Stuffed Pork Loin with Sun-Dried Tomato Pesto

Stuffed Pork Loin with Sun-Dried Tomato Pesto

Discover the exceptional and harmonious blend of flavors created by the French clafoutis casserole and pork loin rolls.



  • Eggs – 4 pieces
  • Garlic clove – 0.5 piece
  • Cake flour – 120 g
  • Milk – 200 ml
  • Olive oil – 1 tablespoon
  • Black olives – 80 g
  • Cherry tomatoes – 600 g
  • Feta cheese – 100 g
  • Salt – a pinch
  • Sugar – a pinch
  • 30% cream – 150 ml
  • Fresh basil – 24 g
  • Black pepper – a pinch
  • Herbes de Provence – 2 pinches


  • Garlic cloves – 3 pieces
  • Olive oil – 80 ml
  • Pumpkin seeds – 50 g
  • Salt – a pinch
  • Sun-dried tomatoes – 100 g
  • Fresh sage – 12 g
  • Fresh sage – 12 g
  • Black pepper – a pinch

Stuffed Pork Loin:

  • White wine – 2 tablespoons
  • Olive oil – 20 ml
  • Pork loin – 720 g
  • Salt – a pinch
  • Black Forest ham – 200 g
  • Black pepper – a pinch


  • Butter – 10 g
  • Fresh sage – 5 g
  • Black pepper – a pinch


  • Fresh sage – 5 g


Clafoutis: Gently pierce the cherry tomatoes with a toothpick. Heat olive oil in a deep frying pan, add the cherry tomatoes, and season with salt. Fry for about 5-7 minutes. Add chopped garlic and black olives sliced into rounds. Mix and remove from heat. Sift flour into a bowl, add 2 egg yolks and 2 whole eggs, Herbes de Provence, a pinch of sugar, a small amount of salt, freshly ground black pepper, 100 ml of milk, and 50 ml of cream. Mix with a whisk. Add 100 ml of milk and 100 ml of cream. Mix again (the batter should be thicker than pancake batter). Add finely chopped feta cheese to the batter. Mix. Grease a baking dish with olive oil, transfer the tomatoes with garlic to the dish. Sprinkle with chopped basil. Pour the prepared batter over the top. Place the casserole dish in a preheated oven at 200°C (top and bottom heat) and bake for about 20 minutes.

Pesto: Toast the pumpkin seeds (or pistachios) in a pan. Pour 70 ml of olive oil into a container, add hot, toasted pumpkin seeds or pistachios, finely chopped garlic cloves with chopped sage, and sun-dried tomatoes. Blend the ingredients. Season with salt and pepper, add 1 tablespoon of olive oil. Blend and transfer the pesto to a clean bowl.

Stuffed Pork Loin: Spread a small amount of olive oil on a piece of parchment paper, sprinkle with salt and pepper. Place washed and dried pork slices on the parchment paper, cover with another piece of parchment paper, and flatten the pork. Spread pesto over the pork. Roll up all the pork slices to make rolls. Arrange slices of Black Forest ham side by side (they should slightly overlap). Wrap each roll in ham so that the ham completely covers the surface of the roll. Tie each roll with kitchen twine. Place the rolls in a pan. Fry (without adding fat) on each side until the ham is browned. Pour white wine over the rolls, cover, and simmer briefly. Transfer the rolls to a baking sheet and place in a preheated oven at 180°C, bake for 4-5 minutes.

Sauce: In the pan where you fried the rolls, add 10 g of butter – when melted, add pepper and a small amount of chopped sage.

Remove the string from the cooked rolls. Slice the rolls diagonally. Arrange them on a plate. Drizzle with sauce, sprinkle with a little fresh sage. Serve with clafoutis casserole.

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