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Tweaking recipes: Garlic stuffed pork loin

This is my take on Laura Vitale’s Garlic Stuffed Pork Loin recipe from her book “Laura in the Kitchen”. I have changed quite a few things, mainly that we are cooking it on a Römertopf and serving it with potatoes. This was our meal on Christmas day and it was delicious.


  • 1 large yellow onion, diced in big chunks
  • Pork loin
  • 3 garlic cloves cut in thin slices
  • 2 tbsp. of olive oil
  • 2 tbsp. of rosemary
  • Half a cup of cognac (instead of ¾ of white wine as per recipe)
  • Salt and pepper
  • Potatoes, washed and diced (1 or 1.5 K)- She usually serves it with polenta

Step by step

  1. Preheat the oven to 250 C


    Our Christmas Eve dinner: Ham, Brussel sprouts and potatoes.

  2. Place the diced onions and potatoes on the Römertopf. Add salt, pepper and olive oil.
  3. On the top, place the pork loin. Cut slits over the top and stuff it with garlic.
  4. Add the cognac, a ¼ glass of water. Salt and pepper.
  5. Roast the pork for 15 mins uncovered.
  6. Then, reduce the temperature to 200C, put the Römertopf’s lid on. Let it cook for approximately an hour.
  7. Let the roast cool down for 10 minutes before serving it.

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