1 1/2 kg of loin, opened to the mantle
Juice from 2 limes
3 cloves of garlic, crushed
1/2 cup (cha) of ginger syrup
Salt and black pepper to taste
300 g of tamarind
150 g of chopped pecan
1 tablespoon of butter
4 tablespoons of honey
White peppercorns to taste
1 1/2 kg of loin, opened to the mantle
Juice from 2 limes
3 cloves of garlic, crushed
1/2 cup (cha) of ginger syrup
Salt and black pepper to taste
300 g of tamarind
150 g of chopped pecan
1 tablespoon of butter
4 tablespoons of honey
White peppercorns to taste
1
Wash the loin and dry it
In a bowl, mix together the lime juice, garlic, ginger syrup, salt, and black pepper
Temper the meat with the marinade, place it in the refrigerator, cover with aluminum foil, and refrigerate for two hours
2
In a processor, process the tamarinds until they form a paste
Mix in the pecans
3
Remove the loin from the marinade and reserve it
Spread the filling over the opened loin and roll it like a roulade
Tie with twine and brush with butter and honey
Place in a baking dish, drizzle with the marinade, cover with aluminum foil, and bake at 180°C for two hours, basting with the sauce that forms
Remove the foil and let it cook for another 30 minutes or until golden brown
Reserve the gravy that forms.
