ingredients:
2 pounds fresh or frozen loin
seasonings :
1 cup lemon juice
2 % of the weight of the meat fine salt ( two tablespoons (soup shallow )
1 glass of white wine
4 cloves garlic , cored
Filling I:
200 grs . of sliced ham or sliced smoked turkey breast
200 grs . sliced mozzarella
50 grs . bacon , chopped (optional )
1 large onion, grated
1 cup chopped parsley
1 cup chopped green olives
2 tablespoons capers
1 large apple grated drain in bulk
1 cup 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 in a bowl the onion with the bacon , parsley , olives , capers , grated apple and spinach , and salt .
After the tenderloin open place a layer of ham , put this up the mozzarella and then the other ingredients mixed .
Wrap the tenderloin like a jelly roll , sew with needle and thick cotton string , then tie , giving back the loin with cotton string to not lose shape , or fasten with toothpicks and pass the string several times , until firmly .
Do not forget to take the toothpicks and twine , cut with kitchen scissors .
Filling II:
½ pound of fresh ricotta mashed
100 grs . chopped black plum , or apricot
100 grs . seedless raisins
100 grs . pineapple in syrup drained chopped niggling
2 apples grated drain in bulk
2 tablespoons chopped parsley
1 pinch of nutmeg
1 teaspoon salt shallow
2 tablespoons cheese cream cheese or grated Parmesan cheese
How to Prepare the Filling:
Knead the ricotta with a fork , add the cream cheese cheese chopped prunes , 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 . See details above before filling
Filling III :
100 grs . ground of salami or smoked turkey breast ground
50 grs . of bacon (optional )
1 cup grated onion
1 cup chopped parsley
1 cup green olives , chopped
2 boiled eggs and passed through the wringer ( same is passed through the wringer )
4 grated apples in strainer thick
2 tablespoons crushed crackers or stale bread crumbs
2 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 , or , Ask the butcher to do this for you .
Open the tenderloin like a big steak , if you need to tune the meat pounder , a blanket is great .
Rinse the pork under running water , then season with salt , lemon, white wine and crushed garlic , let stand put 6-12 hours in the refrigerator , in a bowl or pyrex dishes , covered with plastic wrap .
Then remove all dry seasonings 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 .
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 , walnuts.
You can also serve with vegetables cooked in butter past
Small whole potatoes , carrots cut into strips , asparagus , hearts of palm , black olives , broccoli etc. .
Spruce around the platter with lettuce leaves .
See photo on my Facebook page
Nenhum comentário:
Postar um comentário