2 kg of fresh and clean pork loin
Seasoning
1 crushed garlic clove
1 small chopped onion
1/4 cup of finely chopped salted sausage
3/4 cup of white wine vinegar
1/3 cup of corn oil
salt to taste
juice of 1 lemon
Filling:
200g of toasted and chopped almonds, no skin
500g of fresh ricotta cheese, seasoned with salt
1 cup of seedless raisins
150g of crystallized fruit pieces
200g of shredded mozzarella cheese
1/2 cup of brut champagne
Sauce:
1 tablespoon of butter
300g of refined sugar
1 cup of orange juice
2 tablespoons of quince jelly
1 teaspoon of grated ginger
1 teaspoon of vinegar
1/4 cup of Porto wine
Garnish:
prosciutto slices
egg threads
2 kg of fresh and clean pork loin
Seasoning
1 crushed garlic clove
1 small chopped onion
1/4 cup of finely chopped salted sausage
3/4 cup of white wine vinegar
1/3 cup of corn oil
salt to taste
juice of 1 lemon
Filling:
200g of toasted and chopped almonds, no skin
500g of fresh ricotta cheese, seasoned with salt
1 cup of seedless raisins
150g of crystallized fruit pieces
200g of shredded mozzarella cheese
1/2 cup of brut champagne
Sauce:
1 tablespoon of butter
300g of refined sugar
1 cup of orange juice
2 tablespoons of quince jelly
1 teaspoon of grated ginger
1 teaspoon of vinegar
1/4 cup of Porto wine
Garnish:
prosciutto slices
egg threads
Open the pork loin, cutting it in half without separating, to get a large cutlet
Pound until uniform
Mix the seasoning ingredients and apply to the open pork loin
Let the pork loin rest for 1 hour with the seasoning, making sure to flip it occasionally
For the filling, combine all the ingredients in a bowl and mix well to form a paste
Place the pork loin on a flat surface
Spread the filling evenly
Roll up the pork loin
Tie with string or twine to obtain a log shape
Wrap in aluminum foil
Bake for 1 hour and 20 minutes at moderate heat (170°C)
Remove the foil and put back in the oven to brown
Make the sauce: melt butter, add sugar and let it caramelize
Add orange juice, stirring until liquid
Add remaining ingredients and simmer
Before serving, remove the twine, drizzle the sauce over the baked pork loin, and serve any remaining sauce separately
When serving, place the pork loin in the center of a platter
Decorate around with prosciutto rolls and egg threads
If desired, serve with white rice
Yield: 10 servings.
