Take a pork loin and stuff it with cabbage and bacon. You will make New Year’s skewered pork loin

New Year’s skewered pork loin baked in sauerkraut is an extremely tasty, interesting dish, perfect for a good start to the year. Although it may seem complicated at first glance, its preparation is really simple. The basis, of course, is good quality meat and spices. Serve the baked pork loin with boiled or baked potatoes. The family will definitely eat it up.

To prepare this recipe, you will need:

• 1 kg boneless pork loin,
• 4 cloves of garlic,
• 2 teaspoons of marjoram,
• 1 teaspoon of freshly ground pepper,
• 1 teaspoon of coarsely ground salt,
• 300 g of fatty, smoked bacon,
• 2 onions,
• 700 g sauerkraut.

Rinse the meat and make cuts along the entire length – as if the meat were to be cut into cutlets. However, cut it only to ¾ of the depth.

Press the garlic through a press and rub it on the surface and “pockets” of the pork loin. Sprinkle the pork loin with marjoram, pepper and salt. Rub the spices into the “pockets”.

Wrap the pork loin in foil and put it in the fridge overnight. Bring to room temperature before further processing.

Cut the bacon into as many slices as there are “pockets” in the pork loin. Peel the onion, cut it into half-slices and put them into “pockets”.

Place the pork loin in the center of a lightly greased ovenproof dish. Fill the free spaces between the pork loin and the walls of the vessel tightly with shredded sauerkraut.

Cover the ovenproof dish with a sheet of aluminum foil and place in the oven preheated to 180°C. Bake for about 1.5 hours – until the meat is soft. During the last 20 minutes of baking, remove the aluminum foil cover.

Divide the baked pork loin into pieces consisting of 3-4 “pockets” and cut them crosswise. Serve with baked sauerkraut.

Sources: Terazgotuje.pl