Mediterranean cuisine for every day

Pork loin with two types of stuffing

1 Comment » Feb 25th, 2011 | By | Category: Meat and Poultry, Recipes

This pork is roasted at low temperature in the oven. The result was a juicy and soft meat with nice flavors from the stuffing. The method as such I have not used that much before but I will from now on as the meat turns out nicely. The clue is that you don’t heat the core of the meat more than 65 C or 149 F. This you can check with a meat thermometer. The oven is heated up to 100 C or 212 F, not more.

Preparation time: 25 minutes

baking time: 90 minutes

difficult: medium


  • 1 pork loin
  • 1 red pepper
  • 1 yellow pepper
  • 1 hand full of pine nuts
  • 1 hand full of walnuts
  • 1 hand full of sun dried tomatoes in oil
  • Rosemary
  • Oregano
  • 1/2 tbsp fennel seeds
  • 1 can of tomatoes
  • some Aceto Balsamico
  • some Butter
  • salt and pepper
  • some olive oil


Turn on the oven at 212 F.

Remove the dried tomatoes form the oil and put them into a small blender with the pine nuts the rosemary, salt and pepper. Chop them up well.

Set the tomato stuffing aside. For the filling with the peppers cut those into pieces and add them to the mixer. Add the walnuts, the oregano some salt and pepper. Chop up as well.

Cut the pork loin in half. Poke both pieces at both ends in the center with a sharp knife. Then use a cooking spoon handle to push an even hole through the loin. Widen the hole a bit with the spoon handle.

Now stuff both pieces of the loin with both types of stuffing using your fingers and the spoon handle.

Heat up a pan and add some butter. Fry the meat on medium to high heat form all sides until nicely tan. This should take about 5 to 6 minutes. Now place the meat on a baking tray and stick it into the oven.

Check the core temerature occasionally. It should not exceed 65 C or 149 F.

For the letscho chop up the onion and fry it with some oil in a small pot. Add the cubed bell pepper and the crushed fennel seeds. Fry for a few minutes then add the canned tomato including the juice. Chop up the tomato a bit. Add the Aceto Balsamico and let the sauce simmer on low heat for 20 minutes.

Once the pork is done remove it from the oven. The juices on the baking tray you can add to the Letscho.

Slice the meat. Heat up the Letscho once more and season it with salt and pepper.

Serve the meat slices on top of the Letscho sauce.

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  1. Both fillings sound delish and you captured the pork loin beautifully in this photo.

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