We all like to eat rich but we can avoid complications in the kitchen much better! In recipes I propose a pork loin filled with egg that although it is not a typically Christmas recipe is one of those elaborations results but simple that can solve a meeting with good note and without suffering between stove. But do not limit this baked pig tenderloin recipe with peppers on the holidays, which is so good that any time is ideal to prepare it. Take good note that you are not going to regret preparing it! And if you are looking for more ideas, do not hesitate to visit my blog target = _blank rel = nofollowlos sweet secrets of cuca.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make pork stuffed with egg: |
| 1 piece of pork loin of 1,200 or 1,500 grams approximante 2 eggs 1 onion 1 boat of roasted red peppers (better if they are homemade) 1 pinch of salt 1 pinch of ground black pepper 1 jet of white wine |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pork stuffed with egg:
1. To start we put the eggs in a saucepan, cover them with water and put them on the fire. When they break to boil we leave them about ten minutes, remove from the heat, we remove the hot water and cover them with cold water. After five minutes we peel and reserve.
2. Meanwhile we check our piece of pig loin and clean any rest of the blood that can have or some excess fat (especially in the base). We place it on the cutting table and make four or five cuts horizontal, separated from each other by at least one centimeter, without reaching the base of the back piece but trying to delve as much as we can (in the photo of the recipe The depth of the cut is well appreciated).
3. We cut the eggs into slices (an egg cutter found in any bazaar is very useful for this) and we make strips (in gross mode, cutting with the hands) with the roasted peppers. We season with a little salt inside each cut and go on to fill the tenderloin tape very carefully and especially with great patience each cut with pepper strips and cooked egg sheets.
Trick: My advice is to put little stuffed in each cut so that in all the cuts there are peppers and eggs and distributing them so that in all there are approximately the same amount.
4. With food cotton we tie the pork loin filled with egg, pressing what allows us without deforming and sprinkling the surface with a pinch of ground pepper. We reserve. We peel an onion and leave it into slices of an approximate centimeter of thickness.
5. In an oven suitable fountain we put the stuffed and tied loin tape and around the onion slices. We add on the one hand a splash of white wine. We introduce the baked pig in 180 ºC and bake until the meat is made. It will depend a little on our piece of meat and our oven but it will be about an hour and a half at most.
Trick: You can also add a little of the juice of the roasted peppers, not much so that the flavor does not predominate.
6. If we are going to take the pork stuffed with egg and peppers immediately we wait for at least five minutes to cut the rope and remove it (we will avoid burns). If we prepare it in advance we wait for it to be almost cold or at least tempered before cutting the rope and we will not have to worry about burns.
Trick: It can be perfectly reheat in the microwave, so there is no problem in preparing the recipe in advance.
