A very simple recipe for stuffed loin without an oven
The stuffed tenderloin is usually one of the most coveted dishes during Christmas Eve dinner, since pork is a classic of the Christmas holidays. However, for many, this dish can be difficult to prepare, and they dread cooking it in the oven.
Fortunately, there is an alternative recipe that is really simple and with which it is not necessary to use an oven for cooking. Next we will explain how to make it in a simple way.
Stuffed tenderloin ingredients
For the marinade
4 cloves of garlic
1 tablespoon of parsley
100 milliliters of olive oil
2 kilos approximately of pork loin
For the filling
800 grams of minced meat or ground meat, mixed half pork and half beef
1 teaspoon of parsley
1 or 2 garlic cloves
1 teaspoon of sweet or la vera paprika
Salt and ground black pepper to taste
250 grams of Serrano ham
1 or 2 garlic cloves and 1 onion
150 grams of mushroom
50 grams of raisins
50 milliliters of brandy
For the olive oil sauce
1 or 2 garlic cloves
1 onion
Salt to taste
200 grams of mushroom
50 grams of raisins
50 grams of prunes
1 teaspoon of sweet or la vera paprika
50 milliliters of soy sauce
100 grams of honey
The juice of 1 lemon
Half meat broth or water
To bind the sauce
Some water
1 teaspoon cornstarch or cornstarch
Steps to prepare the stuffed loin
Note: We will divide the process according to the stages of execution.
Preparation of the marinade
In a food processor, place the garlic cloves, parsley, and olive oil.
Cover the machine and turn it on to blend at medium speed. Once you have the marinade sauce, reserve.
Cut the tenderloin in half, but be careful not to go all the way down, it is only a slight cut that reaches less than a centimeter from the bottom.
Open the cut of the tenderloin very carefully so that you can place the filling there later.
From the sides, pass the knife in a row to spread the meat and unroll it, so that it is the same thickness, as you will see in the image below.
Make shallow horizontal cuts in the meat, so the marinade can be more easily absorbed by the meat.
With the help of a brush, spread the marinade over the entire length of the meat.
Place the marinated meat on a tray, where you have spread the marinade over the entire surface and also spread the marinade on the upper part of the loin. Additionally, let it sit overnight or at least 4 hours, covered with clear plastic wrap.
Preparation of the filling
Using the same marinade as above, add a little to the mixed ground beef, followed by a little parsley, garlic cloves, sweet paprika, and black pepper. Then stir well to integrate it.
Cover the ground beef and let it rest for the same amount of time as the marinated tenderloin.
After the marinade time has elapsed, place enough oil in a pan and let it heat up on the stove over medium heat. Place the meat on it and let it cook over medium heat to seal it.
Add a little salt to taste and then add a little Serrano ham when the meat has cooked. After a minute of cooking the meat and ham, remove the filling from the pan and reserve.
In the same pan where the filling was made, pour two cloves of garlic and let it cook until golden brown.
Add the onion to the minced skillet and sprinkle a little salt. Then add the sliced mushrooms and let them cook.
Add the raisins to the mixture and continue cooking, stirring.
After a minute, add the meat that you had reserved and continue mixing.
Finally, pour in the brandy and cook until the liquor evaporates completely.
Taste the filling and correct the seasoning before removing from the heat.
Remove from heat and reserve.
Assembling the stuffed loin
Sprinkle some salt to taste on the tenderloin and unroll to sprinkle salt inside. Then add some ground black pepper to taste.
Add the filling, spreading it over the entire surface of the spread meat, but leaving a couple of centimeters from the edges of the surface without filling, so that it is easier to roll.
Roll up the meat.
With the help of a wick or waxed thread, tie the tenderloin so that it does not unroll during cooking, passing the thread from below and wrapping the meat with it.
Turn the loin over and pass the thread to the ends, in order to tie also from the ends, passing it under the previous threads.
Once the thread is tied, it is time to cook.
Cooking the stuffed loin
Place a skillet over medium heat and pour in a little olive oil to heat it up.
Once the oil is hot, place the tenderloin inside and let it cook on all sides.
Once the tenderloin is sealed on all sides, set aside.
Preparation of the sauce
In the same skillet where you sealed the tenderloin, add one to two sliced garlic cloves again and let them brown.
Add an onion, chopped into small pieces and mix a little. Then add a little salt.
Add the sliced mushrooms and cook a little, sautéing.
Add the raisins and prunes, while continuing to sauté. Once it has cooked a little, add the paprika from the vera and the room soy. Continue sautéing and stirring as it cooks.
After a couple of minutes of cooking, add the honey and mix a little. Next, add the juice of a lemon.
Finish cooking the tenderloin
Quickly, once you have integrated the lemon juice, place the tenderloin in the pan and pour the meat broth or water over it, so that it covers half of the tenderloin.
Cover the pan and let it cook until it comes to a boil.
When it starts to boil, lower the heat to medium and leave it like that for 30 to 40 minutes.
Correct the seasoning of the meat and add salt if necessary.
After 15 minutes of cooking from the bottom, turn the tenderloin and let the other part cook for 15 more minutes. It is better to cook covered.
Cook for 10 more minutes, alternating and turning so that the tenderloin is juicier.
Remove the tenderloin from the pan and serve with the sauce.
Remember to remove the string before serving.
The stuffed tenderloin is a type of pork-based dish that should not be missing on the table during the Christmas party.