Stuffed Pork Loin Roast

For stuffed pork lung roast briefly fry onion and bacon cubes, mix with mustard, pressed garlic, herbs salt and pepper.

Pierce the lung roast lengthwise with a wooden spoon handle and stuff with the onion-bacon mixture (stuff with the help of the wooden spoon).

Brown the lung roast in lard on all sides with soup and roast at 200 °C for 10 minutes. Take out the meat and wrap it in aluminum foil.

Bring gravy to a boil and thicken with potato puree powder. Cut meat into portions and serve with sauce and garnish.

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