Saftige, duftende Schweinelende mit Auberginensalat

60 mins
Serves 1
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Directions

  1. 1Make deep slits along the entire length of the pork loin, but not all the way to the end.
  2. 2Rub the meat thoroughly with salt, ground black pepper, ground coriander, paprika, and olive oil.
  3. 3Crush 3 cloves of garlic with a knife and chop finely.
  4. 4Rub the meat with the chopped garlic.
  5. 5Cut 2 onions into half rings.
  6. 6Place onion slices in each slit of the pork loin.
  7. 7Tie the meat with kitchen twine.
  8. 8Place the remaining onion on parchment paper.
  9. 9Place the meat on top of the onion.
  10. 10First roll the meat in parchment paper, then in foil.
  11. 11Transfer the meat to a casserole dish.
  12. 12Bake in a preheated oven at 180°C (356°F) for 40-45 minutes.
  13. 13Slice 1-2 eggplants and place them in a bowl.
  14. 14Salt the sliced eggplants, mix well, and let them rest for a while.
  15. 15Cut 1 orange in half and juice it.
  16. 16Pour the orange juice into a small pan.
  17. 17Add 2 tablespoons of brown sugar and 1.6 fl oz (50 ml) soy sauce to the pan.
  18. 18Cook the sauce, stirring constantly, until it has thickened.
  19. 19Remove the meat from the oven, open the foil and the parchment paper.
  20. 20Coat the meat with sauce on all sides.
  21. 21Bake the meat in a preheated oven at 180°C (356°F) for another 15 minutes.
  22. 22Drain the eggplants and pat them dry with paper towels.
  23. 23Heat a pan with olive oil.
  24. 24Place the eggplants in the preheated pan and fry until golden brown.
  25. 25Place the fried eggplants in a salad bowl.
  26. 26Chop the cherry tomatoes and add them to the eggplants.
  27. 27Finely chop 2 cloves of garlic and add to the salad bowl.
  28. 28Chop a bunch of coriander and a bunch of parsley and add them to the salad bowl.
  29. 29Season the salad with salt, ground black pepper, and olive oil.
  30. 30Mix the salad well.
  31. 31Remove the kitchen twine from the cooked meat.
  32. 32Cut the meat into portions and serve with the eggplant salad.

Ingredients

  • 1.7 pounds pork loin
  • 1.9 pounds pork loin
  • 800 g pork loin
  • 900 g pork loin
  • Salt
  • Ground black pepper
  • Ground coriander
  • Paprika
  • Olive oil
  • 3 cloves of garlic
  • 2 onions
  • 1 orange
  • 2 tablespoons brown sugar
  • 1.6 fl oz soy sauce
  • 50 ml soy sauce
  • 1 eggplants
  • 2 eggplants
  • cherry tomatoes
  • 2 cloves of garlic
  • bunch of coriander
  • bunch of parsley

Equipment

kitchen twineparchment paperfoilcasserole dishovenbowlsmall panpanpaper towelssalad bowlknife

Tips

  • Make deep slits along the entire length of the pork loin, but not all the way to the end.
  • Tie the meat with kitchen twine to help it keep its shape.
  • Cook the orange sauce, stirring constantly, until it has thickened.
  • Drain and pat dry eggplants before frying for best results.
Saftige, duftende Schweinelende mit Auberginensalat | Clip Recipe