 g feta cheese or goat cheese
• 1 tbsp herbs in oil or pesto
• 200 ml white wine
• 200 ml cream or Cremefine
• olive oil
• butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Low-carb

Cut the pork loin into two thick slices and slit them in a pocket, pounding them until tender. Mix the herb cream cheese, garlic, feta cheese, mustard, and spices. Season the paste with salt and pepper and fill the meat parcels. Secure with toothpicks. Season the meat parcels and fry them vigorously in olive oil. Then brush with the remaining paste and place in a hot oven at 160°C (convection oven) for about 10-20 minutes. Meanwhile, prepare the sauce: Sauté the mustard and thyme in a pan and deglaze with a little white wine. Add the cream and reduce slightly, then thicken with butter. Season again with mustard and thyme.