Pork Loin Stuffed with Cornmeal and Cashew

Beetroot

Cook the beetroot

When it's cooked, peel and cut it into sticks

in sticks

Join the vinegar, water, and salt. Reserve

Caramelized carrot

In a pan, put the grated cashew and butter and heat until the cashew dissolves

Add the carrot and cook over low heat for 15 minutes, stirring

If the sauce thickens, add two more tablespoons of water. Reserve

Filling

1

In a medium pan, melt the butter over medium heat

Add the onion and sautà until it starts to brown

Add the cornmeal, mix well, and cook for three minutes

Remove from heat, add the cashew, and reserve

2

In a blender, blend the hortelâa leaves with water and salt

Add the cornmeal mixture and mix well until you get a coarse cornmeal. Reserve

Aquatic the oven to high temperature

Assembling

1

With a knife, open the pork loin like a large steak

Season with garlic, salt, and lemon juice. Reserve

2

Distribute the filling over the meat and press well with your hands

Wrap it up by folding it in half

3

Tie with string

Put the olive oil and water in a baking dish, arrange the pork loin

Cover with aluminum foil and bake for one hour

Remove the foil, flip the pork loin, and roast for another hour or until golden brown

Serve with beetroot and carrot.