Ilse Castrejón

Recipes:

2 Photos

Upload your Photo

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 olive oil; 1 tablespoon butter; 1/4 onions, finely chopped; 2 cloves garlic, finely chopped; 1/4 cups walnut, chopped; 1/4 cups almond, chopped; 1/4 cups peanut, chopped; 1/4 cups cashews, chopped; 1/4 cups prune, without bone, chopped; 1/4 cups white wine; to taste salt and pepper; 2 kilos pork loin, in thin sheet; 4 tablespoons butter; 1/8 onions, in pieces; 1 clove garlic, chopped; 6 tablespoons flour; 1 liter milk; 1 cup gouda cheese, grated; 1/4 cups sour cream; to taste salt and pepper; to taste nutmeg

40 mins

1h 30 mins

Low

7 comments

Ilse Castrejón

	351
Favorites

Collections

Glider

Super List

Upload a picture

To print

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.

Learn more about Ilse Castrejón

Ingredients

8 portions

Select all ingredients

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.