1 pork loin of approximately 7.75 lbs, boneless
For the stuffing
12 oz of pork loin ground
5 cloves of garlic, minced
2 medium onions (8 oz), finely chopped
1/3 cup of olive oil (6.7 fl oz)
1 cup of dried peaches, pit-free, finely chopped (10 oz)
1 cup of pistachios, shell-free, coarsely chopped (5.5 oz)
1/3 cup of vinegar (6.7 fl oz)
1 tablespoon of salt
3 packages of puff pastry, thawed (19.8 oz)
2 egg yolks (for brushing)
1 small bunch of fresh green scallions (for garnish)
1 pork loin of approximately 7.75 lbs, boneless
For the stuffing
12 oz of pork loin ground
5 cloves of garlic, minced
2 medium onions (8 oz), finely chopped
1/3 cup of olive oil (6.7 fl oz)
1 cup of dried peaches, pit-free, finely chopped (10 oz)
1 cup of pistachios, shell-free, coarsely chopped (5.5 oz)
1/3 cup of vinegar (6.7 fl oz)
1 tablespoon of salt
3 packages of puff pastry, thawed (19.8 oz)
2 egg yolks (for brushing)
1 small bunch of fresh green scallions (for garnish)
Preheat the oven to 350°F (medium heat)
Using a thick needle, sew the seams of the legs and wings with twine
Set aside
Prepare the stuffing: mix all the ingredients and fill the pork loin
Tie it with twine to maintain its shape and transfer to a baking dish
Cover with aluminum foil and bake in a preheated oven until the meat is tender (approximately 4 hours)
Remove the foil and let cool
Preheat the oven to 475°F (very hot)
Remove the twine from the pork loin
Using a pastry bag, cut four strips of puff pastry and set aside for decoration
Place the pork loin in the center of the pastry and cover it with the remaining pastry
Fold the edges down
Brush the pastry with egg yolks and attach some reserved strips to form a trellis
Roll four strips into a spiral to form roses and attach them to the pastry
Attach more strips for the stems
Brush again with egg yolks and bake in a preheated oven until golden brown (approximately 40 minutes)
Transfer to a serving dish, garnish with green scallions, and serve
762 calories per serving
