Venezuelan cuisine | Pork tenderloin

To Venezuelans we like the pork meat, go if we like it, prepare it in many ways, roasted, fried, stewed, in sauce ... well, I assure you that its preparation is simpler than it seems many times. Pork tenderloin can be refilled with plenty of vegetables and fruits, it accepts many marinades, in fact its preparation is a matter of creativity. Today I give some tips to prepare a pork loin that is glorious, this roast will undoubtedly be a dish that will decorate your table and enhance your culinary skills. The pork tenderloin that we sell in the butcher comes with a considerable layer of fat, this layer can serve us some recipes for roasted spine to taste, but should be removed with a sharp knife and if used is placed above lean meat and then tie, when the meat is cooked is removed. This lean meat absorbs very well the flavor of the sweet species or fresh herbs, accepts the marination in fruit or aromatized wines very well, also makes a good combination with fruit fillings such as apple, peach, raisins and sultanas. prunes, is also an ally of cream cheese with fruits or various herbs, with vegetables, ham, pineapple and bacon, the variety of fillings is definitely extensive, use the ingredients that please you and let your imagination fly, but do not overload the spine with many flavors, this meat has good taste with simple additions. Then I put my favorite recipe the tenderloin stuffed with cream cheese and with fennel.

Ingredients

1 loin of pork of 1.5 Kg.
1 fresh fennel
1 cream cheese of 227 gr.
2 cups apple wine
1 carrot
1 thick celery branch
1 small garlic
salt and pepper to taste
enough frying oil

Preparation

When you have the pork loin in your hands, remove part of the fat layer with a sharp knife, leave only a little of it on one side to flavor the roast, reserve the remains, then insert a long and sharp knife into the center of the meat rotate it carefully creating an opening where you can fill the loin. Cut the top of the fennel into medium pieces, insert into the opening of the loin, rub the meat with the remnants of fennel, salt and thick pepper, marinelo in the apple wine for 4 hours, after that time remove the meat and roll it in a clean, dry cloth to remove excess liquid, insert chunks of cold cream cheese into the opening and set aside. In a large pan and large enough warm oil, place the loin on the side of the fat and let it brown well, brown well on all sides and remove, on a baking tray place the leftover pork remains when cleaning the meat, on this place the loin, add carrot, celery and garlic clove, cut into large pieces around the loin, bring to the oven at 400º for 1 ½ hour, when well cooked remove and let stand for 15 minutes before cutting. The remains that remain in the broiler can serve to prepare a sauce, warm the broiler and break the bottom with wine, strain and you will get the base for a wonderful sauce. Serve with steamed potatoes, or mashed potatoes and vegetables.

I share with you a Venezuelan recipe very rich in flavors so elavora our Venezuelan food