Pork Loin with Leek and Ham Filling and Riesling Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small leek stick (s)
- 1 teaspoon butter
- 50 g diced ham, lean
- 2 tablespoon breadcrumbs
- 2 tablespoon cream cheese, double cream setting
- 1 large pork fillet (s), approx. 600 g
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 100 ml white wine (Riesling), dry
- 1 cup cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into fine rings. Steam in the heated butter for 5 - 6 minutes. Mix the steamed leek with the ham cubes, cream cheese and breadcrumbs and season with salt and pepper.
- Pat the meat dry, cut a pocket lengthways and season with salt and pepper on the inside and outside. Add the filling and tie with kitchen thread. Fry all around in the hot oil for approx. 5 minutes. Then place the meat in an ovenproof dish and cook in a preheated oven at 180 degrees for 20 to 25 minutes.
- Deglaze the roast with the wine, pour in the cream and bring to the boil. Thicken the sauce with cornstarch and season with salt and pepper.
- Boiled potatoes, potato dumplings or the like go well with it.
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