Preparation: Roast Pork Loin Step by Step
The preparation takes place in two cooking phases. First, the stuffed roast is cooked covered. Then the cream mixture is added, and the meat is finished cooking uncovered.
This phase ensures that the aromas of the savory filling can develop first. In the second phase, the roast acquires its appetizing surface, while at the same time the creamy sauce is created.
1. Preheat Oven
Preheat the oven to 200 °C (top/bottom heat).
Preheating is important so that the roast cooks at the intended temperature from the start. The stated cooking time can then serve as a guideline.
While the oven heats up, the onions can be prepared and the spicy mixture for the filling made.
2. Finely Chop the Onion
Peel the large onion and chop it as finely as possible.
The more evenly the onion pieces are cut, the better they can be mixed with mustard and tomato ketchup afterwards.
Finely chopped onions also distribute more easily between the cut sections of meat. This allows the seasoned mixture to reach the prepared spaces as evenly as possible.
3. Prepare the Mustard and Onion Mixture
- Thoroughly mix the finely chopped onion with 4 tablespoons of mustard and 3 tablespoons of tomato ketchup.
- Mix the ingredients until a smooth, flavorful mixture is formed. The onion pieces should be well coated with mustard and ketchup.
- Then season the mixture with salt and pepper.
When seasoning, keep in mind that the mustard already has a strong flavor of its own. Salt and pepper complement the existing aromas and ensure a harmonious seasoning.
4. Cut Deeply into the Pork Roast
- Make several deep cuts in the pork loin roast, taking care not to cut all the way through the meat.
- The cuts should be deep enough to create sufficient space between the individual pieces of meat for the mustard and onion mixture.
- At the same time, the roast must hold together on the underside. This way, the meat remains a single, cohesive piece and can later be carefully placed in the roasting pan.
Even preparation is particularly important. The incisions should provide enough space for the filling without the roast falling apart.
This is the step that determines whether the roast holds together. Cutting deeply without going all the way through creates pockets for the filling while leaving a solid base that keeps the meat in one piece. Working evenly along the length of the roast gives you consistent portions when it is sliced.
5. Fill the Roast Generously
- Generously spread the prepared mustard and onion mixture between the individual slices of meat.
- Make sure that as many of the cuts as possible get some of the seasoning mixture. The filling should not only be on the surface, but should also reach the deeper parts of the cuts.
This allows the aromas to develop between the meat sections during subsequent cooking.
Distribute the mixture as evenly as possible so that the roast is not only heavily seasoned in certain areas later on.
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