1 pork loin of 1 kg
4 cloves of garlic, minced
1 tablespoon of salt
8 slices of pão de fôrma without peel (120 g)
1/2 cup of orange juice (120 ml)
1 tablespoon of grated orange zest
2 tablespoons of English Worcestershire sauce
10 slices of smoked bacon, diced (150 g)
12 dried black currants, chopped (100 g)
3 tablespoons of olive oil
4 cups of water (960 ml)
1 package of frozen puff pastry, thawed (300 g)
1/4 cup of breadcrumbs (25 g)
For the sauce
1 1/2 cups of water (360 ml)
2 tablespoons of wheat flour
1 tablespoon of English Worcestershire sauce
1 pinch of black pepper
1/2 teaspoon of salt
1/4 cup of chopped fresh parsley (20 g)
1 pork loin of 1 kg
4 cloves of garlic, minced
1 tablespoon of salt
8 slices of pão de fôrma without peel (120 g)
1/2 cup of orange juice (120 ml)
1 tablespoon of grated orange zest
2 tablespoons of English Worcestershire sauce
10 slices of smoked bacon, diced (150 g)
12 dried black currants, chopped (100 g)
3 tablespoons of olive oil
4 cups of water (960 ml)
1 package of frozen puff pastry, thawed (300 g)
1/4 cup of breadcrumbs (25 g)
For the sauce
1 1/2 cups of water (360 ml)
2 tablespoons of wheat flour
1 tablespoon of English Worcestershire sauce
1 pinch of black pepper
1/2 teaspoon of salt
1/4 cup of chopped fresh parsley (20 g)
Open the pork loin like a large steak
Season both sides with garlic and salt. Reserve
In a small bowl, mix together pão, orange juice, and grated zest to form a paste. Reserve
In a small pan, cook the bacon over medium heat until crispy
Remove from heat and drain excess fat
Add the cooked bacon to the pão mixture and stir well
Add the currants and stir again
Spread this mixture over the pork loin and roll up
Secure the meat with kitchen twine to maintain its shape
In a large pan, heat the olive oil over high heat
Add the pork loin and cook until browned on all sides (about 5 minutes)
Add the water and bring to a boil
Reduce heat to medium, cover the pan, and simmer for about 45 minutes or until the meat is tender
Remove from heat
Transfer the meat to a plate and let cool
Remove the twine
Preheat oven to 250°C (very hot)
In a greased dish, roll out the puff pastry
Sprinkle the center with breadcrumbs forming a narrow strip
Place the pork loin on the breadcrumb strip
Fold the pastry over the meat, pressing the edges and folding the ends to seal well
Bake in the preheated oven for about 20 minutes
Reduce temperature to medium (180°C) and continue baking until the pastry is golden (about 15 minutes)
Transfer the pork loin to a serving dish and serve
378 calories per slice
