Warsaw style pork loin

Warsaw style pork loin

This is a classic Polish dish that embodies tradition and flavour. Imagine tender pork loin marinated in a fragrant blend of spices, baked to perfection and then transformed into a delicious creation. Each slice reveals a hidden pocket filled with a mixture of hard-boiled eggs, chives, grated horseradish and creamy mayo.


  • 1.20kg (3lb) pork loin
  • 4 tablespoons mayonnaise
  • 7-8 eggs
  • 5 tablespoons grated horseradish
  • Chopped chives
  • Salt, pepper, marjoram
  • 3 cloves of fresh garlic
  • Red pepper powder
  • 2 litres vegetable or bone stock
  • Gelatine for 2 litres of liquid

Method of cooking:

Rub the pork loin with a marinade made from the following mixture:

  • 1 tablespoon of marjoram
  • 3 chopped garlic cloves
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 teaspoon of sweet red pepper powder
  • 4 tablespoons of oil
  • Leave to marinate overnight to allow the spices to penetrate the meat.

Preheat the oven to 160°C.

Bake the marinated pork loin wrapped in foil or in an ovenproof dish for about 2 hours.

Leave to cool in the dish to retain the flavourful juices.

When cooled, cut the loin into slices about 1.5cm thick.

Make an incision in each slice to create a pocket (do not cut all the way through).

Mix finely chopped hard-boiled eggs, chopped chives, grated horseradish and mayonnaise.

Season to taste with salt and freshly ground pepper.

Fill each slice with the mixture.

Arrange the filled slices on a platter.

Decorate as desired – I recommend parsley, dill, radishes and slices of hard-boiled egg.

Dissolve the gelatine in hot vegetable or bone stock (do not boil).

Leave to cool slightly.

Pour the slightly thickened jelly over the stuffed pork loin.

Refrigerate until the jelly has set completely.

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