John Myers
Ingredients for 4 servings:
- 800 g pork loin(s)
- 400 g cheese (Gouda)
- 200 g raw ham, e.g. Black Forest
- 8 large potatoes
- 1 bag of mixed vegetables, frozen
- 3 cups whipped cream
- Broth, granulated
- salt and pepper
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes
our Christmas Eve dinner for many years
Boil the potatoes in their jacket potatoes. Let them cool, peel them, and cut them into thick slices. Cut a deep pocket lengthwise into the pork loin, leaving the sides and bottom closed. Season the loin inside and out with salt and pepper. Cut the cheese into thick slices and stuff the loin with them. The cheese should peek out slightly from the top of the meat. Fold the ham slices over the loin. They should overlap. This will hold the opening closed. Place the meat in the center of a baking dish or roasting pan, with the opening facing up. On one side, next to the meat, place the potato slices in a fan shape. Sprinkle them with salt and pepper. On the other side, add the frozen vegetables and sprinkle them with the granulated broth. Place in the oven at approximately 180°C for a quarter of an hour. Then baste everything with the sweet cream and reduce the temperature to 160°C. Cook for about another half hour. The cream should be absorbed into the potatoes and vegetables. I always prepare everything in the morning and just add the frozen vegetables before cooking.
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