Skilandis Stuffed Pork Loin
A hearty and flavorful dish where a pork loin is stuffed with a mixture inspired by Skilandis, a traditional Lithuanian smoked sausage, then roasted to perfection. This offers a taste of cured meat flavors within a tender roast.
🧂 Ingredients
- 1.5 kg Pork loin(boneless, butterflied)
- 200 g Pork belly(finely diced)
- 4 cloves Garlic(minced)
- 1 tbsp Smoked paprika
- 1 tsp Marjoram(dried)
- 0.5 tsp Caraway seeds
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F).
- 2
In a bowl, combine the finely diced pork belly, minced garlic, smoked paprika, marjoram, caraway seeds, salt, and pepper. Mix thoroughly to create the stuffing mixture.
- 3
Lay the butterflied pork loin flat. Spread the Skilandis-inspired stuffing evenly over the surface, leaving a small border.
- 4
Carefully 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
Rub the outside of the rolled pork loin with olive oil, salt, and pepper.
- 6
Sear the rolled pork loin in a hot, oven-safe skillet on all sides until browned. This helps to seal in the juices.
- 7
Transfer the skillet to the preheated oven. Roast for approximately 1 hour 30 minutes, or until the internal temperature reaches 71°C (160°F).
- 8
Remove from oven, tent with foil, and let rest for 15-20 minutes before slicing and serving.
💡 Pro Tips
- ✓Ensure the pork loin is butterflied evenly for consistent stuffing and rolling.
- ✓Use kitchen twine to secure the roast tightly for even cooking.
- ✓Allow the roast to rest properly for maximum juiciness.
🔄 Variations
- Add chopped dried mushrooms to the stuffing for an earthy flavor.
- Incorporate a tablespoon of mustard into the stuffing.
- Serve with a side of roasted root vegetables or a creamy mushroom sauce.