Stuffed Pork Loin

Start by adding the hard-boiled eggs to the butterflied pork loin arranged in a baking dish. 

Next, using a vegetable masher, mash the eggs. 

Season with the salt, black pepper to taste and set aside.

In a large bowl, add the red onion chopped into small cubes, the red bell pepper also chopped into small cubes, the canned mushrooms cut into smaller pieces and the pickled cucumbers chopped into small cubes. 

Season with the salt, a pinch of black pepper and mix everything very well to combine.

Add this mixture to the pork loin with the eggs, then add the shredded mozzarella cheese and close it by folding the pork over the filling. 

In a small bowl, add the butter, the salt, the black pepper, the dried parsley and mix to combine. 

Then spread this butter over the pork loin using a pastry brush. 

Place it in a preheated oven at 170° C (340° F) and bake for one and a half hours.

Serve.