Stuffed Pork Loin

Score a pocket lengthwise in the pork loin. Make a marinade of mustard, garlic, red wine, salt + pepper. Fill the meat for an hour and turn a few times to the other side.

For the stuffing, heat oil in a frying pan, cook finely chopped onion, chopped garlic, finely diced bell bell pepper and sliced zucchini for about 10 min, stirring throughout. Season with salt, thyme, chili and pepper. Remove mixture from heat, fold in breadcrumbs and cool.

Remove pork loin from marinade and dry. Fill the pocket and tie with spaghetti. Roast in heated oven at 200 °C for 10 min. on each side, brushing occasionally with marinade. Then cook repeatedly for 10 min. on each side. Let roast rest in turned off oven for about 10 min.

In the meantime, melt the roast stock with the remaining marinade and a little hot water, bring to a boil and thicken with crème fraîche.

Serve with potato slices fried in butter.

Extra Tip:

It’s the marinade that makes it: In grandmother’s day, it was all natural:

Poultry, game, meat or fish, the whole thing was marinated in a pickle – also called marinade – before roasting. The marinade not only gives the roast a fine aroma, but also makes the meat tender and tender.

The classic marinade consists of one part water and one part vinegar.

The marinade is seasoned with

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