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puff pastry
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
5 hour(s)
8 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Pork loin1 kg
- Marinade - salt and black pepper to taste, parsley, crushed garlic cloves, chopped onion, dried white wine to taste
- Rolled puff pastry300 g
- Ready-made farofa (of your choice)300 g
- Apricot and prune1 cup
- Fig5 unit(s)
- Gem1 unit(s)
- Marinate the tenderloin for at least 4 hours.
- 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.
- Transfer to a baking sheet, cover with aluminum foil and bake for 30 minutes in the oven at 180 degrees.
- 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.
- Cut the figs in half and brown them in the same frying pan you used to seal the loin.
- Serve the loin with the other half of the farofa and the figs.
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