Lombo Enrolado (Stuffed and Rolled Pork Loin) is a traditional Brazilian recipe for a classic dish of a pork loin stuffed with bacon, onion, carrot and apple that's roasted with white win to cook and served with a sauce made from the roasting juices. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Stuffed and Rolled Pork Loin (Lombo Enrolado).
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Lombo Enrolado (Stuffed and Rolled Pork Loin) a Classic Brazilian recipe for a dish of a pork loin stuffed with bacon, onion, carrot and apple that's roasted with white win to cook and served with a sauce made from the roasting juices.
Ingredients:
1kg pork loin
juice of 1 lemon
1 tomato, blanched, peeled, de-seeded and chopped
250ml dry white wine (or meat stock)
salt and freshly-ground black pepper, to taste
For the Stuffing:
1 dessert spoon oil
6 whole slices of bacon
2 bacon rashers, finely chopped
1 medium onion, chopped
1 carrot, grated
1 tart apple cored and chopped
3 dessert spoons, mix of parsley and chives, chopped
Method:
Using a sharp knife, open the loin and open out until flat. Season liberally with salt, black pepper and lemon juice. Cover and set aside to marinate for at least 60 minutes.
For the filling, heat the oil in a pan. Add the chopped bacon and fry until they render their fat and crisp up. Stir in the carrot, apple and green seasoning then mix well and fry for 4 minutes.
Use this mixture to cover meat side of the pork. Roll the meat tightly then cover with the whole bacon slices. Tie in place with butcher's twine then set in a roasting tin.
Transfer to an oven pre-heated to 200°C and roast for 30 minutes. At this point add the chopped tomatoes and the wine or broth. Turn the meat over to coat in the braise, then cover the ingredients, return to the oven and braise for about 60 to 80 minutes, or until the meat is cooked through and tender.
Drain off the excess liquid (use this to make a gravy) then return the meat to the oven and increase the temperature to 210°C. Roast, uncovered, for 15 minutes or until browned, then turn the meat over and allow to colour for 15 minutes more.
Remove the meat from the oven, cover and allow to rest for 15 minutes. Slice and serve accompanied by the pan juices thickened to a sauce.
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