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Coroa de Lombo >>
Ingredients:
- Pork Loin – ask butcher for pork loin cut to form a crown (with the bones)
- Salt coarse 1 pinch
- Garlic chopped 2 tbsp
- Onion chopped 2 heaping tbsp
- Parsley 2 pinch
- Chicken stock concentrate 1 tbsp
- Sweet pepper paste 2 tbsp
- White Wine 1 cup
- Olive Oil 1/2 cup
- Water 1 cup
- Butter 1 tbsp
- Mustard 3-4 tbsp
- Havarti Cheese enough to cover length of loin
- Black Plums enough to spread over length of loin
- Lemon 1 peeled
- Bay leaf 2 or 3 to taste
- Sweet potato enough for planned servings
- Asparagus enough for planned servings
STEPS:
- In a bowl mix 1 pinch of salt, 2 tsp of garlic, 2 heaping tbsp of onion, a pinch of parsley, 1/2 tbsp of chicken stock concentrate (powder or cubes), 1tbsp of sweet pepper paste, 1/2 cup of white wine, 3 tbsp of olive oil and about 8 medium potatoes quartered to be roasted in the oven. Add 1/2 cup of water, mix well and pour it all into a roasting pan. Add 1 heaping tbsp of margarine and place in the oven for 30 minutes at 350F.
- With the loin spread about 3 – 4 tbsp of mustard and cover with Havarti slices, then place the plums on top and fold the meat up to the bones. Sew the meat so it holds the stuffing, then grab the ends with the bones pointing up and sew the ends to each other.
- Now that you have your crown place it in a roasting pan. Mix another batch of sauce. Quantities/proportions are about the same as for the potatoes but subtract the water and add the bay leaf. Pour over the meat and rub on the sides, then place the peeled lemon in the center of the crown. It goes in the oven and should be monitored and basted just like a turkey.
- The asparagus are sautéed in olive oil with a pinch of salt and garlic.
Serve with sweet potato and asparagus. Enjoy! |
