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Pétalo

Pétalo

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Loin Stuffed with Cheese and Parsley Pesto

20 mins
1h
Low
220
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Delight yourself with this delicious roll filled with cheese, the combination of nuts and dehydrated tomatoes will make you melt in their amazing and balanced flavor with pesto very easy to prepare that will harmonize even more the flavors.
Learn more about Pétalo

Ingredients

8 portions
  • 190 grams cream cheese
  • 200 grams goat cheese
  • 1/2 cups walnut, chopped and toasted
  • 1/2 cups almond, chopped and toasted
  • 2 tablespoons fresh scallion, finely chopped
  • 2 kilos pork tenderloin, 1 piece open in sheet
  • 1 cup parsley
  • 1 cup dehydrated tomato
  • 2 cloves garlic
  • 1/3 cups oil
  • 6 tablespoons parmesan cheese
  • 1/4 cups walnut
  • to taste salt and pepper

Preparation

Preheat the oven to 180 ° C.
Accrete the cream cheese and goat cheese, add the nuts, almonds and chives. Reservation.
Season the meat with the help of a spatula, spread the cheese, close the tenderloin and season on the outside. Flange the back with hemp thread.
Place the loin on a tray and bake for 1 hour.
Heat a pot over high heat with water until it reaches a boiling point, add the parsley for one minute, remove from the water and dry with the Petalo® Servitoallas, reserve.
For the pesto, blend the parsley, dehydrated tomatoes, garlic, oil, Parmesan cheese and nuts.

PRESENTATION

Serve the loin with pesto up and nuts to decorate.

TIPS

You can use almonds to prepare the pesto.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Lupita Espejo
10/07/2018 18:20:28
Se ve delicioso!

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