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- Ingredients
- Recipe
- Pork loin1 kg
- Garlic4 unit(s)
- Pineapple1 unit(s)
- Sliced Bacon200 g
- Cashew nuts200 g
- Hazelnut200 g
- Almond200 g
- Butter100 g
- White wine1 cup
- Carrots10 unit(s)
- French beans200 g
- Rosemary1 unit(s)
- Salt to taste
- Pepper to taste
- Make a cut along the length of the loin. With the help of a whisk or a rolling pin, open the meat. Don't forget to make small slits on the surface of the meat for the marinade to penetrate.
- For the marinade, beat in a blender, half a pineapple, garlic, rosemary leaves and white wine.
- Pour the marinade all over the tenderloin. Book for at least 30 minutes. drain the excess
- For the farofa, roast the hazelnuts in the oven for about 5 minutes to remove the husks. Mix the peeled hazelnuts, almonds and chestnuts, with the help of a processor, until reaching a texture of rustic farofa.
- Cut the bacon into cubes and brown it in a frying pan with butter. Incorporate the lighthouse. Cover the tenderloin with slices of bacon and stuff it with the farofa. Roll up like a jelly roll, tying with twine. Season with salt and pepper and place in a skillet with butter.
- Chop the carrots and cut the pods. Season with salt and pepper.
- Then cover the tenderloin and vegetables with the marinade and bake with butter for about 50 minutes in the oven at 200 degrees.
- DeliRec in partnership with chef Manu Biar.
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