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Skilandis Stuffed Pork Loin
A hearty and flavorful dish where a pork loin is stuffed with a mixture inspired by the traditional Lithuanian Skilandis sausage, featuring smoked meat, barley, and herbs.
ð§ ææ
- 1.5 kg Pork loin
- 200 g Smoked pork belly(finely diced)
- 100 g Barley(cooked)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Marjoram(dried)
- 1 tsp Caraway seeds(crushed)
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
Butterfly the pork loin by making a deep cut lengthwise, stopping about 1 inch from the other side. Open it like a book and pound it to an even thickness of about 1/2 inch.
- 2
In a bowl, combine the diced smoked pork belly, cooked barley, chopped onion, minced garlic, marjoram, caraway seeds, salt, and pepper. Mix well to create the stuffing.
- 3
Spread the stuffing evenly over the pounded pork loin, leaving a 1-inch border around the edges.
- 4
Roll up the pork loin tightly, starting from one of the long sides, to enclose the stuffing. Secure the roll with kitchen twine at intervals.
- 5
Preheat oven to 180°C (350°F). Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear the pork roll on all sides until browned.
- 6
Transfer the skillet to the preheated oven. Roast for 1 hour and 30 minutes, or until the internal temperature reaches 71°C (160°F).
- 7
Let the pork loin rest for 10-15 minutes before slicing and serving.
ð¡ ããã®ã³ã
- âEnsure the pork loin is pounded to an even thickness for uniform cooking.
- âDon't overstuff the pork loin, as it will make rolling difficult.
- âUsing pre-cooked barley saves time.
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- Add dried cranberries or prunes to the stuffing for a touch of sweetness.
- Incorporate other smoked meats like bacon or ham.
- Experiment with different herbs like thyme or sage.