1 1/2 kg of loin of beef, opened in a sheet
Juice from 2 limes
2 tablespoons of ginger juice
3 cloves of garlic, minced
1/2 cup of white wine
Salt and pepper to taste.
Stuffing:
1 jar of palm heart (530g) chopped
1/2 cup of green olive, chopped
3 tablespoons of pimiento, chopped
Salt and pepper to taste
1 cup of mozzarella, shredded
1 1/2 kg of loin of beef, opened in a sheet
Juice from 2 limes
2 tablespoons of ginger juice
3 cloves of garlic, minced
1/2 cup of white wine
Salt and pepper to taste.
Stuffing:
1 jar of palm heart (530g) chopped
1/2 cup of green olive, chopped
3 tablespoons of pimiento, chopped
Salt and pepper to taste
1 cup of mozzarella, shredded
Season the loin with lime juice, ginger, garlic, wine, salt, and pepper
Cover with aluminum foil and refrigerate for two hours
Stuffing:
Combine palm heart, olive, pimiento, salt, and pepper
Spread over the loin and top with mozzarella
Roll up and tie with kitchen twine
Place in a baking dish, brush with marinade, and cover with aluminum foil
Bake in a preheated oven at 220°C for 50 minutes
Remove the foil
Return to the oven until golden brown.
