Christmas is a best time to try this juicy tenderized pork, stuffed with a savory, nutty filling. Take the time to allow your meat to rest before slicing and serving it to maximize flavor and prevent the juices from spilling out. It’s full-bodied fl…
vors and rustic presentation will take dinner elegance to a whole new level. Pair this dish with a glass of a deep red wine, set alongside lightly roasted vegetables and wow your guests. Best of all this stuffed pork won’t take all day to prepare.
- 2 kilograms pork loin
- rosemary leaves
- 3 tablespoons fennel seeds
- 2 onions
- olive oil
- 100 grams pine nuts
- 3 tablespoons balsamic vinegar
- Preheat oven to 390 degrees Fahrenheit.
- Use a knife to make 1 centimeter cuts every 1 centimeter in the pork rind.
- Crush the rosemary and fennel seeds with a tablespoon of salt.
- Rub this powder into the rind, and in the cuts.
- Fry the chopped onions in 2 tablespoons of olive oil over low heat, add the pine nuts, and sage. Then, add balsamic vinegar, salt ,and pepper.
- Use a small knife to remove pork rind, to create a space where to put the onion, pine nut, and sage stuffing.
- Close the pork rind slightly, and tie it up.
- Bake for about 1 hour and 40 minutes.
- The meat is very tender and fragrant, it's lovely hot, but is also delicious cold the next day, and is perfect for a cold buffet as a substitute for the traditional cold pork roast.
- Use an electric knife to get thinner slices.
|Calories630Calories from Fat400|
|% DAILY VALUE|
|Calories from Fat400|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.