SCRUSHED TROUGH 15 g
Use: Meat in sauces, salads, mulled wine. Ingredients Recipe:
Recipe :
Stuffed Pork Roast With Sage
Ingredients: boneless pork loin: 600 g sage: 10 strong mustard leaves: 1 tbsp. natural small Swiss soup
: 1 lemon juice : 2 tbsp. tablespoons salt, freshly ground pepper Preparation for Roast Pork Stuffed with Sage
1) Preheat the oven th.7 (210°C).
2) Degrease the pork loin, roll it up and tie it roughly.
3) Place in a saucepan and cover with cold water. Bring to a simmer and cook for 10 mins.
4) Take the roast out, cut the twine and leave to cool for 2 minutes. Add salt and pepper.
5) Wash, squeeze the sage and cut it into thin strips.
6) Add the sage to the petit suisse, the mustard and the lemon juice. Lightly salt and pepper.
7) Spread the stuffing in the center of the spine, roll up and tie again.
8) Put the roast in a baking dish and cook for 30 minutes.
9) Turn the roast halfway through cooking.
10) At the end of these 30 min of cooking, turn off the oven and let it relax for 5 min.
11) You can accompany this dish with tagliatelle fresh.
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