Filled smoked pork loin with stoned vegetables

Name: Filled smoked pork loin with stoned vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg tripped chop of Kasseler; 10-12 dried plums without stone; 1 Onion; 300 g Carrots; 400 g Celeriac; 750 g Savoy cabbage; 7-10 Tbsp Salt; 30 g Flour; 30 g Butter or margarine; 7-10 Tbsp white pepper; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg tripped chop of Kasseler
10-12 dried plums without stone
1 Onion
300 g Carrots
400 g Celeriac
750 g Savoy cabbage
7-10 Tbsp Salt
30 g Flour
30 g Butter or margarine
7-10 Tbsp white pepper
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the cured pork, dab dry. Cut a pocket in the middle with a long knife (3-4 cm wide). Push the plums into the pocket with the handle of a wooden spoon. Place the pork loin on the fat pan of the oven.
2
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. Peel and quarter the onion and put it on the fat pan. Gradually pour on 1/4 litre of water.
3
Peel, wash and cut carrots and celery into pieces. Clean cabbage, cut into strips and wash. Cook carrots and celery in 1/2 litre salt water for about 15 minutes. Add cabbage after 5 minutes.
4
Knead flour and butter and bind the vegetables with it. Season with salt and pepper. Remove the meat. Pour gravy through a sieve, fill up to 1/4 litre with water, bring to the boil. Bind with sauce thickener, bring to the boil again.
5
Season to taste with salt and pepper. Cut meat into slices and arrange on plates with vegetables and sauce. Parsley potatoes taste good with it.