Roast pork loin is one of the star dishes during the winter break, and there's nothing like a good pork loin roast to delight your guests! On top of being a delicious dish, it is a straightforward recipe to prepare, and more than one diner will want a second serving. Learn how to make this stuffed recipe!
Stuffed pork loin: the best recipe for Christmas and New Year's Eve
Pork tenderloin is one of our favorite pork cuts for the end-of-the-year holidays and special celebrations. The tenderloin is easy to make since it is baked in the oven, and you only need to ensure it is not dry. The most challenging part is that the meat stays dry.
The pork loin is a cut with a low percentage of fat. It is typically lean. It doesn't have much-infiltrated fat. So, follow the instructions of the recipe step by step to avoid getting dry, but you can make it very juicy!
The first thing will be to choose quality loin, namely, Iberian loin. Iberian pork is generally a very juicy meat that provides excellent health benefits. And if you stuff the loin, your guests will like it even more!
If you have some stuffed loin leftovers, which we doubt, you can put them in the refrigerator and consume them in the following days. It makes excellent sandwiches.
Stuffed Iberian pork loin recipe
- One kilo of Iberian pork loin
- Two yellow apples.
- A big onion.
- 100 grams of walnuts.
- Four sprigs of fresh rosemary.
- 300 milliliters of white wine or cognac.
- 25 grams of butter.
- Extra virgin olive oil.
- Coarse salt and freshly ground black pepper.
- 10 grams of corn flour.
- The first thing to do is to remove the meat from the refrigerator two hours before cooking. Keep in mind that it must be at room temperature; otherwise, it could be cold inside.
- While the meat is at room temperature, peel and slice the apples, removing the seeds. Cut the apple into small cubes.
- Peel and finely chop the onion.
- Heat extra virgin olive oil in a frying pan to poach the apple and onion. The estimated time is 10 minutes. You will notice it is ready when the onion begins to look transparent.
- Chop the walnuts and a sprig of rosemary. Add the apples and onion to the pan and stir for another 10 minutes.
- Season with salt and pepper and remove from the heat.
- Let it cool before using it to stuff the loin. You can leave it in the pan or transfer it to a bowl to cool it more quickly.
- When the meat is at room temperature, cut the length of the tenderloin so that it opens like a book. Spread it on a chopping board, a table, or a countertop. Remember that the surface must be spotless.
- Season the meat with salt and pepper on both sides.
- Place the mixture of apples, onion, walnuts, and rosemary in the center of the loin, spreading it lengthwise. Try to keep the medicine in the center of the meat.
- Roll the meat over itself and bridle it. That is, use thread to tie the loin lengthwise and widthwise. This way, the core will not open during cooking, and the stuffing will stay inside.
- In a frying pan of sufficient size, heat extra virgin olive oil and place the meat when the oil is hot. Leave for a couple of minutes on each side; in this way, you will brown and seal the meat.
- Preheat the oven to 180º C while you do these steps. Choose top and bottom heat.
- Place the meat in a special ovenproof dish, sprinkle the wine or cognac over the beef, and top with the remaining rosemary sprigs.
- Season with salt and pepper.
- Use a brush to spread the meat with butter. You can take the butter out of the refrigerator ahead of time so that it is soft, but you can also use pieces of it and place them on top of the oven. It doesn't have to be uniform! With the heat, the butter will melt quickly.
- Bake the tenderloin in the oven for 45 minutes.
- Halfway through cooking, open the oven and adjust it with more wine or cognac so it is always dry. This step is optional and only if the liquid level has dropped considerably.
- Carefully remove the dish from the oven.
- Place the tenderloin in a dish or plate and cover it with aluminum foil.
- Strain the liquid the meat has released and heat it in a frying pan with the flour. Stir until it thickens, as this sauce should be poured over the meat.
- Cut the meat into thin slices covered with the sauce you have prepared.
Accompaniment for the tenderloin roast
The stuffing of the tenderloin roast is optional, as you can use the ingredients of your choice. You can even stuff it with cheese, so it melts, and mushrooms, vegetables, whatever you like!
We recommend mashed potatoes, salad, and even rice to accompany the recipe. It is a very versatile recipe, and everyone will enjoy it!