Preparation time
Cooking time
Portions
ingredients
- 1 half loin of Olymel pork, approx. 2 kg
- 225 g (one package) white mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 package 375 g Olymel bacon
- ½ can (796ml) diced canned tomatoes (remove juice)
- 125 g cream cheese
- 125 g Olymel sausage meat
- 2 green onions, chopped
- ¼ cup chopped fresh flat-leaf parsley
- 2 tbsp capers
- ½ cup white wine
- 1 tbsp olive oil
- 1 tbsp chopped fresh basil
- Freshly ground pepper
instructions
- Butterfly pork loin : Hold the knife parallel to the cutting board and make a horizontal cut along the length of the pork loin, stopping about 1/2 inch from the edge. Open the pork loin like a book by folding it along the cut you just made. If necessary, make small additional cuts to ensure the loin opens up evenly. Refrigerate.
- Heat a frying pan with the olive oil, add the onions and cook, stirring, for two minutes, add the garlic and wine and cook for 3 minutes, add the diced tomatoes and cook for a further two minutes, season with pepper and remove from the heat.
- In a bowl, combine the cream cheese, sausage meat, green onions, capers and basil. Mix well.
- Preheat oven to 375° F (190° C)
- Remove loin from refrigerator and place on work surface. Spread stuffing in center of loin, roll up tightly.
- Coat with bacon slices.
- Transfer the stuffed loin to an ovenproof dish and bake for 60 minutes until an internal temperature of 165°F (75°C) is reached.
- Remove loin from oven and cover with aluminum foil. Let stand for 10 minutes, slice and serve.
