Open the back in the form of a book and evenly, we salt and pepper to taste.
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| Ingredients to make pork stuffed with raisins and pinions: |
| 500 gr of pork tenderloin 100 gr of beef minced from veal 100 gr of lean bacon 50 gr of piñones 50 gr of raisins 1 onion 2 cloves of garlic 1 laurel leaf 1 tomato 1 leek leek leek leek leek leek leek 2 glasses of white wine water salt pepper |
Ingredients to make pork stuffed with raisins and pinions:
2. On the other hand, the veal meat is chopped along with the lean bacon.
3. Salpimentar and add a glass of white wine.
4. The resulting mass extends, evenly, on the back piece, distributing the nuts.
5. Then roll up the piece of meat, taking care that we have prieta well, for which we will press when we make the folds.
6. Once the whole piece we will proceed to bruile (tie it) with a walked thread.
7. You must take care of the detail of leaving the same separation between lambs.
8. spread the round with oil and rectify salt and pepper.
9. In a fountain where we will bake the meat, add the onion, the garlic cloves, the laurel, the tomato cut into dice and the chopped leek. Introduce 20 minutes at 180º C.
10. Then remove from the oven, remove the piece and, to what we have left at the source, add 1/4 liter of water and a glass of white wine, letting it reduce for about 8 minutes.
11. The resulting sauce is passed through the Chinese.
12. Accompany the spine with the sauce and some girgolas, Vichy carrots and potato cut in giver and fries.
13. For 4 people.
