Stuffed Pork Loin with Water Spinach
- 1 kilogram Pork loin (ready to cook parried)
- 2 stale White rolls
- 100 milliliters milk
- 50 grams dried Apricot
- 1 untreated Orange
- 50 grams Pine nuts
- 1 Tbsp freshly chopped Thai basil
- breadcrumbs (as need)
- peppers (freshly ground)
- 4 Tbsps sesame oil
- 2 onions
- 2 carrots
- 200 grams Celery root
- 400 milliliters Beef broth
- soy sauce
- 800 grams Bok Choy (water spinach)
- 1 Tbsp cornstarch (as needed)
Prehat the oven to 180°C (approximately 350°F),
Rinse the pork loin, pat dry, cut lengthwise and butterfly. Cube the bread and soak in lukewarm milk. Finely chop the apricots. Zest the orange and squeeze the juice. Mix the soaked bread, apricots, chopped pine nuts and Thai basil. If necessary, add bread crumbs. Season to taste with orange juice, salt and pepper. Rub this all over the pork loin. Fold the loin back together with stuffing in the middle and tie with kitchen twine. Add salt and pepper and fry in 2 tablespoons of hot oil to brown on all sides. Remove and set aside. Peel and coarsely chop the onions, carrots and celery, then fry. Deglaze the pan with a little broth and 3-4 tablespoons soy sauce. Put the meat back in the pan and place in the oven for about 1-1.5 hours. Turn as needed.
Meanwhile, rinse the water spinach, peel the stem as needed and dampen for about 6 minutes. Saute in the remaining oil and season with salt.
Remove the pork from the gravy and remove the kitchen twine. Strain the sauce and thicken to taste with a little cornstarch. Season with soy sauce, salt and pepper and serve sliced with the water spinach.