https://cookit.guru

Home
Meat
Pork Loin With Carrots and Cheese

Start Reading Mode

min

0 0

Ingredients

Adjust Servings:

	Pork Loin – 3 lb (1350 g)
	Red Wine – ½ cup
	Carrots – 3
	Yellow Onions – 1
	Hard Cheese – 2 oz (60 g)
	Butter – 1 tbsp
	Garlic – 3 cloves
	Eggs – 1
	Olive Oil – 4 tbsp
	Salt – to taste
	Ground Black Pepper – to taste

Share
242 Views

Pork Loin With Carrots and Cheese

Name: Pork Loin With Carrots and Cheese
Yield: 10 Servings
Ingredients: Pork Loin: 3 lb (1350 g); Red Wine: ½ cup; Carrots: 3; Yellow Onions: 1; Hard Cheese: 2 oz (60 g); Butter: 1 tbsp; Garlic: 3 cloves; Eggs: 1; Olive Oil: 4 tbsp; Salt: to taste; Ground Black Pepper: to taste

1h 50 min
Serves 10
Medium

Ingredients

Pork Loin – 3 lb (1350 g)
Red Wine – ½ cup
Carrots – 3
Yellow Onions – 1
Hard Cheese – 2 oz (60 g)
Butter – 1 tbsp
Garlic – 3 cloves
Eggs – 1
Olive Oil – 4 tbsp
Salt – to taste
Ground Black Pepper – to taste

Recipe

Like an artist working on a painting, a chef also creates masterpieces: mixes colors and adds light halftones of flavors. This is how amazing recipes for insanely delicious dishes are born. Pork loin with carrots and cheese, for example.

We bake meat in a sleeve with the addition of wine, which allows us to preserve the flavors and make the meat juicy and tender. Plus, the festive look of the dish is beyond praise.

Steps

1 Done	Make a few shallow parallel incisions on the meat. Season with salt and pepper.
2 Done	Chop onions and grate carrots on a coarse grater. Saute everything in olive oil.
3 Done	Add grated and cream cheeses, pressed garlic, and egg. Mix thoroughly.
4 Done	Place the filling in the cuts on the meat. Fix with a thread. Grease with olive oil.
5 Done	Place the meat in a sleeve, add wine, and bake at 375 °F for 1h 30 min.

It is incredible that something this yummy requires such simple ingredients. Baked pork loin with carrots and cheese goes well with any side dish, whether it is stewed vegetables or boiled rice.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.