Hungarian Stuffed Pork Loin (Töltött Sertéskaraj)

 Ingredients

For the pork:

1.5 kg (3.3 lb) pork loin, preferably boneless

3 tbsp vegetable oil or lard

3 cloves garlic, minced

1 tsp sweet Hungarian paprika

1 tsp salt

½ tsp black pepper

1 tsp dried marjoram

For the stuffing:

4–5 slices white bread, cut into small cubes

3 hard-boiled eggs, chopped

1 raw egg

1 small onion, finely chopped

2 tbsp butter

2 tbsp fresh parsley, chopped

1 tsp dried marjoram

Salt and black pepper

2–3 tbsp milk, as needed

Instructions

Prepare the stuffing: Melt the butter in a pan and sauté the onion until soft. Add the bread cubes and cook for 2–3 minutes.

Transfer to a bowl and mix with the chopped hard-boiled eggs, raw egg, parsley, marjoram, salt, and pepper. Add a little milk if the mixture seems dry.

Prepare the pork: Make a deep lengthwise cut through the pork loin to create a pocket. Season the inside and outside with salt, pepper, paprika, garlic, and marjoram.

Stuff the pork: Fill the pocket generously with the stuffing. Secure the opening with kitchen twine or toothpicks.

Heat the oil or lard in a large roasting pan and brown the pork on all sides.

Roast: Place in a preheated oven at 180°C (350°F). Add about ½ cup of water to the pan, cover loosely with foil, and roast for about 60–80 minutes, depending on thickness.

Remove the foil during the last 20 minutes and roast until the outside is golden brown.

Let the pork rest for 10–15 minutes before slicing.

Serving

Slice the stuffed pork into thick pieces and serve with roasted potatoes, buttery vegetables, pickles, or Hungarian cucumber salad. Spoon some of the roasting juices ov

er the slices before serving.