Stuffed Loin with "Sultanas" and Peach

Hoje para Jantar


  • 1 piece pork tenderloin
  • 1 tablespoon bell pepper
  • 2 tablespoons sultanas
  • port wine
  • 2 peaches (canned)
  • thyme
  • 1/2 teaspoon cloves
  • butter
  • dry white wine


  1. Put the "sultanas" to macerate in Port wine in minutes.
  2. Place the meat on a board and make a blow through the all length in order to open an hole to place the filling.
  3. In a mortar place the peach, some nuts of butter, cloves, thyme and mash well.
  4. Add the "sultanas" and mix well. Place the stuffing in the hole that you made on the loin and close with cooking line.
  5. Smear with bell pepper.
  6. Place in a refractory container and pour 100 ml of wine in the bottom of it.
  7. Bake at 400 ° F for 40 minutes.
  8. Halfway through cooking, pour with its sauce.
  9. Serve with steamed vegetables.
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