Christmas is coming and we cannot miss a perfect recipe in our recipe book to make our loved ones enjoy that day. The one brought to us by Luisa, author of Cocinando con mi Carmela , is an easy and quick recipe to prepare, and one that is very delicious: pork loin stuffed with quince. As you can see, it has everything!
When these dates come around, we are always looking for recipes to surprise our loved ones, and this one for stuffed Iberian pork loin will leave them wanting more.
My suggestion is to stuff the pork loin with quince and cheese. The sweet contrast of the quince with the meat, after melting with the Manchego cheese that combines so well, results in a surprise when enjoying it.
We have been preparing it at home for several years and it is a huge success. In fact, it has become one of the star recipes for any celebration. In addition, if there is any left over, it is the typical recipe for using up leftovers and is a real delicacy in a sandwich or with a salad.
Remember to be generous when adding the rosemary, salt and pepper, and you'll see how delicious it turns out!
Ingredients
- 1 piece of Iberian pork loin opened (approximately 1 kg)
- 2 sweet onions
- 12 French onions
- 200g of sliced Manchego cheese
- 125gr of sweet quince slices
- 125ml of chamomile wine
- 2 glasses of water
- 2 tablespoons of oil
- Rosemary, salt and pepper
Elaboration
- Heat a cocotte , add the extra virgin olive oil (about 2-3 tablespoons) and add the two onions cut into julienne strips along with the French onions, together with a little salt and pepper.
- Meanwhile, stretch the piece of loin, place the slices of Manchego cheese and quince on top, roll it up, and finally tie it with a special cooking string .
- Once the onions are almost golden, add our piece of meat to the cocotte and seal it on all sides.
- Add the chamomile, water, salt and pepper again and add a few sprigs of rosemary for flavour.
- Let it cook for about 20-30 minutes, at low-medium heat, until we see that our meat is ready. We have the option if we want to give it a final touch in the oven to gratinate the top.
- Ready to plate and serve with vegetables or, why not, some French fries.
Evoltion Le Creuset round cocotte , Pallarès carbon steel knife , Nezumi ceramic plate by Tokyo Design Studio and Mediterranean crystal glasses
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.