Pork loin, stuffed

Ingredients for 2 servings:

• 375 g pork loin(s), ready trimmed
• some clarified butter or rapeseed oil
• 30 g smoked bacon (breakfast bacon)
• 30 g spring onions
• 1 clove(s) garlic
• 100 g white cabbage
• 60 g apple
• 40 g feta cheese, finely diced
• 1 tbsp lemon juice
• some lemon zest
• n. B. Chili flakes (Pul Biber)
• 1 pinch of salt
• 1 pinch(s) pepper, green, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

very aromatic

Grate the lemon zest, halve the lemon, squeeze out the juice, and set everything aside. Cut out the hard, middle stem (leaf rib) from the cabbage leaves and then slice the leaves into very fine strips. Dice the bacon, slice the spring onions into thin rings, and finely chop the garlic. Peel and dice the apple and immediately mix with 1 tablespoon of lemon juice. Fry the diced bacon in a little hot clarified butter, add the spring onions and garlic. As soon as the onions are translucent, add the finely chopped white cabbage and sauté. Once the white cabbage has softened, add the apple and feta cubes and the grated lemon zest. After 3 minutes, remove the pan from the heat and season the mixture with salt, chili, and pepper. Toss vigorously once more and let cool. Use a long, narrow blade to cut a pocket into the loin (or have a butcher do it for you). Gradually stuff the contents of the pan into the pocket. Once the loin is filled, skewer two toothpicks, for example, crosswise through the ends. Attach kitchen string to the protruding toothpick tips, then run the string to the next tip and tie the loin tightly so that no filling can escape during frying. Then fry the stuffed loin in a little fat or oil until browned on all sides and season with salt and pepper. Finish cooking in a preheated oven at 160°C (top/bottom heat) on a rack on the middle shelf for 30-40 minutes. Slice the loin and serve.