Hi, Friends!

Did you know March is National Nutrition Month? This year the theme is “Celebrate a world of flavors.”

In honor of National Nutrition month and to honor my friends in Ukraine, I wanted to highlight some popular Ukrainian dishes.

The first is this delicious cold soup called Okroshka. I’ve learned that Okroshka is popular throughout Europe but that Ukrainians enjoy serving Okroshka with sour cream. It’s delicious and I can’t wait to enjoy this throughout the summer months.

The second dish is a stuffed pork loin called Pyshna Pechenia. This is basically a bacon wrapped pork loin stuffed with bacon, ground pork and fresh herbs. It’s quite a bit or work to prepare, but it’s delicious!

The recipes are attached below. Toggle on the titles to switch between the recipes for viewing.

Pyshna Pechenia (Stuffed Pork Loin)

  • 0 minutes
  • 13 ingredients
  • 9 steps


  • 2.5 lb boneless pork loin
  • 5 oz bacon + 5-6 slices for barding
  • 1 lb ground pork
  • 3 oz eggs
  • 1 TB fresh parsley
  • 1 TB fresh dill
  • 1 TB fresh Basil
  • 1.5 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh garlic, finely minced
  • 2 oz. bread crumbs
  • 2 oz. honey
  • 1/4 cup dry sherry


  1. Preheat oven to 350 degrees.
  2. Slice an opening in the center of the pork loin on each side and extend all the way through. Make sure the hole is wide enough for the filling. (Another option is to butterfly the pork loin.)
  3. For the filling, cook 5 oz of bacon and slice into small pieces. Combine cooked bacon with ground pork, eggs, parsley, dill, basil, salt, pepper, garlic and bread crumbs.
  4. Stuff the pork loin with the filling.
  5. After filling, wrap the pork loin in bacon. One option is to create a bacon weave and then wrap around the loin with the fat side up. Make sure that you have enough bacon to wrap around the pork loin.
  6. Combine honey and dry sherry for a basting liquid.
  7. If you butterfly the pork loin, secure with butcher twine.
  8. Cook for 45 minutes using a baking sheet and baking rack. Remove from oven and cover with aluminum foil. Return back to oven and continue to cook for another 30-45 minutes or until the internal temperature reaches 155 F.
  9. Throughout the cooking process, baste with honey and sherry every 20 minutes.


  • 0 minutes
  • 10 ingredients
  • 1 steps


  • 1 cup eggs, hard boiled and diced
  • 1.5 cups cooked chicken breast, diced
  • 2 cups cooked red potatoes, medium dic
  • 2 cups cucumbers, sliced and quartered
  • 1/4 cup radishes, sliced and quartered
  • 2 TB green onion, finely sliced
  • 2 TB fresh dill
  • 2.5 cups plain Kefir
  • 1/4 cup sour cream
  • 1 tsp Kosher salt


  1. Combine all ingredients and serve cold. Garnish with additional dill and radishes if desired.

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