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French´s

French´s

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Loin Stuffed with Apple and Walnut in Mustard Sauce

20 mins
1h
Low
125
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Try this recipe for stuffed apple and walnut loin, and accentuate the flavor of this roll with the Dijon French's® mustard touch, which achieves a balance in the flavors and integrates with them perfectly. This meat roll is a classic but renewed version of the Christmas tenderloin and you will surprise everyone when they try it.
Learn more about French´s

Ingredients

6 portions
  • 2 tablespoons butter, for the sauce
  • 2 tablespoons flour, for the sauce
  • 3 cups broth, for the sauce
  • 2 tablespoons Mostaza Dijon French´s®, for the sauce
  • 1/2 cups whipping cream
  • 1 teaspoon dry rosemary, chopped for the sauce
  • 1 tablespoon butter
  • to taste salt
  • to taste black pepper
  • 1 pork tenderloin, open (2 kg)
  • 2 tablespoons butter, for the filling
  • 1 1/2 cups bacon, chopped, for the filling
  • 3 cups apple, minced in medium cubes, for filling
  • 2 cups bread, salted and the day before, cut into cubes, for the filling
  • 1 1/2 cups walnut, for the filling
  • 1 tablespoon dry rosemary, chopped, for the filling
  • to taste salt
  • to taste black pepper
  • enough mashed sweet potato, To accompany
  • branches rosemary, to decorate

Preparation

For the sauce, heat the butter and flour in a pot over medium heat, mix until they change color and get a thick texture, add the broth little by little and move until it thickens, add the mustard, the cream, the rosemary and season with salt and pepper; Cook for 5 minutes. In the end add the butter. Remove from heat and reserve.
For the filling, cook the butter and bacon in a pot over medium heat, add the apple and wait for it to change color, add the bread and the nut; Cook 10 minutes, until the flavors are integrated. Season with salt and pepper. Remove and reserve.
Preheat the oven to 200 ° C.
Place the foil on a tray, spread the spine, fill, roll and bake for approximately 45 minutes. Remove from the oven and rest.
Cut the roll into slices and bathe with Dijon French's® mustard sauce.
Garnish with rosemary branches and accompany with mashed sweet potato.

PRESENTATION

Accompany with mashed sweet potato and decorate with rosemary.

TIPS

It is important that you know your oven, as that will determine the cooking time. Uncover the loin a few minutes before removing it, to brown the surface.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Orga Arbaje
04/03/2020 14:53:52
Si a los ojos es Rica, al paladar debe ser divina!!!! La haré
Sandra McNish
18/01/2020 22:25:35
Esquisita receta
Alejandra Navarro
08/01/2020 14:52:54
Delicioso

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