INGREDIENTS:
* 1 ½ kilo pork loin
2 tablespoons lemon juice 4 tablespoons
*
grated onion * 3 tablespoons mustard * 1 ½
tomatoes green, coarsely chopped
* 10 tablespoons unsalted butter 2 tablespoons
corn oil
* 1 cup heavy cream * 2 eggs boiled
* 1 ½ cup chopped cilantro
* 1 hot pepper, finely chopped 1 cup
onion, thinly sliced \u200b\u200b
* Salt * Pepper to taste PREPARATION
:
1 .- At least 6 hours before serving put the back in a container other than metal and drizzle over the lemon juice. 2 .- Let
there for 1 hour.
3 .- Drain and dry. 4 .-
Smear the mustard, salt, pepper and grated onion.
5 .- Let this marinate for 4 hours.
6 .- In a large skillet melt 2 tablespoons butter with the oil and heat on medium.
7 .- Put there the whole loin and brown evenly.
8 .- Cover and cook for 40 minutes.
9 .- Remove from pan and let cool before cutting into thin slices.
10 .- Melt butter in skillet and fry remaining there tomatoes and simmer for 15 minutes, stirring occasionally, 1 sprinkle with salt to taste.
11 .- In a blender, place the cream, eggs, cilantro and tomatoes cooked, blend on medium speed, and little by little, trying to control the degree of spiciness, add the amount of chili you want.
12 .- In an ovenproof dish, place the previously cut back, causing it to retain its shape.
13 .- Pour the cream sauce and garnish with onion slices.
14 .- Bake preheated 350 º for 15 minutes, or until lightly browned and the onion all hot.
TIPS:
1 .- Preparation 25 minutes Cooking
2 .- in 2 hours.
Source: The Journal Menu Venezuela.
* 1 ½ kilo pork loin
2 tablespoons lemon juice 4 tablespoons
*
grated onion * 3 tablespoons mustard * 1 ½
tomatoes green, coarsely chopped
* 10 tablespoons unsalted butter 2 tablespoons
corn oil
* 1 cup heavy cream * 2 eggs boiled
* 1 ½ cup chopped cilantro
* 1 hot pepper, finely chopped 1 cup
onion, thinly sliced \u200b\u200b
* Salt * Pepper to taste PREPARATION
:
1 .- At least 6 hours before serving put the back in a container other than metal and drizzle over the lemon juice. 2 .- Let
there for 1 hour.
3 .- Drain and dry. 4 .-
Smear the mustard, salt, pepper and grated onion.
5 .- Let this marinate for 4 hours.
6 .- In a large skillet melt 2 tablespoons butter with the oil and heat on medium.
7 .- Put there the whole loin and brown evenly.
8 .- Cover and cook for 40 minutes.
9 .- Remove from pan and let cool before cutting into thin slices.
10 .- Melt butter in skillet and fry remaining there tomatoes and simmer for 15 minutes, stirring occasionally, 1 sprinkle with salt to taste.
11 .- In a blender, place the cream, eggs, cilantro and tomatoes cooked, blend on medium speed, and little by little, trying to control the degree of spiciness, add the amount of chili you want.
12 .- In an ovenproof dish, place the previously cut back, causing it to retain its shape.
13 .- Pour the cream sauce and garnish with onion slices.
14 .- Bake preheated 350 º for 15 minutes, or until lightly browned and the onion all hot.
TIPS:
1 .- Preparation 25 minutes Cooking
2 .- in 2 hours.
Source: The Journal Menu Venezuela.
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