Stuffed Pork Loin

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Stuffed Pork Loin
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Health Score:
7,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
8
Ingredients
56 ozs Pork (boned loin)
2 sticks Celery
6 small Radish
2 thin carrots
salt
peppers
1.333 cups fatty Bacon thinly sliced (fatback)
3 Tbsps clarified butter
4 cups vegetable stock
How healthy are the main ingredients?
PorkCeleryRadishcarrotsalt

Preparation steps

1.
Preheat the oven to 180°C.
2.
Wash the meat and pat dry. Wash the vegetables, trim the celery and peel the carrots. Wash and trim the radishes.
3.
Stand the meat vertically on its end on a board. Using a long, thin, sharp knife make an incision in the meat from the top. Enlarge the incision slightly with a long skewer and insert a stick of celery into the hole. Make a further 2-3 holes in the same way and fill two of them with celery and the third with the carrots. Make more holes in the sides or the top and insert the radishes.
4.
Season the meat lightly with salt and pepper and wrap tightly in bacon.
5.
Heat 1 tbsp clarified butter in a roasting tin and brown the meat on all sides. Add the stock and cook in the oven for about 1 hour. Then remove the bacon and season with salt and pepper. Return to the oven, brush with clarified butter and cook for a further 30 minutes, or until done.
6.
Put on a platter and serve in slices.