Pork Fillet

Pork Fillet Stuffed with Blood Sausage and Wild Mushroom Sauce

Pork Fillet Stuffed with Blood Sausage and Wild Mushroom Sauce

One of the most used meats in the holiday season is the stuffed pork loin.
This recipe is different and very tasty.Pork Fillet Stuffed with Blood Sausage and Wild Mushroom Sauce
If you want you can serve the meat without the mushroom sauce.

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In this case you can boil the roasting sauce until the meat is reduced to half the volume.

Ingredients for 8 people:

  • 1 pork loin with about 1.8 kg
  • 450g of rice Blood Sausage or another to taste
  • Kitchen wire
  • 3 tablespoons olive oil
  • 2 Laurel leaves cut in half
  • 1 sprig of rosemary
  • 125 ml white wine
  • 1 clove garlic, crushed
  • Salt q.s.
  • Black pepper q.s.
  • 400 ml meat stock
  • 50g butter
  • 450g frozen wild mushrooms
  • 30 ml of Madeira Wine or Sherry
  • 1 teaspoon of English sauce
  • 300 ml of cream

Preparation:

Pork Fillet Stuffed with Blood Sausage and Wild Mushroom Sauce

  1. Remove the skin from the Blood Sausage and cut into pieces.
  2. With a sharp knife cut the loin in a broad, thick steak.
    On top of the open loin, spread the well crumpled black pudding.
    Wrap and tuck the loin so that it is in its original form.
    With the kitchen wire tie the loin so the butter the filling inside.
  3. Place the loin inside a baking dish.
    Season the meat evenly with salt and black pepper.
    Around it, place the bay leaves, garlic, rosemary and white wine.
    With the fattest part of the meat facing up, water it with the olive oil.
    Finally, add the broth.
  4. Preheat oven to 190C (374F) and bake for 1 hour.
    After 1 hour, remove the meat sauce into a bowl and return the meat to the oven for 15 minutes.
    Strain the sauce and set aside 400 ml.
  5. In a frying pan, light the butter and let it warm.
    When it is hot, add the frozen mushrooms and when they begin to lose water, add the English sauce, the Madeira Wine and the 400 ml of the meat sauce.
    Boil about 10 minutes until the sauce thickens.
    Finally, add the cream, stir very well and as soon as it begins to boil, remove from the heat.
  6. After 15 minutes and when the meat is golden, remove from the oven.
    Remove the wire and cut the meat into slices.
    Serve the meat with the sauce, potato noisettes and sautéed asparagus.

Merry Christmas and Happy New Year

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