Stuffed Loin with Dried Fruits in White Sauce

Name: Stuffed Loin with Dried Fruits in White Sauce
Prep time: 130 min
Cook time: 90 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1/4 onions, finely chopped; 2 cloves garlic, finely chopped; 1/4 cups walnuts, chopped; 1/4 cups almonds, chopped; 1/4 cups peanuts, chopped; 1/4 cups cashews, chopped; 1/4 cups prunes, boneless, chopped; 1/4 cups white wine; salt and pepper; 2 kilos pork loin, in thin sheets; 4 tablespoons butter; 1/8 onions, in pieces; 1 clove garlic, chopped; 6 tablespoons flour; 1 liter cow's milk; 1 cup Gouda cheese, grated; 1/4 cups sour cream; salt and pepper; nutmeg

Ilse Castrejón

Prepare this spectacular stuffed loin with dried fruits, a touch of white wine, and a creamy white sauce made from a blend of cheeses. It is the perfect dish for an elegant dinner with your family and friends.

Reviewed by Editorial Team of Kiwilimón

Published: 14-11-2017

Preparation

40 mins

1h 30 mins

Low

Preheat the oven to 220°C. For the filling, heat the oil with the butter in a deep skillet over medium heat. Add the onion and garlic, cook for a few minutes, and add the walnuts, almonds, peanuts, cashews, and prunes, cooking each ingredient for its proper time. Add the white wine, salt, and pepper. Cook for another 10 minutes or until the wine reduces. Let it cool slightly. Stuff the loin with the previous preparation. Tie with hemp string and season with salt and pepper. Place on a baking tray and cover with aluminum foil, bake for about 40 minutes. Uncover and bake for another 20 minutes to get color. Let it rest for a few minutes before slicing. For the sauce, cook the onion and garlic with the butter in a pot over medium heat. Add the flour all at once and cook until a golden paste forms. Add the milk, and once it comes to a boil, cook until thickened over low heat, stirring constantly. Add the cheese and cream, cook for 5 more minutes. Season with salt, pepper, and a bit of nutmeg. Strain if desired. Serve the loin accompanied by the sauce.