Stuffed Braised Pork Loin with Zucchini
- 1 Pork loin (1.2 kg)
- 100 milliliters sherry
- 300 milliliters Beef stock
- 3 tablespoons chopped parsley
- 3 tablespoons finely chopped Basil
- 2 tablespoons chopped thyme
- 1 finely chopped garlic clove
- 1 soaked White roll
- 1 egg
- 2 tablespoons breadcrumbs
- 1 rosemary
- 2 tablespoons toasted Pine nuts
- Sea salt
- freshly ground peppers
- olive oil
- 4 zucchini
- 2 cut into slices onions
Rinse the pork and pat dry. With a sharp knife, make a long lengthwise cut into the center of the meat. Mix together the squeezed rolls, egg, parsley, basil, thyme, garlic, pine nuts, breadcrumbs and 2 tablespoons oil. Season with salt and pepper and stuff into the opening. Tie or sew ends with kitchen twine.
Rinse zucchini, cut in half lengthwise and cut into slices.
Heat oil 3 tablespoons in a Dutch oven and brown the pork on all sides over high heat. Add onions and fry briefly. Deglaze with sherry, allow liquid to evaporate. Put rosemary on the meat, pour in the stock, cover and simmer for about 50 minutes. After about 30 minutes add the zucchini and continue to simmer, covered. Remove the roast from Dutch oven and season the vegetables with salt and pepper. Cut into slices and serve with the zucchini. Garnish to taste with sea salt.