Start by removing the central part of the spine (it has to stay as if it were a tube) and chop the meat removed.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make stuffed loin: |
| 1 piece of loin of 750-1,000 gr approx 250 gr of fresh mushrooms garlic perejil 1 Pork foot cooked and bone mature 1 head of garlic cut in half 1 tacita de Jerez dry mushrooms (optional) 375 cc de broth |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make stuffed loin:
2. Chop the mushrooms and saute them in a pan until they have lost the water, season them, sprinkle them with a garlic and parsley tip, remove them and then chop them to small pieces.
3. Remove the bones from the foot and cut it into squares.
4. gather in a bowl the meat, mushrooms, pork foot, the drained bread, the onion and the egg; Condiment, mix and fill in the meat to give it its original shape again.
5. Sew the tips and tie with rings.
6. Put oil in a sautractor and seal the back along with the garlic until it takes good color, seasoning, distributing the chopped vegetables around, the entire tomato and the twig.
7. Bake 200º for 15 minutes approx or until the vegetables have good color.
8. Water with the Jerez, let evaporate 5 minutes, water the vegetables with a cup of water or broth and then cover, lower the oven temperature and continue cooking about 45 more minutes.
9. Remove and let cool in the same container.
10. Once cold, cut the meat to fillets and dispose of them in a tray.
11. Pour the broth in the roast container, boil and strain.
12. Meanwhile, if you want, sauté mushrooms in a pan and when they have lost the water of vegetation, season, incorporate them into the sauce and slowly cook 10-15 minutes.
13. Check the seasoning (if necessary, link the sauce with diluted cornstarch) and pour it on top of the meat.
14. Top and heat the assembly in the oven at moderate temperature.
15. Serve hot.
