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Gevulde varkenshaas (stuffed pork loin)

This delicious recipe turns a ‘simple’ Dutch meal into a truly memorable dish. Serves 4 hungry people.


1 small onion
1 clove of garlic
2 pork loins of approx. 300 grams each
2 tablespoons of apricot jam
2 teaspoons of ketjap manis
4 slices of ham
2 tablespoons of sherry
2 dl of cream
Salt and pepper to taste
50 grams of butter

Dutch recipe for stuffed pork loin


Finely chop the onion and garlic and mix thoroughly together. Next mix the apricot jam and ketjap manis together in a separate bowl. Now slice the pork loins lengthwise, prise gently open and coat the inside with the jam / ketjap mixture. Next place two double folded slices of ham onto each pork loin and then top with the onion and garlic mixture, before folding tightly shut (with the help of a cocktail stick if necessary). Now rub the pork loins with salt and pepper, place them into a frying pan, cover and fry for about 15 minutes or until golden brown. Once ready, remove the pork from the pan and keep warm under kitchen foil. To make the gravy, simply pour the sherry and cream into the same pan (which still contains the juice from the meat), stir and leave to simmer for two minutes, or until nice and thick. Finally, cut each pork loin diagonally in half, pop onto a plate and pour over a little of your freshly prepared gravy. Serve with new potatoes or mash, and a selection of warm vegetables, such as red cabbage with apple, spinach, garden peas or green beans.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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