Nectarine’s sweetness and acidity are the perfect match for meats, but especially for pork. In addition, when we fill the meat piece with chopped almonds, tomato and dried apricots, fresh basil and spices, you’ll experience pure ecstasy. This is why we present you this delightful recipe:
Ingredients for 4-6 people:
- 1 kg of pork loin for stuffing.
- 5 medium-sized El Ciruelo nectarines.
- 50 grams of chopped raw almonds.
- 3 sun-dried tomatoes in oil
- 3 dried apricots
- 100 ml sweet wine
- 4 fresh basil leaves
- 1 tsp cinnamon
- 1 tsp cumin powder
- Olive oil
- Salt and black pepper
Combine the almonds with the sundried tomatoes together with a pinch of salt and pepper, then grind in a mortar. Once we’ve done it we’ll add the apricots and the spices and keep on grinding the mixture until we get a fairly homogeneous paste.
Peel the nectarine and chop about half of it finely. Leave aside the remaining piece.
Lay the loin on a tray and season with salt and pepper a little. Sprinkle with the almond mixture but leave a couple of centimetres mixture free on both sides. Spread the chopped nectarine over the top and then roll up. Now, use kitchen twine to tie the pork loin as well and season again with salt and pepper. If you have enough time, keep it in the fridge for a few hours or for the next day.
Preheat the oven to 180º.
Slice the remaining four nectarines into two parts and then remove the stone.
Heat a casserole over a high heat and brown the loin for two minutes on both sides and drizzle with oil.
Place the nectarines, flesh side up, around the pork loin and bake in the oven for 20 to 30 minutes.
Once cooked, remove from the oven and leave to rest for 10 to 15 minutes wrapped in aluminium foil.
Turn the pan back to medium heat and then add the wine and a dash of water or chicken broth. Squeeze the juices from the pork loin onto the aluminium foil. Now taste the sauce and, in case it is too acidic, add a little sugar or honey.
Finally, cut the string and plate in fillets, serving with the nectarines and the sauce on top.
Please share with us how your recipe turned out on our social networks @elciruelofruits or @doceuva!