Pork Loin Stuffed with Farofa (Pork Loin à Mineira Style)

Name: Pork Loin Stuffed with Farofa
Ingredients: 1.5 kg pork loin; "juice of 1 lime"; 2 cloves garlic; 1 cup white wine; 1 tablespoon chopped parsley; 1 teaspoon ground black pepper; 1 mashed green pepper; 1 teaspoon salt; 1 sprig rosemary; 3 tablespoons butter; 2 cups cornmeal; 2 hard-boiled eggs, diced; 1 minced clove of garlic; 2 chopped scallions; 1 medium onion, diced; 1 package bacon slices; 3 tablespoons olive oil

1
1.5 kg pork loin
2
"juice of 1 lime"
3
2 cloves garlic
4
1 cup white wine
5
1 tablespoon chopped parsley
6
1 teaspoon ground black pepper
7
1 mashed green pepper
8
1 teaspoon salt
9
1 sprig rosemary
10
3 tablespoons butter
11
2 cups cornmeal
12
2 hard-boiled eggs, diced
13
1 minced clove of garlic
14
2 chopped scallions
15
1 medium onion, diced
16
1 package bacon slices
17
3 tablespoons olive oil

Ingredients

1
1.5 kg pork loin
2
"juice of 1 lime"
3
2 cloves garlic
4
1 cup white wine
5
1 tablespoon chopped parsley
6
1 teaspoon ground black pepper
7
1 mashed green pepper
8
1 teaspoon salt
9
1 sprig rosemary
10
3 tablespoons butter
11
2 cups cornmeal
12
2 hard-boiled eggs, diced
13
1 minced clove of garlic
14
2 chopped scallions
15
1 medium onion, diced
16
1 package bacon slices
17
3 tablespoons olive oil

Directions

1
Open the pork loin and brush it with lime juice all over
2
Make a marinade with garlic, white wine, parsley, black pepper, green pepper, salt, and rosemary
3
Temper the meat overnight
4
To prepare the farofa, melt butter in a skillet, add cornmeal, diced eggs, minced garlic, chopped scallions, and medium onion
5
Cook until lightly browned
6
Remove the pork loin from the marinade and stuff it with the farofa
7
Sew the cavity and place the meat in a greased baking dish
8
Cover the meat with bacon slices and bake until cooked through
9
Serve with claret wine.