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Main dishes

Baked pork loin with bryndza and bacon

Pork loin slices are seared, then baked with bryndza, sour cream, and crisp bacon for a Slovak dinner that serves 4. Ready in 45 minutes.

Slovak cuisine · Translated from Slovak ·

Baked pork loin with bryndza and baconSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
30 min
Total time
45 min
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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Sear the pork loin briefly, then bake it under a layer of bryndza, a soft sheep's milk cheese, mixed with sour cream and topped with crisp bacon. The bryndza melts in the oven while the meat stays juicy.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Sear the pork loin

    10 min

    Preheat the oven to 200 °C (400 °F). Lightly pound the pork loin slices, season lightly with salt, and add the pepper. Sear in the oil for 2 minutes per side, then arrange side by side in a baking dish.

  2. Cook the bacon

    5 min

    Cut the bacon into small cubes and cook in a dry skillet until crisp.

  3. Spread with bryndza

    5 min

    Mix the bryndza with the sour cream until smooth. Spread over the pork slices and sprinkle with the crisp bacon.

  4. Bake

    20 min

    Bake for 15–20 minutes at 200 °C (400 °F), until the bryndza starts to turn golden on top. Sprinkle with chopped scallions and serve with boiled potatoes.

Tip: Mix the bryndza with sour cream; on its own, it would dry out and become grainy in the oven. Salt the meat lightly, since both the bryndza and bacon are salty.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
649 kcal
Protein
45 g
Carbohydrates
2.7 g
of which sugars
2.3 g
Fat
50 g
of which saturates
22 g
Fiber
0.3 g
Salt
3.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčové karé zapečené s bryndzou a slaninou

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