I have saved a lot of stuffed pork loin recipes, because they are usually very delicious, but have to admit I have never seen one without being cooked in the oven! I can´t wait to try it! This recipe looks really promising.
Ingredients
Equipment
Method
- Start with the stuffing: chop the ingredients finely (onions, mushrooms, bacon and ham)
- In a pan put about 2 tablespoons of oil and when it´s a bit hot, add the onion. Move it in the pan until slightly transparent mixing it lightly.
- Add the mushrooms. After a few minutes add the bacon. When we see that there is no more juice in the pan, we can turn off the fire and add the ham into the mix as well as the pock pate. Mix everything well and put it aside.
- The meat has to be cut in "book shape" (to form a long strip), add a bit of salt and pepper and cover it with mustard and a bit of honey.
- Cover the meat with the stuffing evenly, leave a bit of empty meat on both sides for the rolling.
- Tie it with Butcher Twine and place it in meat netting.
- Put some oil in a big enough pot, and first "seal" the meat with hot oil on all sides. When golden on all sides, take it out from the oil.
- Add the garlic cloves, the two chopped onions, and cook it until golde. Place the meat on the onions, add a little bit of salt and pepper, the bay leaf and pour the white wine.
- Leave it a few minutes until the alcohol evaporates from the vine (it can be replaced with broth)
- Turn the meat on the other side, add the hot broth and place on the lid.
- Leave it to cook, about 15 minutes after the preassure is built up in the preassure cooker. In normal pot would take at least 45 minutes to cook (or more)
- When it´s cooked, take it out, remove the netting and let it cool.
- The liquid can be blended to form a nice sauce.
