Stuffed Iberian pork loin
Christmas is approaching and a perfect proposal to make our family enjoy that day cannot be missing from our recipe book. The one that Luisa, author of Cooking with my Carmela , brings us is an easy and quick recipe to prepare, and the most delicious: pork loin stuffed with quince. As you can see, it has it all!
When these dates arrive, we are always looking for recipes to surprise our loved ones, and this stuffed Iberian pork loin will leave you wanting to repeat.
My proposal is to fill the pork loin with quince and cheese. The sweet contrast of the quince with the meat, after also merging with the Manchego cheese that combines so well, results in a surprise when it comes to enjoying it.
At home we have been preparing it for several years and it is a success. In fact, it has become one of the star recipes of any celebration. Also, if it is left over, it is the typical recipe for use that in a sandwich and with a salad is a real delicacy.
Remember to be generous when adding the rosemary, salt and pepper, and you will see how tasty it turns out!
Ingredients
- 1 piece of Iberian pork loin open (approximately 1 kg)
- 2 sweet onions
- 12 french onions
- 200g of sliced Manchego cheese
- 125gr of sliced sweet quince
- 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 julienned onions together with the French onions, together with a little salt and pepper.
- Meanwhile, stretch out the loin piece, place the slices of Manchego cheese and quince on top, roll up, and finally tie it with a special cooking rope .
- Once the onions are almost golden, add our piece of meat in the cocotte and seal it on all sides.
- Add the chamomile, the water, add salt and pepper again and add a few sprigs of rosemary to give it flavor.
- Let cook for 20-30 minutes, over low-medium heat, until we verify that our meat is ready. We have the option if we want to give it a last touch in the oven to gratin on top.
- Ready to plate and serve with vegetables or, why not, some French fries.
Round Evoltion Le Creuset Cocotte , Pallarès carbon steel knife , Nezumi ceramic plate from 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.