Cocina Lala®

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Cocina Lala®

Pork Loin Stuffed with Dried Fruits in White Sauce

Name: Pork Loin Stuffed with Dried Fruits in White Sauce
Prep time: 120 min
Cook time: 120 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 kilos pork tenderloin, open in healthy thin; 3 tablespoons oil; 2 cloves garlic, finely chopped; 1/4 cups onion, finely chopped; 1/4 cups walnut, chopped; 1/4 cups almond, filleted; 1/4 cups peanut, without salt; 1/2 cups pitted green olive; 1/4 cups dehydrated tomato; 3 pinches salt; 1 pinch ground black pepper; 2 tablespoons flour, for the sauce; 2 tablespoons LALA® butter, for the sauce; 1 clove garlic, finely chopped, for the sauce; 2 tablespoons onion, finely chopped, for the sauce; 3 cups LALA® milk, whole, for the sauce; 1 cup Manchego Cheese LALA®, grated, for the sauce; 2 pinches salt, for the sauce; 1 pinch white pepper powder, for the sauce

30 mins

1h 30 mins

Half

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Cocina Lala®

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Prepare this Christmas this delicious and juicy pork loin stuffed with a variety of nuts and accompanied with a rich white sauce of Manchego cheese. It's the perfect choice as a main course this season.

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Ingredients

8 portions

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Preparation

Preheat the oven to 190 ° C.

Heat the oil in a skillet over medium heat, add the garlic, onion and cook for 2 minutes. Add the walnut, almonds, peanuts and cook for 3 more minutes. Add the olives to the dehydrated tomatoes. Season and reserve.

Spread the pork loin on a large sheet of aluminum and add the above extending it to cover the whole loin, roll and tie with kitchen wire. Season on the outside and wrap with aluminum foil. Place it on a tray and bake for 1 hour or until it is cooked.

For the sauce, melt the LALA® Butter in a medium pot over low heat, add the flour and cook for 1 minute, add the garlic and onion and cook for 2 more minutes.

Add the milk LALA®, and mix with a balloon whisk so that no lumps are formed, raise the heat in half and mix perfectly, add the Manchego cheese LALA® and season.

Remove the loin from the oven, rest 10 minutes and cut into slices. Serve with a little of the white sauce and the rest reserve it to accompany.