Filrate the book type spine without separating the fillets.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make dijon mustard stuffed: |
| 1 whole pig loin (1 kg approx) 300 g of bacon in strips 300 g of cheese in slices white wine or red mustard Dijon type (the best, louit) salt 2 long skewers type morunos |
Ingredients to make dijon mustard stuffed:
2. Sazonar.
3. Put in each hole a piece of bacon and another cheese.
4. Once the operation is completed, cross with the skewers so that the book is not opened and fully cover with the mustard.
5. Put in a huntada source of butter so that it does not stick and water with wine.
6. Bake at average temperature until the fillets separate it is seen that the meat is already cooked.
7. It is a dish that fills a lot, do not prepare large quantities.
8. Do not stay without juice in the oven, add more wine if necessary or a little water.
