Stuffed Loin Special

Stuffed Loin Special
Ingredients:
2 pounds fresh or frozen loin
Seasonings:
1 cup of lemon juice to wash the loin2% of the weight of the meat fine salt or 1 tablespoon (soup) full1 glass of white wine4 cloves garlic, crushed cored
Filling I:
200 grs. of sliced ​​ham or sliced ​​smoked turkey breast200 grs. sliced ​​mozzarella50 grs. fried bacon, chopped (optional)1 large onion, grated1 cup (tea) of chopped parsley1 cup (tea) of chopped green olives2 spoons (soup) of capers1 large apple grated drain in bulk1 cup (tea) of cooked spinach, squeezed and chopped (optional)2 tablespoons cream cheese or cheese grated Parmesan cheese (optional)1 pinch of salt
How to Prepare the Filling:
Mix the onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt.After the tenderloin open place a layer of ham, mozzarella and then put up the other ingredients already mixed.Wrap the tenderloin like a jelly roll, sew with needle and thick cotton string, then tie, giving back the loin with string to not lose shape.If you do not want to sew and tie with cotton string or secure with toothpicks.


Filling II:
½ pound of fresh ricotta mashed100 grs. of chopped prunes, chopped or apricot100 grs. dark seedless raisins100 grs. pineapple in syrup drained and chopped niggling2 green apples, grated drain in bulk2 tbsp (tablespoons) chopped parsley1 pinch of nutmeg1 tablespoon (coffee) shallow salt2 tablespoons cheese cream cheese or grated Parmesan cheese
How to Prepare:
Knead the ricotta with a fork, add cheese cream cheese, chopped black plums, raisins, the diced pineapple, grated apples, parsley, salt and nutmeg.Mix all ingredients, make a roll and place inside the loin already open, sew with needle and thick cotton string, then tie on the back giving back to the string, not to lose shape
Filling III:
100 grs. of pepperoni or ground100 grs. of smoked turkey breast ground50 grs. of bacon (optional)1 cup (tea) of grated onion1 cup (tea) of chopped parsley1 cup (tea) of chopped green olives2 boiled eggs and passed through the wringer, or grater4 grated apples in strainer thick2 spoons (soup) of crushed crackers or stale bread crumbs2 tablespoons grated Parmesan cheese
How to Prepare the Filling:
Mix all ingredients, place the stuffing, sew and tie the loin like the previous.
How to Prepare the Loin
Cut the fillet in half lengthwise and hold the parts after cutting inside out.
Open the tenderloin like a big steak or a blanket, if you need to tune the meat pounder. A blanket is great.
Rinse the pork with water then with lemon.Season with salt, white wine, crushed garlic, let stand put 6-12 hours in the refrigerator, in a bowl or pyrex dishes.
Then take the seasoning dry well and place the stuffing, sew with needle and thick cotton string, tie with string to not lose shape
Place the stuffed loin in a roasting pan, lined with aluminum foil with a little of the strained broth, cover with aluminum foil.
Take to bake in preheated oven 180 º C average, put 40 'minutes for each pound of meat.Be careful not to bake too that meat is tough.
Just before taking the tenderloin from the oven, remove the foil and let it brown well.Serve on a platter with stainless apples stuffed with mashed apples, grape bunch Italy, or canned fruit, pineapple, peaches, figs, pears cooked in small currants, nutsYou can also serve with vegetables cooked in butter past.Small whole potatoes, ninja broccoli, cauliflower, carrots cut into strips, asparagus, cabbage or mushrooms, black olives, etc..Decorate around the platter with lettuce leaves.
Note:If you want you can serve with mashed parsnip (parsley potatoes).