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Ignacio

Ignacio Yurie

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Recipe of Pork Loin Stuffed with Vegetables
Recipe

Pork Loin Stuffed with Vegetables

30 mins
25 mins
Low
8
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A delicious, fast and economical dish well used in gourmet cuisine.
Learn more about Ignacio Yurie

Ingredients

3 portions
  • 3 pork tenderloin
  • 190 grams cream cheese
  • garlic salt
  • black pepper
  • 1 broccoli
  • 1 cauliflower
  • 1 corn
  • 12 green beans
  • 2 poblano peppers, for the sauce
  • cream, the needed
  • garlic salt, or chicken soup the necessary
  • butter
  • flour

Preparation

Season the pork fillets, cut a strip of cream cheese, put on one end of the fillet and roll up. Follow the same procedure with the other fillets.
Once finished, the rolls are wrapped in aluminum foil and immersed in hot water for 15 minutes and allowed to cool once removed from the water (remove in aluminum foil).
They are divided and the vegetables are sewn in a pan and sautéed with butter, garlic salt, pepper and little English sauce.
The poblano peppers are roasted once they are fried and put in a plastic bag to be sweated. After a few minutes they are washed, the seed and the skin are removed. Put in a blender with the cream liquefies and pour in a pan season to taste.
Once the rolls are cold, they are fried in a little butter just to give color and it is split at the time of serving.

TIPS

It can also be filled with cream cheese with spinach, raisins, cranberries or vegetables.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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