Stuffed roast pork

Name: Stuffed roast pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g detached pork chop; 1 washer Toast; some stem(s) Thyme, sage and basil; 1 package (200 g) Double cream cream cheese with herbs; 1 Egg Yolk; 7-10 Tbsp Pepper; 500 g Courgette; 2 Tomatoes; 2 TABLESPOONS Olive oil; 1 package (370 g) Tomato pieces with onion and garlic; 7-10 Tbsp Salt; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g detached pork chop
1 washer Toast
some stem(s) Thyme, sage and basil
1 package (200 g) Double cream cream cheese with herbs
1 Egg Yolk
7-10 Tbsp Pepper
500 g Courgette
2 Tomatoes
2 TABLESPOONS Olive oil
1 package (370 g) Tomato pieces with onion and garlic
7-10 Tbsp Salt
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Dab the cured pork dry and cut lengthwise. Crumble the toast. Wash herbs, dab dry and chop. Mix cream cheese, egg yolk, toast and herbs. Season with pepper. Fill the smoked pork loin with it. Stick together with wooden skewers and tie up with kitchen string.
2
Put the roast on a cold rinsed fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Clean and wash the zucchini and tomatoes. Slice the zucchini and cut the tomatoes into pieces. Fry zucchini in hot oil for about 3 minutes. Add tomatoes and tomato pieces with onion and garlic and heat up. Season vegetables with salt and pepper. Arrange the roast on the vegetables