Roast pork loin with sausage stuffing with Balsamic Vinegar of Modena
Roast pork loin with sausage stuffing with Balsamic Vinegar of Modena
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Roast pork loin with sausage stuffing with Balsamic Vinegar of Modena


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Ingredients (for 4 person):

1 1/4 pound pork loin, 1/4 pound sausage, 1 spoonful farmhouse mustard, 1 shallot, Butter, Balsamic Vinegar of Modena PGI, Extra-virgin olive oil, Salt and pepper

Preparation:

Using a long, sharp-tipped knife with a smooth edge, make a deep slit in the loin of pork. Widen using the handle of a wooden spoon and work the sausage into the opening. Season the meat with salt and pepper, rubbing them in with the hands. Now wrap the meat in a sheet of moistened greaseproof paper, secure with string, place in an oven dish, moisten with olive oil and cook at 190į for 50-55 minutes. Pierce the meat with a toothpick to see if itís ready: if the liquid which comes out is clear, the meatís done; if itís pink, cook a little longer. When the roast is ready, remove from the oven and keep it hot. Pour the cooking liquids into a bowl. Just before the roast is cooked, chop the shallot and cook it in a large knob of butter for 4-5 minutes. Then add the mustard, one finger of Balsamic Vinegar of Modena PGI and the liquid from the roast. Simmer this sauce for 5 minutes until it thickens. Slice the roast - the slices should not be too thin - and serve with the sauce Ö




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