Pork loin stuffed with ham and cheese
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 699, total fat 41 G., saturated fats 12 G., proteins 57 G., carbohydrates 14 G., fiber 3 G., cholesterol 177 mg, sodium 1172 mg, sugar 5 G.
Calories 699, total fat 41 G., saturated fats 12 G., proteins 57 G., carbohydrates 14 G., fiber 3 G., cholesterol 177 mg, sodium 1172 mg, sugar 5 G.
This delicious dish is perfect for a holiday table. Pork loin stuffed with cheese and ham is fried until crispy, then braised until the meat is juicy and the cheese melts. Served with a sour cream and mushroom sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 boneless pork loin (900 g)
- 4 slices of ham
- 4 slices Swiss cheese or Gruyere
- 3 tablespoons of vegetable oil
- 2 carrots, chopped
- 1 onion, finely chopped
- 2 teaspoons flour
- 1 cup white wine
- 1/4 cup chicken broth
- 2 tsp dried thyme
- 220 g small champignons, cut in half
- 1/4 cup sour cream
- 1 tbsp finely chopped fresh parsley
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Cooking the dish according to the recipe:
- Generously season the pork loin with salt and pepper on all sides. Make 4 evenly spaced slits in the loin, approximately 3/4 of the way through. Wrap each slice of cheese with a piece of ham and insert it into each slit. Tie the meat with kitchen twine or secure with toothpicks. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Briefly sear the pork loin until a crust forms (the cheese should not melt). Remove the meat from the Dutch oven.
- Add the carrots and onions to the pot and cook until the onions are translucent and the carrots are soft. Add the flour and stir. Pour in the wine and return the loin to the pot along with the chicken broth and thyme. Season with salt and pepper. Cover and simmer over low heat for 1 hour and 30 minutes.
- When the meat is cooked through, remove it from the cauldron and let the sauce simmer for 5 minutes. Meanwhile, heat a large skillet over high heat, add the remaining 1 tablespoon of oil, then add the mushrooms. Stir, season with salt and pepper to taste. Sauté the mushrooms until golden, then add them to the sauce. Stir in the sour cream. Slice the pork and serve, drizzling with the sauce. Garnish with parsley.
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