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Loin with chestnuts

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Loin with chestnuts


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Tempo de preparo

1 hour(s)


4 servings


  • Ingredients
  • Recipe
  • Pork loin1 kg
  • Garlic4 unit(s)
  • Pineapple1 unit(s)
  • Sliced Bacon200 g
  • Cashew nuts200 g
  • Hazelnut200 g
  • Almond200 g
  • Butter100 g
  • White wine1 cup
  • Carrots10 unit(s)
  • French beans200 g
  • Rosemary1 unit(s)
  • Salt to taste
  • Pepper to taste
  1. Make a cut along the length of the loin. With the help of a whisk or a rolling pin, open the meat. Don't forget to make small slits on the surface of the meat for the marinade to penetrate.
  2. For the marinade, beat in a blender, half a pineapple, garlic, rosemary leaves and white wine.
  3. Pour the marinade all over the tenderloin. Book for at least 30 minutes. drain the excess
  4. For the farofa, roast the hazelnuts in the oven for about 5 minutes to remove the husks. Mix the peeled hazelnuts, almonds and chestnuts, with the help of a processor, until reaching a texture of rustic farofa.
  5. Cut the bacon into cubes and brown it in a frying pan with butter. Incorporate the lighthouse. Cover the tenderloin with slices of bacon and stuff it with the farofa. Roll up like a jelly roll, tying with twine. Season with salt and pepper and place in a skillet with butter.
  6. Chop the carrots and cut the pods. Season with salt and pepper.
  7. Then cover the tenderloin and vegetables with the marinade and bake with butter for about 50 minutes in the oven at 200 degrees.
  8. DeliRec in partnership with chef Manu Biar.

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