Pork loins stuffed with oscypek cheese, baked wrapped in cabbage leaves, served with tomatoes and .. • Dr Irena Eris Krynica Zdrój

Pork loins stuffed with oscypek cheese, baked wrapped in cabbage leaves, served with tomatoes and boletus sauce

Serves four

Components:

Pork loins 2 pcs. (approx. 500 g)
Oscypek cheese 60 g
White cabbage 2 leaves
Small potatoes, 12 pcs.
Boletus (may be frozen) 100 g
Olive oil 50 ml
Soy and mushroom sauce 2 tbsp
Sterilized (UHT) cream, 18 % 100 ml
Garlic 2 cloves
Parsley haulm – a few leaves
Salt, pepper to taste

Preparation

Wash the loins and clear them from membranes. Make a hole inside the loin using a small knife. Cut alongside the loin. Cut the oscypek in long stripes, 1 cm thick, and stuff the loins with it.
Make a marinade out of garlic, salt, pepper and half of your olive. Marinade the loins.
Put cabbage leaves into hot water and boil for two minutes. Wrap loins in cabbage leaves (like rolls), cover in aluminium foil and bake in the oven for 18 – 20 minutes in a temperature of 170 degrees Celsius.

Heat the rest of the olive in the pot, add sliced boletus and brown slightly, add soy sauce and cream, evaporate until the sauce becomes thick, season with salt and pepper, add chopped parsley haulm.
Serve loins with boletus sauce and potatoes boiled in water.

Expert’s advice

In order to keep the loins soft and juicy, one should not fry it for too long.
The meat should be pink.