Stuffed Loin With Pâté Ham, Apple, Cheese.

Stuffed Loin With Pâté Ham, Apple, Cheese.


Ingredients:

2 kilograms of fresh pork loin or frozen

Spices:

2% of the weight of the meat or salt 1 tablespoon (soup) full
1 cup lemon juice tea
2 cups dry white wine
6 cloves of crushed garlic
1 pepper finger full girl without cutting
1 pinch of grated ginger
1 pinch of nutmeg
1 pinch of black pepper or spicy paprika
1 large branch of rosemary

Other Ingredients:

1 orange juice
to wet loin while baking
6-8 slices of bacon to put put up the loin, before baking

Pate Ham:

2 cans of ham pâté
3 large apples grated in the large drain
2 tablespoons cream cheese cheese
1 tablespoon of butter
1 tablespoon grated Parmesan cheese
1 cup finely chopped parsley tea
1 teacup of grated onion
1 cup crushed crackers or grated stale bread

Way of preparing:

Wash the pork with water, then wash with lemon juice
Open the tenderloin at length, like a great steak, blanket
Beat with a meat beater to sharpen well, until a large blanket
Place the pork in a thick white plastic bowl, add all the spices, let stand put 6-12 hours in the refrigerator covered with aluminum foil or with napkin

Prepare the filling mode:

Mix the cream cheese pate with cheese, then the grated Parmesan cheese, grated apples, chopped parsley, chopped onion, butter and put the last cookie flour
After well mixed all filling ingredients make a ball go shaping forming a roll.
Wrap with foil, take the fridge to form.


Put the stuffing on the back and roll like a jelly roll, sew with needle and thick thread, then tie all the way around with cotton string, not lose shape
Place the tenderloin on a baking sheet lined with aluminum foil, add a little broth seasoning strained
Set put up the loin bacon slices
Cover the pork with aluminum foil, being careful not to stick to the meat
Take to bake in preheated moderate oven 180 ° C for one hour for each kilogram of meat, or until it is cooked.
While baking, go watering with orange juice
After baked remove the string, cutting with scissors
Serve on a large platter of stainless
Accompanying mashed apples or chestnut puree
Garnish with slices of pineapple in syrup and prunes center. Stuffed Loin With Apple and Cheese Pate +

Ingredients:

2 kilograms of fresh pork loin or frozen

Spices:

2% of the weight of the meat or salt 1 tablespoon (soup) full
1 cup lemon juice tea
2 cups dry white wine
6 cloves of crushed garlic
1 pepper finger full girl without cutting
1 pinch of grated ginger
1 pinch of nutmeg
1 pinch of black pepper or spicy paprika
1 large branch of rosemary

Other Ingredients:

1 orange juice
to wet loin while baking
6-8 slices of bacon to put put up the loin, before baking

Pate Ham:

2 cans of ham pâté
3 large apples grated in the large drain
2 tablespoons cream cheese cheese
1 tablespoon of butter
1 tablespoon grated Parmesan cheese
1 cup finely chopped parsley tea
1 teacup of grated onion
1 cup crushed crackers or grated stale bread

Way of preparing:

Wash the pork with water, then wash with lemon juice
Open the tenderloin at length, like a great steak, blanket
Beat with a meat beater to sharpen well, until a large blanket
Place the pork in a thick white plastic bowl, add all the spices, let stand put 6-12 hours in the refrigerator covered with aluminum foil or with napkin

Prepare the filling mode:

Mix the cream cheese pate with cheese, then the grated Parmesan cheese, grated apples, chopped parsley, chopped onion, butter and put the last cookie flour
After well mixed all filling ingredients make a ball go shaping forming a roll.
Wrap with foil, take the fridge to form.


Put the stuffing on the back and roll like a jelly roll, sew with needle and thick thread, then tie all the way around with cotton string, not lose shape
Place the tenderloin on a baking sheet lined with aluminum foil, add a little broth seasoning strained
Set put up the loin bacon slices
Cover the pork with aluminum foil, being careful not to stick to the meat
Take to bake in preheated oven 180 ° CA high, set one hour per kilogram of meat, or until it is cooked.
While baking, go watering with orange juice.
After baked remove the string, cutting with scissors.
Serve on a large platter of stainless steel.
Accompanying mashed apples or chestnut puree.
Garnish with slices of pineapple in syrup and prunes center.