German Style Stuffed Pork Recipes

Steps:

• In a small bowl, combine the oil, garlic, lemon juice, mustard and seasonings. Rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Add the potatoes, onions and tomato to the pan; bake 40-70 minutes longer or until a thermometer reads 160° and vegetables are tender. Let stand for 10 minutes before slicing.

Steps:

• Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
• In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
• In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Steps:

• Cut a lengthwise slit down the center of the tenderloin 2/3 of the way through the meat.
• Place tenderloin between two sheets of waxed paper and flatten to 1/4 inch thickness.
• Combine tenderloin, beer, cider vinegar and raisins in a baking dish.
• Cover and marinate in refrigerator 4 hours, turning occasionally.
• In a small bowl, combine bread crumbs (from pumpernickel), orange peel and garlic; cover and let stand 4 hours.
• Remove tenderloin from marinade, reserving raisins.
• Discard marinade.
• Add raisins to bread crumb mixture.
• In another small bowl, combine brown sugar, salt, pepper and cinnamon; rub over both sides of tenderloin.
• Spread bread crumb mixture over tenderloin to within 1/2 inch from edges.
• Roll up tenderloin, jelly roll fashion, starting at narrow end.
• Tie securely with heavy string at 2 inch intervals.
• Plae on rack in shallow roasting pan.
• Bake at 400 for 55 minutes or until internal temperature reaches 160.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.