Beaf Recipes

Baked Stuffed Loin

Baked Stuffed Loin

Baked stuffed loin is a savory dish that tantalizes the taste buds with its rich flavors and tender texture. Starting with a succulent loin of pork or beef, the meat is carefully seasoned and then butterfly-cut to create a spacious pocket.


1 pork loin of 1 kilo
Salt and pepper to taste
100 grams of bacon, chopped
2 onions, chopped
150 grams of mushrooms, chopped
150 grams of castile walnut, chopped
2 tablespoons of different colored peppers
4 tablespoons olive oil
50 grams of butter


Place the pork tenderloin on a clean surface.  Press firmly with the palm of your hand and cut lengthwise, about 1 or 2 centimeters from the base.  Slice in a butterfly shape, taking care not to reach the other end.  Slice again on the thicker side to form a long, flat rectangle.
Flatten with a meat flattener to a uniform thickness.  Booking.

Fry the bacon over medium heat until it begins to release its fat.  Then add the onion and mushrooms, and cook until the onion is transparent.  Add 100 grams of chopped walnut and cook for 5 more minutes.

Preheat the oven to 180°C.
Spread the filling on the flattened side of the loin.  Roll up the short end.  Tie the two ends with thread so that it retains its shape.

Crush the rest of the walnuts and colored peppers.  Cover the entire outside of the roll with this mixture.

Heat the oil in a large frying pan.  Add the stuffed loin and sear on all sides until golden brown.  Place it in a baking dish (on a grill) and brush the surface with the butter.
Bake for 1 hour.


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