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Stuffed Pork Loin
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Diycorandoape
@lidiapavelqueires- Ingredients
- Recipe
- Pork Loin2 kg
- Water1 l
- Salt100 g
- Sugar1 tablespoon
- Black pepper to taste
- Olive oil to taste
- Mayonnaise1 tablespoon
- Dijon Mustard1 tablespoon
- Cane molasses1 teaspoon
- Bahia orange juice1 unit(s)
- Orange zest from Bahia to taste
- Sicilian lemon zest to taste
- Tahiti lime juice1 unit(s)
- Thyme to taste
- Onion1 unit(s)
- Carrot2 unit(s)
- Garlic1 to taste
- Fennel to taste
- Rosemary to taste
- Cloves, cinnamon, allspice, black pepper, star anise, cardamom to taste
- White wine50 ml
- Dried Tamara to taste
- Dried apricot to taste
- Brazil Nuts, Almonds, Pecan Nuts, Cashew Nuts to taste
- Butter2 tablespoon
- Sugar1 tablespoon
- Prepare the brine: 1L of water, 100g of salt and 1 spoon of sugar, mix well and place the loin in the brine for 1h in the fridge.
- Remove from the water and run under running water to remove excess salt and dry the loin with a paper towel.
- Season the loin with black pepper, in a very hot roasting pan, add a drizzle of olive oil and sear the loin. Leave the loin to sear without stirring to create a crust and be well caramelized. Seal the loin on both sides.
- In a bowl add the mayonnaise, mustard, cane molasses, Bahia orange zest, lemon zest, orange juice, lemon juice, thyme, mix well and set aside.
- After the loin is sealed, add the onion, carrot, leek and fennel vegetables to the roasting pan and sauté.
- Add the thyme, orange juice and spices, cloves, cinnamon sticks, allspice, star anise and cardamom.
- Add the white wine and 1 cup America water, brush the mayonnaise and mustard sauce on all sides.
- Bake at 180 degrees for approximately 30 minutes, open the oven and add the dried dates and dried apricots and bake for another 10 minutes.
- In a pan add the butter, chestnuts and sugar, a pinch of salt and let it caramelize for 10 minutes on medium to low heat.
- Remove the loin from the oven and let it rest for 7 minutes.
- Remove the dates and apricots from the pan and strain the remaining sauce. In a pan, let the sauce reduce. And you can assemble with farofa, or just with vegetables, Tamara and apricots, drizzle the loin with the reduced sauce and serve immediately.
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