Stuffed meat is a very handy technique when we have to cook for many guests. We can prepare in advance and, when serving, warm, cut into slices and salsearla. Pork tenderloin, sweet and clean, is a piece of meat ideal for filling.
Ingredients
1 pork tenderloin
100 gr. sliced smoked bacon
1 can of liver pate pork or duck
some piquillo peppers
1 spring onion
1 cup white wine
4 cloves garlic
2 onions
1 bay leaf
preparation
If the butcher has not done so, first we'll open the tenderloin. We place it on a table and we make a cut along through the center but without going down. The tenderloin will open slightly. As we need the back is flat, we introduce the knife cutting was done, and to get to the bottom of what we cut parallel to the cutting board. We cut from the center to the right and left without getting to the end and turn to deploy both cuts.
Salt and pepper the meat and spread with pâté on one side and also extend sliced bacon with piquillo peppers into strips or cut. We roll up tenderloin in a compact form, squeezing hands, and tied with thread both ends and in the middle.
To prepare the sauce, sauté onion and garlic chopped fine with a little salt and a good background of oil.
In another skillet with enough oil, sealed tenderloin (which doramos) on all sides over medium heat. We removed the meat and wine we pour oil on the pan containing the meat juices. Let reduce over high heat a few minutes.
When poached vegetables well and are golden brown, we add the reduced wine.
In a baking dish, we put the sirloin and add the wine with vegetables. Cook in preheated oven at 200 degrees for 20-30 minutes or until the meat is golden brown and tender.
Meat aside, untie and cut into slices. Juices wine and roasted vegetables, had for the Chinese to make it us a fine sirloin sauce and serve filleted with her.
Source: www.recetin.com