All recipes
Stuffed pork tenderloin
6
60 min
Ingredients
-
53 oz pork tenderloin prepared for stuffing
-
1 medium onion
-
10.5 oz spinach
-
14 oz dehydrated cranberries
-
7 oz goat cheese
-
1/2 cup of brandy
-
Rosemary
-
17.5 oz small potatoes
-
salt
-
pepper
-
STAR Original Olive Oil
Instructions
-
1.
Soak the cranberries for about 1h.
-
2.
Crumble the goat cheese and set aside.
-
3.
Cut the onion into small pieces. Poach in oil, set aside.
-
4.
Clean, cut and cook the spinach in a little oil. When cooked, add the onion and cook for 2-3 minutes. Set aside
-
5.
Drain the cranberries and mash. Reserve a little of the water used to hydrate them in case it is necessary to make the puree clearer.
-
6.
Season the loin with salt and pepper on both sides.
-
7.
Stuff the loin: first spread half of the prepared puree (reserve the other half of puree) on one side of the loin. Add the spinach on top and then the cheese.
-
8.
Roll up and tie with string.
-
9.
In a large pot with oil, we fry the tenderloin on all sides for 5 minutes.
-
10.
Preheat the oven to 395 F. Place the loin on a baking tray, add the brandy and roast for 40-45 minutes approx. turning the loin every 10 minutes.
-
11.
Remove strings, cut into slices and serve with the roasted potatoes and the cranberry puree that we had reserved.
