Christmas is approaching and our recipe book cannot be without a perfect proposal to delight our loved ones that day. The one brought to us by Luisa, author of Cocinando con mi Carmela, is an easy and quick recipe to prepare, and utterly delicious: pork loin stuffed with quince paste. As you can see, it has it all!
At this time of year we are always looking for recipes to surprise our loved ones, and this stuffed Iberian pork loin will leave them wanting more.
My suggestion is to stuff the pork loin with quince paste and cheese. The sweet contrast of the quince with the meat, combined with the manchego cheese that melts so well, results in a delightful surprise when enjoying it.
At home we've been making it for several years and it's a total success. In fact, it has become one of the star recipes for any celebration. Also, if there's any left over it's the kind of leftover recipe that in a sandwich with a salad becomes a real treat.
Remember to be generous when adding the rosemary, salt, and pepper, and you'll see how tasty it becomes!
Ingredients
- 1 piece of opened Iberian pork loin (approximately 1 Kg)
- 2 sweet onions
- 12 pearl onions
- 200gr manchego cheese in slices
- 125gr quince paste in slices
- 125ml manzanilla wine
- 2 glasses of water
- 2 tablespoons of oil
- Rosemary, salt and pepper
Preparation
- Heat a casserole, add the extra virgin olive oil (about 2-3 tablespoons) and add the two onions cut in julienne along with the pearl onions, with a little salt and pepper.
- Meanwhile, lay out the loin, place the manchego slices and the quince on top, roll it up, and finally tie it with a special cooking twine.
- Once the onions are almost golden, add our cut of meat to the casserole and sear it on all sides.
- Add the manzanilla, the water, season again with salt and pepper and add a few sprigs of rosemary for flavor.
- Let cook about 20-30 minutes over low-medium heat, until we check that the meat is done. We have the option, if we want, to give it a final touch in the oven to brown the top.
- Ready to plate and serve with vegetables or, why not, some french fries.
Round cocotte Evoltion Le Creuset, Pallarès carbon steel knife, Nezumi ceramic plate by Tokyo Design Studio and Mediterránea glass tumblers
Comments
Lina palomares lopez said:
Buenísimo y súper sabroso el membrillo con el queso.
Yo si puse manzanilla de vino.
Gracias
Encarna said:
Riquísimo!!!
Y si la manzanilla de vino!!!
Luisa said:
Buenas tardes,
La manzanilla es vino.
Isabel said:
La manzanilla es infusión o vino ?
Gracias
Mercedes said:
Una duda: la manzanilla se refiere a la infusión o al vino?
Mercedes said:
Una duda: la manzanilla se refiere a infusión o al vino?
Lydia said:
Una pinta deliciosa. Gracias por las recetas que nos regaláis a lo largo del año.