Sausage stuffed pork loin

This meat is a great example of Hungarian food as there are many ways of eating this delicious pork loin straight from the oven with the piquant and juicy carrots, thinly sliced with some steamed rice and gravy or hours later as a cold cut with some pickled cucumber and fresh bread.


800 g pork loin joint

1 medium size soft kolbász or chorizo

6 parsnips

8-10 carrots

5 cloves of garlic

1 onion

300 ml dry red wine

salt, pepper

1 tablespoon of butter

Preheat the oven to 210 °C and grease a medium deep roasting pan with the butter.

Peel the carrots and the parsnips and cut each into 4 long slices and put into the roasting pan. Peel and chop up the onion and garlic then sprinkle over the pan.

Pierce the middle of the pork with a sharp knife then stuff the kolbász (chorizo) into the hole. Season the outside with salt and pepper then put on the top of the vegetables. Pour over the red wine then cover the roasting pan with aluminum foil and cook it for 45-60 minutes in the oven.

When the meat is soft remove the foil and roast for another 15 minutes.

Cooking time: 90 minutes

Tip: Mix 2 tablespoons of honey with 1 teaspoon of paprika powder then spread over the meat

Calories and nutrition:

Calories: 414 Carbs: 51.3 g Protein: 22.2 g Fat: 15.2 g


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