Y como ya falta poquitito para que este año llegue a su fin, hoy te presento una suculenta opción para la Cena de Fin de Año o incluso para una cena de aniversario o cualquier ocasión especial que tengas pues creo que este Lomo de Cerdo Relleno, logra vestir cualquier mesa de manera excepcional.
LOMO DE CERDO RELLENO
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Cook time:
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Serves: 4
Este lomo de cerdo relleno de aceitunas y alcaparras es ideal para una cena familiar, con una rica salsa de vino tinto que lo llena de sabor y un dulce aroma.
Ingredients
- 1 lomo de cerdo de 1 kilo
- 1 taza de aceitunas verdes
- ¼ de taza de alcaparras
- 1 taza de espinacas
- 1 botella de Syrah Edición Limitada de Monte Xanic
- Sal y pimienta
- 300 grs de tocino
Instructions
- Iniciamos preparando el relleno del lomo, en un bol combina las aceitunas picadas, las alcaparras y las espinacas, reservar.
- Abrir el lomo estilo mariposa, seguidamente rellenar el lomo con la mezcla de aceitunas, enrollar y cubrir con el tocino, formando una capa protectora.
- Asegurar el lomo usando hilo de cocina. Colocar el lomo en una fuente profunda o cubrir con 2 o 3 copas de vino. Cubrir con papel film y dejar marinar el lomo por 12 horas como mínimo, rotándolo cada dos horas para que así el vino impregne toda la carne.
- Precalienta el horno a 200 ºC. Coloca el lomo en una bandeja grande y poco profunda, vierte el vino del marinado, hornear de 1 a 1:30 horas o hasta que el lomo esté cocido, es decir que alcance los 71ºC internamente y esté dorado por encima.
- Retirar del horno y dejar reposar unos 20 minutos antes de cortar. Servir acompañado de papas y espárragos.
Espero te encante y lo prepares en casa, disfruta de una buena copa de vino y excelente compañía mientras cocinas, esto hará el momento más placentero y hará que la comida sepa más rica.
2015 is coming to an end, Today’s recipe is one lip-smacking option for New Year’s dinner-party, or perhaps for an anniversary dinner, or any special other special occasion that crosses your path, and there is no way that this Stuffed Pork Tenderloin can’t achieve perfection at any table, it looks sophisticated and tastes delicious, the best of both worlds!
This recipe here, is an adaptation of one recipe from my cookbook Navidades Chokolat Pimienta. And I’m sure you’re about to pleasantly surprise a lot of friends, family and lover with this Stuffed Pork Tenderloin, the oleic and bitter taste of capers and olives clash lusciously with the red wine that is used to infuse this appetizing pork tenderloin, making it juicy and an exquisite treat to share with people you love.
Stuffed Pork Tenderloin
Published 12/25/2015
With a succulent red wine reduction this pork tenderloin stuffed with olives and capers, and thanks to its great taste and fragrant aroma is ideal for any special occasion!
Ingredients
- 1 kg (2.2 pounds) of pork tenderloin
- 1 cup of green olives
- ¼ cup of capers
- 1 cup of spinach leaves
- 1 bottle of Syrah Limited Edition by Monte Xanic, or any other Syrah you love
- Salt and pepper, at taste
- 300 grs (11 oz.) of bacon
Instructions
- Mix the stuffing for the pork tenderloin, in a bowl combine the chopped olives, the capers and the spinach leaves, and set aside.
- Butterfly the tenderloin, and fill with the olives, capers and spinach leaves mixture, roll the pork loin and cover with the bacon slices.
- Tie up the loin using some cooking twine to maintain the Stuffed Pork Tenderloin in shape. Place the pork in a deep bowl and cover with two or three cups of wine. Cover with cling film and marinate for 12 hours at least, turning by all sides every couple of hours.
- Preheat oven 390ºF (200ºC). Place the pork in a roasting pan and pour the wine from the marinade stage, roast for 1-1:30 hours or until the pork is cooked through, or reach internally the 160º F (71ºC) mark, the meat must be soft and tender, and with a golden crust on top.
- Off the oven, and let it sit for 20 minutes before carving. Serve with roast or mash potatoes, and asparagus.
Yield: 4 servings.
Prep Time: 12 hrs. 00 mins.
Cook time: 01 hrs. 30 mins.
Total time: 13 hrs. 30 mins.
Hope you enjoy this super juicy Stuffed Pork Tenderloin with friends for New Year’s eve, enjoy with a glass of wine and the companionship of your loved ones, good food and good wine always taste better with those who love you! n_n
If you’re happy with the results don’t forget to tag me on Instagram with #Chokolatpimienta, you have no idea how happy that makes me and have a pleasant baking day, Chokolovers!
Hugs everybody… For more recipes, tips, any questions or comments visit Chokolat Pimienta’s Youtube Channel and don’t forget to Like and SHARE! 😀
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