Tender and juicy, this is the best dinner idea ever! INGREDIENTS
1 kg of pork
400 g of varied mushrooms (oyster and shitake mushrooms)
3 eggs
100 g bacon
200 ml of white wine
900 g of potatoes
1 onion
1 head of garlic
20 g raisins
20 g pine nuts
Parsley
Salt and pepper
Extra virgin olive oil
METHOD
Add olive oil in the pan and add the mushrooms. Add the garlic and parsley, chopped bacon and season with salt. Remove from heat when the mushrooms have lost most of the water and start to sparkle the oil. Prepare three French tortillas to put in the filling.
Open the loin. You have to make two cuts to the spine (see in the video )
Fill the loin. Season the tenderloin with salt and pepper. Put the tortillas on top and distribute the filling well over the tortillas. Distribute the raisins and pine nuts over the filling. Close the loin. Roll it on itself to close it. Tie the loin with cotton thread.
Preheat the oven to 185 ‘ C (380’F)
Fry the lion from each side.
Prepare the pan, add sliced potatoes, onion, garlic, salt, olive oil and vine, top with lion. Bake for 1 hour.
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