Brazil

Pork loin

Marinade - salt and black pepper to taste, parsley, crushed garlic cloves, chopped onion, dried white wine

Rolled puff pastry

Ready-made farofa (of your choice)

Apricot and prune

puff pastry

Marinate the tenderloin for at least 4 hours.

Cortar o lombo formando uma manta. Rechear com metade da farofa e enrolar como um rocambole. Amarrar com um barbante a selar em uma frigideira quente com um fio de azeite.

Cut the loin forming a blanket. Stuff with half the farofa and roll it up like a rocambole. Tie with a string to seal in a hot frying pan with a drizzle of olive oil.

Transferir para uma assadeira, cobrir com papel alumínio e assar por 30 minutos no forno a 180 graus.

Transfer to a baking sheet, cover with aluminum foil and bake for 30 minutes in the oven at 180 degrees.

Retirar do forno e esperar o lombo esfriar completamente. Retirar o barbante, envolvera na massa folhada, pincelar a gema de ovo e assar no forno pré aquecido a 200 graus por 30 a 40 minutos até ficar dourado.

Remove from the oven and wait for the loin to cool completely. Remove the string, wrap it in the puff pastry, brush the egg yolk and bake in a preheated oven at 200 degrees for 30 to 40 minutes until golden.

Cortar os figos as meio e dourar na mesma frigideira que utilizou para selar o lombo.

Cut the figs in half and brown them in the same frying pan you used to seal the loin.

Servir o lombo com a outra metade da farofa e os figos.

Serve the loin with the other half of the farofa and the figs.

puff pastry

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