Ilse Castrejón

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Ilse Castrejón

Loin Stuffed with Dried Fruits in White Sauce

Name: Loin Stuffed with Dried Fruits in White Sauce
Prep time: 130 min
Cook time: 130 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 tablespoons of olive oil; 1 tablespoon of butter; 1/4 of onion finely chopped; 2 cloves of garlic finely chopped; 1/4 of cup of walnut 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 tablespoons of butter; 1/8 of onion in pieces; 1 clove of garlic chopped; 6 tablespoons 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

40 min

1 h 30 min

Easy

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Ilse Castrejón

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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.

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Ingredients

8 servings

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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.