Stuffed Pork Loin

Total time: 4hr 55m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 508 Kcal


  • 800 g pork loin
  • 2 tbsp. peanut oil
  • 1 clove of garlic, pressed
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, a little grated zest
  • 75 g veal sausage meat
  • 1 tsp. mild paprika powder
  • 2 tsp. coarse-grain mustard
  • 20 g unsalted pistachios, coarsely chopped
  • 1 spring onions, incl. green parts, onion finely chopped, greens cut into thin rings
  • 75 g mustard fruits, dabbed dry, cut into small cubes
  • 1.5 dl meat bouillon
  • 1 tsp. salt
  • 1 dl white wine
  • salt and pepper to taste
  • a little butter
  • 3 kohlrabi, cut into segments
  • 0.5 bunch chives, finely chopped
  • 0.5 dl vegetable bouillon


  • Using a long, narrow knife, cut lengthways through the middle of the meat. Work the knife backwards and forwards a few times until the incision is around 7cm wide. Combine the oil with the remaining ingredients and paprika, coat the meat with the mixture and marinate, covered, in the fridge for approx. 3 hrs. Mix the sausage and remaining ingredients including the spicy chutney, season with salt. Cover the filling and leave to chill for approx. 30 mins. Stuff the meat with the filling from both sides. Salt the meat. Heat a casserole dish in the lower half of an oven preheated to 240°C. Place the meat, fatty side down, in the casserole and book for approx. 10 mins. Turn the meat and continue to cook for approx. 10 mins. Turn oven down to 180°C. Pour in the stock and wine and continue cooking the meat for approx. 25 mins. Spoon over the liquid occasionally during cooking.
  • Heat the butter and sauté the kohlrabi. Add the stock, bring to the boil, reduce the heat, cover and simmer for approx 15 mins. until soft.

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