Stuffed Loin with "Sultanas" and PeachHoje para Jantar
1 piece pork tenderloin
1 tablespoon bell pepper
2 tablespoons sultana
2 peaches (canned)
1/2 teaspoon clove
dry white wine
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1Put the "sultanas" to macerate in Port wine in minutes.
2Place the meat on a board and make a blow through the all length in order to open an hole to place the filling.
3In a mortar place the peach, some nuts of butter, cloves, thyme and mash well.
4Add the "sultanas" and mix well. Place the stuffing in the hole that you made on the loin and close with cooking line.
5Smear with bell pepper.
6Place in a refractory container and pour 100 ml of wine in the bottom of it.
7Bake at 400 ° F for 40 minutes.
8Halfway through cooking, pour with its sauce.
9Serve with steamed vegetables.