HOMEMADE PORK LOIN COLD CUT

A simple and delicious homemade cold cut made by stuffing a smoked sausage into pork loin, boiled with aromatic herbs, and coated with a flavorful spice crust. Perfect served cold with mustard, pickles, or in sandwiches.

🥣 Ingredients

500 g pork loin (whole piece)
1 piece smoked homemade sausage (slightly longer than pork loin)
1 bay leaf
2–3 garlic cloves (whole)
1/2 tsp whole black peppercorns
1/2 tsp salt

For the spice crust:

Paprika
Ground black pepper
Herbs de Provence
Granulated garlic
Chili powder

Instructions

Prepare the Pork Loin and Sausage

Cut the sausage slightly longer than the pork loin.
Using the broad blade of a knife, slice lengthwise through the center of the pork loin, creating a pocket.
Insert the sausage into this pocket.
Trim sausage ends so they extend about 1 cm beyond each side of the pork loin.

Boil with Aromatics

Place the stuffed pork loin into a pot and cover with water.
Add bay leaf, whole garlic cloves, peppercorns, and salt.
Bring to a boil, then simmer covered for 20–25 minutes.

Prepare the Spice Crust

Remove the pork loin from the water and let it drain briefly.
On your workspace, mix paprika, Herbs de Provence, chili powder, ground pepper, granulated garlic, and a pinch of salt.
Roll the pork loin in this spice mix to coat thoroughly.

Cool and Store

Once cooled, refrigerate the cold cut.
Slice thinly when serving.

Serving Suggestions

Enjoy this homemade cold cut cold with mustard and pickles or as a flavorful addition to sandwiches.

💡 Tips

Make sure the sausage fits snugly inside the pork loin for uniform cooking.
Use aromatic spices generously for a flavorful crust.
Cool completely before slicing to get clean, thin slices.

📝 Final Thoughts

This easy homemade pork loin cold cut combines smoky sausage and tender pork, enhanced by a fragrant spice crust. Its simple preparation and versatile flavor make it a perfect addition to your deli selection or picnic basket.