Ukrainian Festive Pork (Pyshna pechenia)

2-1/2 lb. boned loin of pork
2 lg. eggs
4 sprigs fresh parsley
2 tsp. chopped dill
1 tsp. basil flakes
1 tbsp. salt
1/2 tsp. freshly ground black pepper
1 lb. lean pork
1 cup fresh bread crumbs
1 clove garlic
4 slices bacon
1/2 cup honey
2 tbsp. peperivka or sherry*

Directions:

Beat eggs. Add chopped parsley, dill, basil, salt, and pepper; mix well. Grind pork fine, add bread crumbs, and mix. Wipe pork loin dry and trim all but 1/4 inch fat. Rub garlic in the inside "pocket" where meat was boned. (If using another cut of meat, make a pocket.) Fill with stuffing, keeping thickness as uniform as possible, but do not pack down. Cover with bacon strips. Roll and tie with string, tucking in bacon strips.

Bake on rack in a shallow pan at 350°F for about 2 hours (25-30 minutes per pound). When roast is golden brown, baste with honey mixed with peperivka. return to oven and baste after 5 minutes, and again after 10 minutes. Remove and allow to rest for 20 minutes, away from draft.

Serve on a platter garnished with parboiled new potatoes, carrots, and small onions. May be sliced and served as a cold entree.

Comments from Olga Drozd :

* peperivka, cayenne flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.

Ukrainians have a penchant for stuffed meats, especially pork. This recipe is an elegant entree for any feast. Leftovers are prized.

Festive Ukrainian Cooking..Marta Pisetska Farley

User Reviews:

I think I had this before when I was a kid, not for certain but trying to find that recipe as I do not recall the name of the recipe. These things where huge and had perogy dough on the outside and pork and bacon on the inside. can you help me out?

Submitted by saskchick2004 on October 31, 2005

Add your review of this recipe.