Prepare this delicious pork loin stuffed with pistachios in white wine sauce. It has a pleasant sweet and sour flavor, and it remains juicy and tender. It is the perfect dish to share with family at Christmas.
Finely chop the white onion, garlic, pistachios, and dates. Mix everything together with rosemary, parsley, and season with salt and pepper.
Add the breadcrumbs and mix until everything is well incorporated. Spread the pork loin and smear a bit of butter, place the filling, and roll up the pork loin.
Tie the pork with kitchen twine to prevent the filling from spilling out. Season the outside with salt and pepper.
Seal the pork loin in a very hot pan with oil. Transfer the loin to a baking tray, cover with Pétalo® Aluminum Foil, and bake at 180°C for 1 hour.
Remove the pork from the oven and let the loin rest for about 10 minutes before slicing it.
For the sauce: In the pan where the loin was seared, add onion, garlic, and cranberries. Pour in the white wine and transfer the mixture to the blender.
Serve the pork loin and ladle the white wine sauce over it.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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