Stuffed pork loin from the frying tube
Time
Preparation time: 30 min.
Cooking or baking time: 1 hr.
Rest period: 1 hour
Total preparation time: 2 hours 30 minutes
We love hearty food and like to eat meat, so today I once again made my spicy, stuffed pork loin in the frying tube.
ingredients
- 1 kg of pork in one piece
- 200 g sliced bacon
- 2-3 onions
- Salt, pepper, 1 cup tsp paprika pink
- plenty of sweet peppers
- 2-3 tablespoons chopped or dried parsley
- 1 tbsp oil
- roasting bag
preparation
- I prepare the filling first: finely chop onions and bacon. Slightly skim the bacon in the oil, then add the onions and fry until glassy, do not allow to take any color. Then remove from the plate and parsley, a little paprika (sugar coated) and plenty of sweet peppers (2-3 tablespoons) over it, stir and let cool.
- I parry the meat (tendons, silver skin, possibly remove fat) and cut in a bag. This works best with a long, sharp knife. Simply drill through in the middle and then carefully extend the resulting slot on both sides. Careful, do not cut completely.
- Lightly season meat from the outside (careful, in the filling is already plenty of salt through the bacon) pepper a little and rub neatly with paprika powder (noble sweet).
- Fill the cooled filling into the opening. This works very well with a spoon, if necessary help a little with your fingers.
- Let it soak in the fridge for at least 1 hour (better over night).
- Add the meat with 2-3 tablespoons of water, in a frying tube, close it well on both sides and cut a small slit in the upper side with the scissors, so that excess steam can escape.
- Cook at 180 ° in a pre-heated oven, for about 1 hour.
- Remove meat from the roasting tube and cut carefully so that the filling does not fall out too much. Collect the well-beaten gravy and serve.
We like to eat potato salad, or fried potatoes.
