Rakia Stuffed Pork

During the autumn of 2019 I made rakija liqueur with dried croatian figs and fresh Serbian figs. I shared a recipe for an apple Rakija Liqueur for the drink. When we drank all the fig version I was left with a lot of soaked fruit. I cut the fruit in small pieces then cooked it in the mixture I would stuff a thinly sliced pork loin, then rolled the pork loin, covered it in fat then roasted till cooked. The jus (gravy) that came off the pork was amazing.


1 whole leak washed well then cut thinly

3 medium sized spring/ green onions

1/2 cup of cut rakija soaked fruit

2 cups of diced baby swiss chard, if you can’t find it then young spring spinach is good too

1 sausage

1 tsp of paprika

salt and pepper to taste

1/3 cup of butter and oil to sautee

1 apple


2 tsp of sugar, or honey

salt and pepper to taste

liquor off the fruit

Ask the butcher to slice a pork loin thin enough to be able to stuff, some with fat on one side, but not too much. I bought seperate fat to cover the pork for roasting which can be seen on my YouTube channel. I washed the pork in lemon water then covered in marinade for about thirty minutes.

Then lay the stuffing mixture on the pork loin then roll till closed. Cover with fat then place in a baking dish. Depending on the size of your pork loin cook for the size and make sure it’s fully cooked before removing from the oven then let it rest for five minutes before cutting into.