Loin Stuffed with Alheira Pâté

Hoje para Jantar
Loin Stuffed with Alheira Pâté


This pork loin is stuffed with alheira sausage for a delicious and impressive dinner. This dish is perfect for entertaining guest, as it feeds a crowd. The meat is cooked on a bed of tomatoes and onions and basted thoughout cooking with an orange juice based sauce which helps keep the meat moist and adds a tons of flavor. Serve the meat with some rice or potatoes and a green salad for a filling meal.


  • 1 alheira sausage
  • 1 eggs
  • 1 bunch parsley
  • 1 orange
  • 1 onions
  • 1 tomatoes (ripe)
  • 100 milliliters white wine (or beer)
  • 50 milliliters olive oil
  • 3 cloves garlic
  • 1 bay leaf
  • salt
  • pepper


  1. 1Preheat the oven to 160º C.
  2. 2Prepare the pâté de alheira: remove the skin from the alheira and place in a frying pan. Beat the egg with the chopped parsley and add to the alheira, stirring very well.
  3. 3Cut the loin as if it were unrolling, first making the cut leaving 1 cm in the bottom, until it reaches the middle and continue until opening the loin into a sheet.
  4. 4Fill with pâté, wrap carefully and tie with kitchen twine.
  5. 5Slice the onion, then peel and seed the tomato. Peel the garlic.
  6. 6In a baking dish place the onion, tomato, olive oil, wine, garlic, bay leaf and orange juice. Save a few slices of orange to put on top of the loin.
  7. 7Place the loin on the baking sheet, season to taste with salt and pepper. Top with the orange slices you reserved.
  8. 8Bake for 2 hours. Drizzle with the sauce in the middle of the baking.
  9. 9At the end of the time, remove the lid and raise the temperature to 220 ° for 10 minutes so the loin becomes golden.
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