Christmas It is usually the perfect occasion to enjoy family meals and the most traditional options in our country are usually vitel toné or matambre. However, you can always innovate and this year is the opportunity to stand out with a different proposal: the stuffed pork loin.
This alternative is perfect for those looking be surprised with a delicious option and a gourmet touch. The key to achieving a dazzling pork loin is in the distribution of the filling: you must open the piece lengthwise and spread it with a mixture of garlic, olive oil and spices for better absorption of the flavor.
By adding layers of ham, cheese and pancetta along with olives and onion, you get a perfect balance between creaminess, saltiness and a touch of acidity. For a juicy result, cooking the meat should be covered with aluminum foil for 90 minutes at 180°C.
Step by step: how to prepare stuffed loin for Christmas
Prepare the seasoning: Mix crushed garlic, salt, black pepper, olive oil and oregano in a container. Reserve.
Open the spine: Cut the loin in half lengthwise, without separating it completely, to create space for the filling.
Season the loin: Spread the seasoning on both sides of the loin to give it flavor.
Stuff the loin: spread the loin on a large piece of plastic wrap and layer the slices of mozzarella, ham, bacon, onion and olives.
Roll the loin: Carefully roll the tenderloin with plastic wrap to help you. Remove the plastic and, if necessary, tie it with thread to maintain its shape.
Prepare the tray: Grease a frying pan or tray with olive oil and place the stuffed loin in it. Cover with aluminum foil.
Bake: Place the loin in a preheated oven at 180°C and cook for 90 minutes.
Brown the loin: Remove the aluminum foil and return the tray to the oven for 15-20 minutes to brown the surface.
Serve hot: Remove the loin from the oven and serve it while it is hot.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
