{"id":7960,"date":"2023-03-24T14:35:49","date_gmt":"2023-03-24T13:35:49","guid":{"rendered":"https:\/\/www.elciruelo.com\/?p=7960"},"modified":"2023-03-24T14:35:49","modified_gmt":"2023-03-24T13:35:49","slug":"stuffed-pork-loin-with-nectarines","status":"publish","type":"post","link":"https:\/\/www.elciruelo.com\/en\/stuffed-pork-loin-with-nectarines\/","title":{"rendered":"Stuffed pork loin with nectarines"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Nectarine&#8217;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&#8217;ll experience pure ecstasy. This is why we present you this delightful recipe:<\/span><\/p>\n<h3><b>Ingredients for 4-6 people:<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 kg of pork loin for stuffing.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">5 medium-sized El Ciruelo nectarines.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">50 grams of chopped raw almonds.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 sun-dried tomatoes in oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 dried apricots<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 ml sweet wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 fresh basil leaves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tsp cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tsp cumin powder<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt and black pepper<\/span><\/li>\n<\/ul>\n<h3><strong>Preparation:<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Combine the almonds with the sundried tomatoes together with a pinch of salt and pepper, then grind in a mortar. Once we&#8217;ve done it we&#8217;ll add the apricots and the spices and keep on grinding the mixture until we get a fairly homogeneous paste.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Peel the nectarine and chop about half of it finely. Leave aside the remaining piece.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preheat the oven to 180\u00ba.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Slice the remaining four nectarines into two parts and then remove the stone.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Heat a casserole over a high heat and brown the loin for two minutes on both sides and drizzle with oil.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Place the nectarines, flesh side up, around the pork loin and bake in the oven for 20 to 30 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Once cooked, remove from the oven and leave to rest for 10 to 15 minutes wrapped in aluminium foil.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Finally, cut the string and plate in fillets, serving with the nectarines and the sauce on top.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Please share with us how your recipe turned out on our social networks @elciruelofruits or @doceuva!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nectarine&#8217;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&#8217;ll experience pure ecstasy. This is why we present you this delightful recipe: Ingredients for 4-6 people: 1 kg of pork loin [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":7956,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-7960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stuffed pork loin with nectarines - El Ciruelo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.elciruelo.com\/en\/stuffed-pork-loin-with-nectarines\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stuffed pork loin with nectarines - El Ciruelo\" \/>\n<meta property=\"og:description\" content=\"Nectarine&#8217;s sweetness and acidity are the perfect match for meats, but especially for pork. 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