Cheese calculator
Winemaking
Bieszczady-style pork loin is a dish inspired by the simplicity and aromas of mountain cuisine. Tender pork loin, stuffed with prunes and seasoned with rosemary and wild garlic, develops a deep, pronounced flavor. Preparing it in a ham cooker keeps the meat exceptionally juicy and fresh for several days. Perfect as homemade cold cuts for sandwiches or as a main course.
Recipe for Bieszczady-style pork loin
Preparation:
- Slice the meat lengthwise to create a pocket (do not cut all the way through).
- Chop the prunes and mix them with soft butter, rosemary, and wild garlic; season with salt and pepper.
- Place the filling inside the meat.
- Place a plastic bag in the ham cooker, then put the prepared pork loin into it.
- Close the ham cooker and install the thermometer. Poach in water at 70-80℃ until the pork loin reaches an internal temperature of 63℃.
- Remove the ham cooker from the water and let it cool completely, then refrigerate for several hours (preferably overnight).
- Slice thinly and serve as homemade cold cuts, cold or warm.
Enjoy! ...because homemade is better!
