Pork loin roast Orloff
Ingredients:
1 boneless pork loin roast (700 to 800 g)
100 g cheese, thinly sliced
100 g smoked bacon, thinly sliced
Salt and pepper
5-6 cloves of garlic
2 bay leaves
Oil and Butter
1 zucchini
1 celeriac or yellow beet
2-3 carrots
Butter and oil
Salt and pepper
1 bay leaf
Preparation:
Remove the net of the pork (if any) and brown the meat on all sides in a little olive oil. In total, it takes about 10 minutes.
Then place the roast on the cutting board and chop it into 1 cm slices to ¾ of its height. Salt and pepper. Insert into each slit a slice of ham and cheese, a few slices of garlic and a small piece of a bay leaf.
Then, make a tight net round the pork loin using kitchen string. Transfer the pork roast into a deep baking dish, pour a little olive oil and 1 cm of water at the bottom. Place the remaining garlic cloves and 1 bay leave around. Roast at 210°C for 30 to 35 minutes, basting the meat 2-3 times with his broth.
Meanwhile, cut the vegetables into sticks and stew them in 20-30 ml of olive oil and a knob of butter (about 20 g), in a lidded saucepan. Start by cooking the hardest vegetables, adding the zucchini the last 10 minutes. Season with salt, pepper and a bay leaf. Remove from heat when softened.
Serve the pork roast Orloff on a wide platter surrounded by the vegetables.
