Stuffed Pork Loin

Lomo de cerdo relleno

This stuffed pork loin is a great recipe to show off any holiday.
On the one hand, the farce is prepared with the fruits and mushrooms, once prepared you just have to
Let it cook in the oven with a little wine and water.
When serving, you can present it whole on the table or serve it plated with the garnish and sauce.

For 6 people
Time: 1h 15 minutes

1 kg of two-color loin ribbon
200 g of mushrooms or mushrooms
2 pears
2 apples
2 cloves of garlic
1 onion
2 tablespoons breadcrumbs
200 ml of sweet wine
200 ml of water or broth
2 C. Worcestershire Sauce tureens
Salt and pepper

Peel and dice the pears and apples.
Peel and chop the onion and garlic.
Clean the mushrooms and cut into pieces.
Put a little oil in the low saucepan and sauté the mushrooms for 2 minutes.
Add the chopped onion along with the garlic, the apple cubes, and the pear and sauté for 2 minutes.
Add the rosemary and season with salt and pepper.
Reserve half of the farce on a plate and add the breadcrumbs to the rest.
Preheat the oven to 200ºC
Clean the loin strip of fat, open lengthwise in the shape of a book and season with salt and pepper.
Spread the filling with breadcrumbs in the center and roll up.
Tie the rolled loin with kitchen twine and season the outside with salt and pepper.
In the same low saucepan, add a splash of oil and brown the loin well before baking it.
Pour the sweet wine, water and Worcestershire sauce over it.
Bake for about 50 minutes.
Remove the loin from the casserole and let it rest.
Put the pot back on the heat with the sauce and let it reduce to medium heat.
Put the remaining garnish in a bowl, pour the reduced sauce and mix well.
Cut the loin into slices and serve hot with the sauce and garnish.

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