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 Stuffed Pork Loin with Potatoes Recipe
Pork loin, to our taste, is a little dry meat, and I want juicy and fried, but not fat. So today we will prepare-beautiful "bag" loin with spicy filling and slices of baked potatoes, the oven will help us. Cook with inspiration.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. Wash the meat, dry it, and cut a pocket. Season with salt and pepper inside and out.
    Wash the meat, dry it, and cut a pocket. Season with salt and pepper inside and out.
  2. Peel the onion, cut it into feathers, and fry it in 1 tablespoon of vegetable oil. Cool slightly, add chopped herbs.
    Peel the onion, cut it into feathers, and fry it in 1 tablespoon of vegetable oil. Cool slightly, add chopped herbs.
  3. Put the onion filling and melted butter in the pocket. To close the pockets.
    Put the onion filling and melted butter in the pocket. To close the pockets.
  4. Wash the potatoes, peel them, cut them into slices, add salt, add 2 tbsp of vegetable oil. Stir.
    Wash the potatoes, peel them, cut them into slices, add salt, add 2 tbsp of vegetable oil. Stir.
  5. Put the loin in the form, with potato slices and garlic, smear with yogurt.
    Put the loin in the form, with potato slices and garlic, smear with yogurt.
  6. Bake at 180-200 degrees, 45-55 minutes, until the potatoes are ready. Grease the loin several times with the released juice, and turn the meat over in the middle of the process. If necessary, cover with foil to avoid burning.
    Bake at 180-200 degrees, 45-55 minutes, until the potatoes are ready. Grease the loin several times with the released juice, and turn the meat over in the middle of the process. If necessary, cover with foil to avoid burning.
  7. Serve hot, sprinkled with herbs.
    Serve hot, sprinkled with herbs.
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