Pork Loin Stuffed with Fegados ("Stuffed Pork Loin")

Name: Pork Loin Stuffed with Fegados
Yield: 6
Ingredients: 2 kg pork loin; 1/2 teaspoon salt; lime juice from 1 lime; 5 sprigs of parsley (use chopped leaves); 2 cloves garlic, minced; 2 cups white wine; 4 sprigs of celery leaves; 1/2 teaspoon bay leaf; For the farofa; 2 tablespoons butter; 1 chopped onion; 1 cup diced chicken livers; 2 cups manioc flour; salt to taste

1
2 kg pork loin
2
1/2 teaspoon salt
3
lime juice from 1 lime
4
5 sprigs of parsley (use chopped leaves)
5
2 cloves garlic, minced
6
2 cups white wine
7
4 sprigs of celery leaves
8
1/2 teaspoon bay leaf
9
For the farofa
10
2 tablespoons butter
11
1 chopped onion
12
1 cup diced chicken livers
13
2 cups manioc flour
14
salt to taste

Ingredients

1
2 kg pork loin
2
1/2 teaspoon salt
3
lime juice from 1 lime
4
5 sprigs of parsley (use chopped leaves)
5
2 cloves garlic, minced
6
2 cups white wine
7
4 sprigs of celery leaves
8
1/2 teaspoon bay leaf
9
For the farofa
10
2 tablespoons butter
11
1 chopped onion
12
1 cup diced chicken livers
13
2 cups manioc flour
14
salt to taste

Directions

1
Melt the butter, add the onion
2
Fry for a bit and add the chicken livers
3
Fry until golden brown and the onion is soft
4
Add the manioc flour and salt to taste
5
Cook, stirring constantly, until golden brown. Reserve
6
With the help of a large knife, cut through the meat, making an opening in the center for the filling to spread throughout
7
Fill the pork loin with farofa de miados
8
Close the edges. Reserve
9
Mix all ingredients together and rub onto the pork loin
10
Place on a baking dish
11
Cover with 2 tablespoons butter, 2 cups white wine
12
Bake in an oven
13
Moisten the pork loin with wine while it's baking for 2 hours or until the meat is tender
14
Dish into 6 servings.