This has been our rich Christmas dinner together loin stuffed delicious rosemary potatoes I've made a delicious blog in another post I give the recipe of potatoes now place the loin I hope you like it, and have passed a nice Christmas together with loved ones that I've had a great time, luckily I feel a lot better and gave me encouragement to prepare this delicious meal my family, at home we have few bought a spine and have halved and the rest otherwise prepare for the new year. STUFFED PORK LOIN Ingredients: Loin
approx 1 kilo.
100 grs. blanched almonds, chopped (can be nuts)
100 grs.
raisins 100 gm. pitted prunes, chopped 100 g
slices of chopped bacon (bacon)
200 grs. ham, thinly sliced \u200b\u200b8 slices
melted cheese (I use manchego)
1 egg Salt and pepper
2 tablespoons apricot jam (apricot, apricot)
mustard 2 tablespoons soy sauce (the necessary )
1 cup pineapple juice (I use the syrup from canned pineapple in syrup) 3 tablespoons
Ron (or any liquor you like it)
wire to tie (which hold the oven)
Preparation:
1 .- Mix the marmalade, mustard and soy sauce to make it as pastries that we can spread it aside.
2 .- In a small mixing we fret raisins, prunes, almonds, bacon (bacon) and mix with egg, set aside. 3 .-
Sabanita open as the back, but we asked where we bought it to do so as we do with the help of a good sharp knife but be careful.
4 .- put salt and pepper and spread with marmalade mixture, mustard and soy sauce, then extend the slices of ham, followed with slices of cheese in my case manchego.
4 .- Now let's spread the mixture to prepare the other ingredients (raisins) and cover the entire back. 5 .-
began to roll slowly so as not to leave our fill, we tied it very well and put in a baking pan I use a disposable so not having to wash dishes after.
6 .- Let's spread to the spine the rest of the marmalade mixture to bake for us is very rich also out, and so we would not be so dry, put the pineapple juice or syrup in my case and liquor, this will give a rich flavor and can be bathed during the cooking time so you do not get too dry (you can marinate for a couple of hours in the refrigerator before baking to absorb the flavors before baking)
7 .- Bake for an hour covered at 180 degrees, uncover and bake for half an hour longer basting with the syrup or juice pineapple.
2 .- In a small mixing we fret raisins, prunes, almonds, bacon (bacon) and mix with egg, set aside. 3 .-
Sabanita open as the back, but we asked where we bought it to do so as we do with the help of a good sharp knife but be careful.
4 .- put salt and pepper and spread with marmalade mixture, mustard and soy sauce, then extend the slices of ham, followed with slices of cheese in my case manchego.
4 .- Now let's spread the mixture to prepare the other ingredients (raisins) and cover the entire back. 5 .-
began to roll slowly so as not to leave our fill, we tied it very well and put in a baking pan I use a disposable so not having to wash dishes after.
6 .- Let's spread to the spine the rest of the marmalade mixture to bake for us is very rich also out, and so we would not be so dry, put the pineapple juice or syrup in my case and liquor, this will give a rich flavor and can be bathed during the cooking time so you do not get too dry (you can marinate for a couple of hours in the refrigerator before baking to absorb the flavors before baking)
7 .- Bake for an hour covered at 180 degrees, uncover and bake for half an hour longer basting with the syrup or juice pineapple.
As will be left with a golden brown crust and apart very rich, I hope you like it, later I put the rosemary potatoes are also excellent.
0 comments:
Post a Comment