Roast tenderloin is a favorite for Christmas and New Year's Eve dinners. The stuffed roast loin is a version of this traditional recipe baked in the oven. You can press the tenderloin with your favorite ingredients, and we are sure your guests will love it.
How to make stuffed roast loin?
Roast tenderloin is baked in the oven and takes time. In addition, you will need to check it from time to time to add more juices, as it is such lean meat that it tends to dry out quickly.
- One kilo of Iberian pork loin.
- 250 milliliters of sweet wine. Suppose you can use Pedro Ximénez better.
- Two medium golden apples.
- 100 grams of pitted prunes. You can omit them if you do not like them.
- 150 grams of smoked bacon.
- 100 grams of walnuts.
- A tablespoon of unsalted butter.
- One chicken stock cube or a small cup of liquid chicken stock.
- Extra virgin olive oil.
- Coarse cooking salt and freshly ground black pepper.
- A sprig of the aromatic herb of your choice. Rosemary or parsley are good choices.
- The first thing to do is to remove the loin from the refrigerator a couple of hours before cooking. Thus, the meat will not be cold inside after cooking.
- It is also advisable to get Iberian pork; Iberian pork loin is of high quality and provides the body with many nutrients. Being such a lean meat, it will have high protein levels, among others.
- Once the loin is at room temperature, it is time to open it so that you can roll it up on itself when it comes. You can ask the butcher to do this if you need to be more skilled with a knife. Cleaning the meat very well and removing any excess fat is also advisable.
- While the meat comes to room temperature, prepare the stuffing for the roast loin. Peel and finely chop the apples. Golden apples are the best because they have a juicier consistency, but you can use the apples of your choice.
- In a frying pan, place the butter and the apple in squares.
- Heat over low heat and stir until the apple begins to caramelize.
- Once the apple is soft, it is time to add the wine and chicken broth. Stir to combine the ingredients. Remove from the heat and set aside.
- Cut the smoked bacon into small pieces to make it easier to consume, although you can also use whole slices. Place the bacon in a frying pan and fry lightly. It is recommended that the bacon is not toasted but soft.
- Season the loin with salt and pepper on both sides.
- Spread the meat on a cooking board and stuff it with the bacon strips. On top of the bacon, place the prunes, chopped walnuts, and apples. The entire inside of the meat should be covered with these ingredients.
- It would help if you left the ends of the meat-free so that you can roll it up on itself. You can place the ingredients in the center to make it easier to handle the meat.
- Once the loin is ready, roll it up on itself. Tie the beef with particular kitchen twine, so the ingredients do not come out. You can also tie the meat together using kitchen chopsticks.
- Add extra virgin olive oil to a saucepan or frying pan, and when it is hot, carefully place the tenderloin in it. This way, you will seal the meat and brown it on the outside. Drizzle with the wine mixture prepared and let the meat cook for a few minutes over shallow heat.
- While you pass the tenderloin through the pan, preheat the oven to 200º C, and heat it up and down.
- Place the tenderloin in a special ovenproof dish and cover it with the wine sauce and the cooking juices from the pan.
- Once everything is ready, cover the tenderloin with aluminum foil and place it in the oven.
- Take the tenderloin inside for half an hour.
- After 30 minutes, remove the aluminum foil and lower the temperature to 180º C. You will have to leave the loin for another hour.
- Keep a close eye on the meat. If it is drying out, add a little wine mixture or wine alone with a bit of water.
- Do the toothpick test to see if the heart is ready.
- Carefully remove the container and decorate it with a sprig of parsley or rosemary.
Tips for preparing stuffed roast loin
The stuffing of roast loin can be with your favorite ingredients. For example, you can omit the prunes and substitute them with whatever you like. Walnuts are perfect for this recipe, but also olives and capers.
You can substitute the Pedro Ximénez wine for brandy, cognac, or sweet white wine. In addition, when it comes to handling the meat and transferring it from the pan to the baking dish, it is essential to take the tenderloin with kitchen tongs; never prick the heart with a fork or knife, as this causes the cooking juices to be lost.
Serve with your favorite garnish, such as mashed or baked potatoes; you can also serve with steamed vegetables or a delicious salad.