Stuffed Pork Loaf
Stuffed Pork Loaf
Ingredients
For the Loaf
- 2 kg pork chop, thinly sliced into strips
- 5 boiled eggs, peeled
- 1 onion, diced
- 1 red bell pepper, diced
- 150 g pickled cucumbers, diced
- 200 g marinated mushrooms
- 150 g cheese, shredded
For the Sauce
- 100 g mayonnaise
- 20 g mustard
- 50 ml pickled cucumbers juice
- 4 g sweet paprika
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a glass baking tray with the thin strips of pork chop. Ensure the strips cover the bottom of the tray and extend up the sides, creating a cavity in the center.
⏱️ 5 min•🌡️ 180
- 2
Crumble the 5 peeled boiled eggs directly into the cavity formed by the pork chop strips in the baking tray.
⏱️ 3 min
- 3
Evenly spread the diced onion, diced red bell pepper, diced pickled cucumbers, and marinated mushrooms over the crumbled eggs.
⏱️ 5 min
- 4
Sprinkle the shredded cheese over the vegetable and mushroom filling.
⏱️ 2 min
- 5
Carefully fold the extended strips of pork chop over the filling, completely wrapping and enclosing it to form a compact loaf shape.
⏱️ 5 min
- 6
In a separate small bowl, combine the mayonnaise, mustard, and pickled cucumbers juice. Whisk until well blended.
⏱️ 3 min
- 7
Add the sweet paprika to the sauce mixture and stir thoroughly until the paprika is fully incorporated.
⏱️ 2 min
- 8
Brush the entire surface of the pork loaf with the prepared sauce, ensuring an even coating.
⏱️ 3 min
- 9
Bake the pork loaf in the preheated oven for 1 hour, or until the pork is cooked through and the top is golden brown.
⏱️ 60 min•🌡️ 180 - 10
Once baked, remove the stuffed pork loaf from the oven. Let it rest for a few minutes before slicing and serving. The finished loaf will be golden brown and reveal the colorful stuffed filling when cut.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Pork Loaf
For the Loaf
- 2 kg pork chop, thinly sliced into strips
- 5 boiled eggs, peeled
- 1 onion, diced
- 1 red bell pepper, diced
- 150 g pickled cucumbers, diced
- 200 g marinated mushrooms
- 150 g cheese, shredded
For the Sauce
- 100 g mayonnaise
- 20 g mustard
- 50 ml pickled cucumbers juice
- 4 g sweet paprika
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a glass baking tray with the thin strips of pork chop. Ensure the strips cover the bottom of the tray and extend up the sides, creating a cavity in the center.
⏱️ 5 min•🌡️ 180 - 2
Crumble the 5 peeled boiled eggs directly into the cavity formed by the pork chop strips in the baking tray.
⏱️ 3 min - 3
Evenly spread the diced onion, diced red bell pepper, diced pickled cucumbers, and marinated mushrooms over the crumbled eggs.
⏱️ 5 min - 4
Sprinkle the shredded cheese over the vegetable and mushroom filling.
⏱️ 2 min - 5
Carefully fold the extended strips of pork chop over the filling, completely wrapping and enclosing it to form a compact loaf shape.
⏱️ 5 min - 6
In a separate small bowl, combine the mayonnaise, mustard, and pickled cucumbers juice. Whisk until well blended.
⏱️ 3 min - 7
Add the sweet paprika to the sauce mixture and stir thoroughly until the paprika is fully incorporated.
⏱️ 2 min - 8
Brush the entire surface of the pork loaf with the prepared sauce, ensuring an even coating.
⏱️ 3 min - 9
Bake the pork loaf in the preheated oven for 1 hour, or until the pork is cooked through and the top is golden brown.
⏱️ 60 min•🌡️ 180 - 10
Once baked, remove the stuffed pork loaf from the oven. Let it rest for a few minutes before slicing and serving. The finished loaf will be golden brown and reveal the colorful stuffed filling when cut.
⏱️ 2 min