Stuffed Loin Bacon, Roasted Plums and Apple. Today we have guests at home and this recipe is stuffed tenderloin is one that I have prepared for Canal Cocina and due out in Bloggers Chefs on June 29. If you want to see me in action in the kitchen do not miss the next 29 program meantime I leave you with this recipe that you can come in handy for a special occasion and it is very easy to prepare. To the kitchen!
Ingredients for Stuffed Loin Bacon, Roasted Plums and Apple (serves 4):
1 Kilo of pork tape
5 slices of bacon (bacon)
100 grams of pitted prunes
300 grams of onion
120 ml of olive oil
1 yellow apple
10 grams of unsalted butter
250 ml of wine Pedro Ximenez
250 ml of broth
1 tablespoon flour
salt and pepper
Recipe for Stuffed Loin Bacon, Roasted Plums and Apple (for four people):
Put heat the oven to 200 ° C above and below.
Thoroughly wash the apple and make the heart. Put in the hole is a bit of butter 10 grams and click the apple with a knife several times (not to burst in the oven).
Pour into a glass of water source and put the apple in the source. In the oven for 25 minutes.
When the apple is ready take it out of the oven, let it cool and then cut into small pieces. If so that is going to take a long time to use the apple sprinkled with a few drops of lemon to get too black (so it does not rust).
Peel the onion and pícala well. Put it in a pressure cooker with 80 ml of olive oil and a teaspoon of salt. Leave on medium heat to slowly poached onion. We do not want to take too much color, just to be poached.
Open the tape back in half lengthwise (or ask the butcher you open it in half along when you buy) and salt & pepper to taste (do not overdo the salt that is something salty bacon). Now place the bacon above so that the tape is completely covered loin.
Add chopped apple and plums strip forming one side of the spine. Now so that the wound strip and plums block is in the center of the piece of rolled meat. Then tie with cooking twine special.
When the onion is ready (well poached) add a tablespoon of flour and stir for one minute. Then add the chicken stock and simmer on medium.
Put a large skillet over high heat with 40 ml of olive oil. When the oil is hot add the loin wrapped and sealed it over high heat on all sides leaving to take some color.
When the spine is browned on all sides add it to the pan with the onion and broth.
The pan away from the fire (to keep us skip the wine with oil) where we cooked the back and add the Pedro Ximenez. Put back on the fire and let the alcohol evaporate for 1 minute. Meanwhile with a spatula or wooden spoon scratch the bottom of the pan to loosen the meat juices that have been glued. Then pour everything into the pot on the back.
Cover the pot, put in high pressure (if your pot has that option) and put over medium high heat until it begins to steam through the valve, then lower the heat so that leaves minimal and let steam 18 minutes fire.
After this time, remove from heat and open when pressure is lost. We took the meat and let it cool (1 hour or so).
When cool the meat is removed the thread, cut into slices about 1 inch and gets the meat in the sauce.
Put the pot on the heat and let the sauce reduce until it acquires a gelatinous consistency. Then we can serve and accompany if you like with potatoes duchesses. Off the kitchen and to eat!
To eat:
You see that the sauce is like our sauce Pedro Ximénez, if you leave it long enough to reduce some of the wine caramelizaré becoming substantial and very mellow. Besides the bacon gives it a special character to the sauce giving it a more nuanced flavor.
To accompany potatoes are good style you prefer to, but mashed potatoes or potato duchesses (we'll see how we do in very little) is very, very good. For those who do not like mashed potatoes (as my partner Ramon) fries are also luxury :)
If you do not have chicken broth half pill can dissolve bouillon in a quart of warm water. If you have no USAD Pedro Ximénez wine a sweet wine (but quality), it'll get the same flavor but you will be able to prepare the recipe.
If the flesh can let cool within the same sauce will be much better since less dry and more tender. If you have any questions inquire.
1 Kilo of pork tape
5 slices of bacon (bacon)
100 grams of pitted prunes
300 grams of onion
120 ml of olive oil
1 yellow apple
10 grams of unsalted butter
250 ml of wine Pedro Ximenez
250 ml of broth
1 tablespoon flour
salt and pepper
Recipe for Stuffed Loin Bacon, Roasted Plums and Apple (for four people):
Put heat the oven to 200 ° C above and below.
Thoroughly wash the apple and make the heart. Put in the hole is a bit of butter 10 grams and click the apple with a knife several times (not to burst in the oven).
Pour into a glass of water source and put the apple in the source. In the oven for 25 minutes.
When the apple is ready take it out of the oven, let it cool and then cut into small pieces. If so that is going to take a long time to use the apple sprinkled with a few drops of lemon to get too black (so it does not rust).
Peel the onion and pícala well. Put it in a pressure cooker with 80 ml of olive oil and a teaspoon of salt. Leave on medium heat to slowly poached onion. We do not want to take too much color, just to be poached.
Open the tape back in half lengthwise (or ask the butcher you open it in half along when you buy) and salt & pepper to taste (do not overdo the salt that is something salty bacon). Now place the bacon above so that the tape is completely covered loin.
Add chopped apple and plums strip forming one side of the spine. Now so that the wound strip and plums block is in the center of the piece of rolled meat. Then tie with cooking twine special.
When the onion is ready (well poached) add a tablespoon of flour and stir for one minute. Then add the chicken stock and simmer on medium.
Put a large skillet over high heat with 40 ml of olive oil. When the oil is hot add the loin wrapped and sealed it over high heat on all sides leaving to take some color.
When the spine is browned on all sides add it to the pan with the onion and broth.
The pan away from the fire (to keep us skip the wine with oil) where we cooked the back and add the Pedro Ximenez. Put back on the fire and let the alcohol evaporate for 1 minute. Meanwhile with a spatula or wooden spoon scratch the bottom of the pan to loosen the meat juices that have been glued. Then pour everything into the pot on the back.
Cover the pot, put in high pressure (if your pot has that option) and put over medium high heat until it begins to steam through the valve, then lower the heat so that leaves minimal and let steam 18 minutes fire.
After this time, remove from heat and open when pressure is lost. We took the meat and let it cool (1 hour or so).
When cool the meat is removed the thread, cut into slices about 1 inch and gets the meat in the sauce.
Put the pot on the heat and let the sauce reduce until it acquires a gelatinous consistency. Then we can serve and accompany if you like with potatoes duchesses. Off the kitchen and to eat!
To eat:
You see that the sauce is like our sauce Pedro Ximénez, if you leave it long enough to reduce some of the wine caramelizaré becoming substantial and very mellow. Besides the bacon gives it a special character to the sauce giving it a more nuanced flavor.
To accompany potatoes are good style you prefer to, but mashed potatoes or potato duchesses (we'll see how we do in very little) is very, very good. For those who do not like mashed potatoes (as my partner Ramon) fries are also luxury :)
If you do not have chicken broth half pill can dissolve bouillon in a quart of warm water. If you have no USAD Pedro Ximénez wine a sweet wine (but quality), it'll get the same flavor but you will be able to prepare the recipe.
If the flesh can let cool within the same sauce will be much better since less dry and more tender. If you have any questions inquire.
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