Remove the pork loin, trim it except for the pure meat, set aside the fleshy part of the trimmings.
Finely chop the bones or have everything prepared by the butcher.
Put the bones in cold water and boil them with the rest of the trimmings, possibly bacon rinds, root vegetables, onions and garlic. Reduce to a rich meat juice. Strain and reduce again until a strong jus is formed.
Mince the meaty Zuputz not too finely, mix with the cooked sauerkraut and blend with the jus (meat juice) to a spreadable farce. Season with salt, pepper, parsley and lovage.
Cut pickled tongue or ham and mustard gherkins into strips and lard the meat with them. Wrap with the bacon slices. Spread out watered, dabbed dry pork netting, brush with the farce and wrap the meat tightly in it.
Place in a pan and roast in a preheated oven at 250 °C for about 60-70 minutes. Meanwhile, repeatedly baste with meat juices and add some soup or water if necessary.
Let rest for 20 minutes after roasting. Degrease roasting residue and boil through with some soup.
Cut mushrooms into small pieces or chop finely, roast briefly in a little butter and mix into the sauce.
Carve the meat and serve with the sauce.
Preparation Tip:
Instead of sauerkraut, the pork loin can be wrapped with other blanched vegetables (cabbage, spinach, vine leaves, etc.).
Related Recipes:
Sauerkraut Salad with Bacon and MushroomsPlace the sauerkraut in a sieve and rinse thoroughly under cold water. Squeeze well. Rinse the apple, quarter...
Fillet of Pork with Puff Pastry Coating and Spring VegetablesHave fun preparing this mushroom dish! In a little butter, sauté the shallots and mushrooms with the jus and...
Fillet of Milk-Fed Calf, Peppers Stuffed with Goose Liver and Mushroom Bread DumplingsFor the farce: Cut the meat into cubes and cool well with salt and pepper. Finely puree meat with remaining...
Lamb Fillets Wrapped in Thyme PancakesFor the lamb fillets in thyme pancake coat, brush the fillets with mustard and place in a shallow dish. Pour...
Saddle of Venison with Currant Sauce and Porcini MushroomsLoosen the deer back from the bones and remove the tendons. Wash and rub dry, refrigerate with the lid closed...
Alsatian Cabbage NoodlesMake pasta in enough salted water, that is, al dente. Cut bacon into fine cubes, halve peeled onions and cut...
Potato Noodles with Sauerkraut and BaconClean the potatoes, remove the skin, steam well, press through a press, mix with egg yolk, potato starch and...
Pork Loin with Honey PumpkinPreheat the kitchen stove to 80 degrees. Preheat a plate and dishes in it. Season the pork loin. Fry in...
J.Amirfallah’s Chicken Broth with Watercress RollRoast the cut surfaces of the onion halves in a frying pan without fat until dark. Soup chicken (set aside the...
Turkey Breast Wrapped in BaconMeat cooled rinse and rub dry. Rub all over with salt, bell pepper and paprika. Clean, rinse and peel the...