x
ImagenReceta

ADVERTISING
2 Photos
Recipe of Loin Stuffed with Dried Fruits in White Sauce
Rebeca

Rebeca Escudero

Recipe of Loin Stuffed with Dried Fruits in White Sauce
Rebeca

Rebeca Escudero

x
Select File


Validate Cancel
2

Loin Stuffed with Dried Fruits in White Sauce

130 minutes
Easy
8 servings
2
Prepare this spectacular loin stuffed with nuts with a touch of white wine and a creamy white sauce made from a mixture of cheeses. It is the perfect dish for an elegant dinner with your family and friends.

Ingredients

  • 2 spoonfuls of olive oil
  • 1 tablespoon of Butter
  • 1/4 of piece of onion finely chopped
  • 2 teeth of Garlic finely chopped
  • 1/4 of Cup of nut chopped
  • 1/4 of Cup of almond chopped
  • 1/4 of Cup of peanut chopped
  • 1/4 of Cup of cashews chopped
  • 1/4 of Cup of prune without bone, chopped
  • 1/4 of Cup of White wine
  • to taste of salt and pepper
  • 2 kilos of pork tenderloin in thin sheet
  • 4 spoonfuls of Butter
  • 1/8 of piece of onion in pieces
  • 1 tooth of Garlic chopped
  • 6 spoonfuls of flour
  • 1 liter of milk
  • 1 Cup of Gouda cheese grated
  • 1/4 of Cup of sour cream
  • to taste of salt and pepper
  • to taste of nutmeg

    Preparation

    Preheat the oven to 220 ° C.
    For the filling, heat the oil with the butter in a deep frying pan over medium heat. Add the onion and garlic, cook a few minutes and add the nuts, almonds, peanuts, walnuts and prunes, cooking giving your time to each ingredient.
    Add white wine, salt and pepper. Cook 10 more minutes or until the wine is reduced. Cool slightly
    Fill the loin with the previous preparation. Flange with a hemp thread and season with salt and pepper.
    Place on a tray and cover with aluminum foil, bake about 40 minutes. Uncover and bake 20 more minutes so it takes color. Let stand a few minutes before cutting.
    For the sauce, cook the onion and garlic with the butter in a saucepan over medium heat. Add the flour and cook it until it forms a golden masita. Add the milk, once it is boiling, cook until it thickens over low heat while continuing to move.
    Add the cheese and cream, cook 5 more minutes. Season with salt, pepper and a little nutmeg. Cuela if you wish.
    Serve the tenderloin accompanied by the sauce.

    PRESENTATION

    On an extended plate, accompanied with the sauce.

    TIPS

    You can omit the white wine if you wish.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1134
    kcal
    57%
    Carbohydrates
    20.3
    g
    6.8%
    Proteins
    73.2
    g
    146%
    Lipids
    86.5
    g
    133%
    Fiber
    4.1
    g
    8.3%
    Sugar
    4.6
    g
    5.1%
    Cholesterol
    266
    mg
    89%
    Rate this Tip.
    Ratings (2)
    Rosa Angelica Rivas Lizarraga
    2017-12-21T08:12:35.00-06
    Lo haré
    Brenda Coss
    2017-12-19T13:26:46.00-06
    Que rico!
    SUGGESTED RECIPES

    Dry Martini

    1 Comments

    Panqué Style Fruit Cake

    0 Comments

    Fruit Cake with Yoghurt

    2 Comments

    Fruit Muffins

    0 Comments
    ADVERTISING
    ADVERTISING