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Filled pork

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	normal / appropriate
Number of people:	12
Ingredients:	1.8 kg tomatoes, skinned and finely diced 900 g carrots, sliced 900 g fine rings celery 6 pork with an individual weight of about 900 g 210 g grated cheese, egg.: Emmentaler 1,050 g of tomatoes in fine dice 1.5 kg potatoes 12 EL breadcrumbs 12 onions into cubes 3 cup sour cream 600 g finely diced mushrooms 600 g cut into thin rings leeks 120g butter 3 bunch flat and chopped parsley 3 tablespoons oil Freshly ground black pepper, salt

Preparation:

Half of the diced mushrooms, onions and tomatoes are sautéed in hot oil. Start with the onions and only add other ingredients when the onions are glassy. Then season with salt and pepper.

Now add 2 cups sour cream to the steamed vegetables, 12 EL Emmentaler and 6 tablespoons breadcrumbs and stir well. Add half of the parsley and season again. Put it aside to cool down.

In the meantime, season the pork with salt and pepper, and make a 1 cm deep cut. Then put it in a large pan.

When the filling is cooled down put about 2/3 of the filling into the pork. In addition, sprinkle with the remaining breadcrumbs and Emmental cheese.

Now take half of the butter and place it in small pieces on the fillets. The potatoes, celery and leeks and diced tomatoes are now added to the onions. Put them around the fillets and layer the veggies. Season once again with salt and pepper.

The remaining filling goes over the fillets as well, followed again by small pieces of the remaining butter.

Now close the lid or use foil. Preheat the oven to 225 C and cook for about 45 minutes. Don’t be surprised if it takes up to 60 minutes.

Bevor serving cut the meat into slices and put them on a warm plate. Use the last sour cream and place it on the veggies and sprinkle with the remaining parsley. Season with salt and pepper. Through the added vegetable meat is particularly succulent.