Pork loin with Tilsiter filling and a red wine and butter sauce

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serves 4-6

  • 1 kg of pork loin
  • 100 g of spicy Tilsiter, cut into strips
  • 20 g of dried apricots, cut into strips
  • salt and pepper
  • cooking butter


  • butter
  • 1 chopped shallot
  • 100 mL of red wine
  • 30-50 g of butter, cut into pieces
  • salt and pepper
  • sprigs of rosemary for garnish

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  1. 1 Make two deep incisions in the top of the meat, fill with the cheese and dried apricots and tie up with twine. Season and sear well in the cooking butter. Roast for 1 hour in the oven, preheated to 150°C, and then let stand.
  2. 2 For the sauce: add a little butter to the roast juice, sauté the shallot, deglaze with the red wine and then reduce a little. Gradually add in the butter and season.
  3. 3 Slice the meat and serve with the red wine and butter sauce on warmed plates. Garnish with sprigs of rosemary.

Cheese in this recipe