Christmas dishes delight not only with their taste, but also with their appearance. If you are looking for inspiration on dishes that you can serve on the first or second day of Christmas, be sure to consider this pork loin. Served both cold and warm with sauce, it delights with its aroma and juiciness. My grandmother’s recipe always worksand thanks to the unique filling, its taste remains in your memory for a long time.
According to tradition, there should be no meat dishes on Christmas Eve, but something different on the first and second day of Christmas. So this is a good time for serving delicious pork loin, which impresses with its aroma and an interesting flavor break with sweets. It is this addition that makes this roast so unique and fits perfectly into the Christmas menu.
In my house it is must-have on the Christmas table, which not only tastes delicious, but also looks extremely elegant. Well baked pork loin stuffed with plum it can be served cold as a snack or as meat for Christmas dinner, served warm in an aromatic sauce. Regardless of the form of application, pork loin with plum It delights me so much that guests always ask me for the recipe.
A slice of such pork loin looks like a restaurant dish on a plate. The plum inside creates a beautiful mosaic, and the taste of the pork loin and plum combines a mixture of classic and modern in an unusual edition. It will work for any holiday menu, you just need to know what details to take care of during preparation to make it aromatic and juicy.
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Pork loin is a meat that is often prepared for holidays and other celebrations. It delights with its festiveness and taste, and can also be served with numerous additions. Stuffed with dried plums delights with its unique taste and elegant appearance. However, for this to happen, you need to know how to bake it correctly to avoid common mistakes that determine the final taste of the roast.
The recipe for pork loin with plum includes the following ingredients:
- 1 kg of pork loin
- 180 g dried plums
- 3 tablespoons of rapeseed oil
- 1 teaspoon of marjoram
- 1 teaspoon of ground sweet pepper
- 1 teaspoon of dried garlic
- Salt and pepper
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Start by preparing the marinade for the pork loin. Combine oil, marjoram, paprika, garlic, salt and pepper in a bowl. Coat a large portion of pork loin in the resulting mixture and then close it in an airtight container and put it in the fridge, preferably for about 24 hours so that the aroma of spices can come through.
After overnight, remove the meat from the refrigerator and make an incision in it with a sharp knife. Fill the resulting pocket with dried plums. Fasten the incision with toothpicks inserted crosswise.
Before you put the meat in the oven, gently fry it in a pan on all sides. Transfer the prepared pork loin to a sleeve and an ovenproof dish. Bake in an oven preheated to 190 degrees C for approximately 60 minutes. After this time, give him some time to “rest”. Cool, cut into thick slices and serve on the table as a snack or as a warm dish with sauce and potatoes. Enjoy your meal!
