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Stuffed Pork Loin

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Stuffed Pork Loin


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Tempo de preparo

1 hour(s)


10 servings


  • 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
  1. 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.
  2. Remove from the water and run under running water to remove excess salt and dry the loin with a paper towel.
  3. 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.
  4. In a bowl add the mayonnaise, mustard, cane molasses, Bahia orange zest, lemon zest, orange juice, lemon juice, thyme, mix well and set aside.
  5. After the loin is sealed, add the onion, carrot, leek and fennel vegetables to the roasting pan and sauté.
  6. Add the thyme, orange juice and spices, cloves, cinnamon sticks, allspice, star anise and cardamom.
  7. Add the white wine and 1 cup America water, brush the mayonnaise and mustard sauce on all sides.
  8. 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.
  9. 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.
  10. Remove the loin from the oven and let it rest for 7 minutes.
  11. 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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