Lamb
2 cloves of garlic, mashed
1/2 cup (chá) of beer
5 tablespoons of lemon juice
2 teaspoons of salt
1 kg of pork loin, open and fat-free
2 sprigs of rosemary
Stuffing
1 tablespoon of butter
1 medium onion, finely chopped
2 carrots, diced
1 handful of spinach, in strips
Season with salt to taste
2 cups (chá) of breadcrumbs
Sauce
1/2 cup (chá) of white wine
1 tablespoon of cornstarch
Mix the garlic, beer, lemon juice, and salt in a blender.
Lamb
2 cloves of garlic, mashed
1/2 cup (chá) of beer
5 tablespoons of lemon juice
2 teaspoons of salt
1 kg of pork loin, open and fat-free
2 sprigs of rosemary
Stuffing
1 tablespoon of butter
1 medium onion, finely chopped
2 carrots, diced
1 handful of spinach, in strips
Season with salt to taste
2 cups (chá) of breadcrumbs
Sauce
1/2 cup (chá) of white wine
1 tablespoon of cornstarch
Mix the garlic, beer, lemon juice, and salt in a blender.
Season the pork loin with the mixture, add rosemary, and place it in a covered bowl
Refrigerate for two hours, turning the meat occasionally
Stuffing
In a pan, heat the butter and sauté the onion
Add the carrot and cook until tender
If necessary, add water
Add spinach, mix well, and season with salt
Add breadcrumbs, mix well, and turn off the heat
Stuff the meat, roll it up, and tie it with kitchen string
Place in a baking dish, brush with marinade, cover with aluminum foil, and bake at 180°C for one hour, basting occasionally
Remove the foil and let it brown
Sauce
In a pan, combine the braising liquid from the baking dish, white wine, cornstarch, and bring to a boil.
