Christmas Stuffed Loin of Nonna Antonietta + Photo

Christmas Stuffed Loin of Nonna Antonietta + Photo

ingredients:

 1 fresh pork loin whole (pig) at least two kilos

Spices:

6 large cloves of crushed garlic if old remove the green core that gives some people heartburn

1 large onion finely chopped

1 cup dry white wine

1 tablespoon (soup) spicy paprika or pepper, you can exchange for a full finger pepper chopped seedless girl

1 ½ tablespoon (soup) salt or necessary

1 tablespoon (soup) of grated fresh grated ginger or a teaspoon (tsp) ground ginger.

2 bay leaves or a teaspoon (bay coffee powder

You can put some herbs rosemary, mint, basil, parsley and chives, sage among others or to taste

You can put 1 teaspoon (tsp) ground cinnamon

1 pinch of ground cloves

 Filling:

400 grams. thin sliced ​​ham

400 grams. sliced ​​mozzarella not too thick

1 cup (tea) chopped onion

1 cup (tea) drained canned mushrooms washed and sliced ​​thin

1 cup (tea) of green olives without the seed, chopped

1 cup (tea) of chopped parsley, chives to taste

1 or 2 tablespoons (soup) of capers

Way of preparing:

Wash the pork, water with lemon juice, remove the fat that surrounds the piece, it serves to give moisture and do not dry out.

After cutting the fillet in half lengthwise, without separating the two halves.

Make opening each in half, also without separate parts, so that the fillet becomes a large blanket.

If you want to ask the butcher to do this for you, he has more practice is well cut.

Season with salt, paprika, garlic, onion, herbs various paprika and white wine and remaining seasoning.

If you prefer you can beat in a blender the garlic onion and herbs do not strain.

Let seasoning for 6 to 12 hours in a tightly closed plastic bag in the refrigerator

Place the plastic bag in a large bowl.

Before placing the filling, remove the spices, dry the meat well with paper towels.

straighten the tenderloin in a large cutting board meat.

Put on layers:

First layer of ham, mozzarella Monday,

third onion

Fourth mushrooms

Fifth salsa, olives and capers.

Roll up lengthwise and sew with cotton string and thick needle is optional.

Then tie firmly with string, to the loin does not lose shape.

Rub the tenderloin with butter, or put bacon strips

over.

Put half a cup (tea) of cold water or with the strained broth in a rectangular shape with high edges. Line form on the inside with aluminum foil.

Place the tenderloin and cover the form with foil, taking care not to stick to the meat.

Bake in moderate oven 160 ° C weak for one hour for each kilo of meat, or 180 ° for 40 minutes per kilo of meat

When missing 30 minutes, remove the foil, increase the oven to 180 ° C, to blush slightly

CAUTION not to let too bake it dries.

Once roasted, place the fillet in the center of a large platter (silver or stainless steel) or dishwasher ..

Decorate a side with big bunch of red grapes, and the other side skewers black plum (pitted) with a piece of cheese and ham.

Complete the dish, decorating sirloin side with the 6 raw apples, stuffed with mashed fruit (apple).

Follows the part, how to make kabobs and mashed apples.

Note:

Instead of grapes can exchange for carrot ricotta with parsley branches

You can brush the pork with oil or honey and spicy paprika.

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