In just over a month we will be celebrating Christmas. It may seem like a long time, but it is not when you become the host of a large family. There are many things to think about and finalize, including the menu. In Cooking Recipes we have already thought about it and we want to give you some ideas.
All the stuffed meats They are a great alternative when it comes to feeding a large family. This apple and bacon stuffed pork tenderloin is a table classic. A simple dish for which you will only have to worry about preparing the filling and correctly tying the meat. From there, the oven will work on its own.
Pork loin stuffed with apple and bacon
The apple and bacon stuffed tenderloin ribbon is a great alternative to gather our family around the table.
Author Maria
Recipe type: Hair
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1,8 kg of fresh pork tenderloin (opened to fill)
- 2 pippin apples
- 1 spoonful of butter
- 250 ml. Pedro Ximénez sweet wine
- 1 beef stock cube
- 160 g. smoked bacon
- 2 handfuls of raisins
- Extra virgin olive oil
- Salt and pepper to taste
Preparation
- We peel the apples and we cut them into small dice. Sauté them in a pan with the butter over low-medium heat until tender. So, we take it out of the pan and reserve.
- In the same pan, we now pour the Sweet wine Pedro Ximénez and the stock pastilla. We cook until the pastilla has dissolved and we remove from the heat. We reserve
- In another pan with a little oil we fry the bacon slices round and round. We take them out and reserve on a plate with absorbent paper.
- Once all the ingredients of the filling have been prepared, season the tenderloin pork both inside and outside.
- With the loin piece open, cover with half the bacon. And on the bacon we place the raisins and the apple. To end, we cover with the bacon remaining.
- We roll the loin carefully and we tie with thread kitchen, so that the fruit stays in the center.
- In the same pan that we have fried the bacon, we gild the piece loin with olive oil. Once golden, we sprinkle with the reserved Pedro Ximénez and let it cook for a couple of minutes over low heat.
- We transfer both the tenderloin and the juice to a baking dish that we cover with aluminum foil. Bake for 30 minutes at 200 ° C. Then, we remove the aluminum foil and cook 45-50 minutes more or until the meat is done.