STUFFED LOIN TAPE

An exquisite recipe to surprise everyone!

Ingredients

• A strip of loin of one kilo or one and a half kilos open to fill
• 100 grams of smoked bacon
• 10 pitted dates
• 2 tablespoons of red fruit jam
• 1 onion cut into wedges
• Oil
• Salt and pepper
• 1 glass of white wine
• 1/4 glass of water
• A pinch of Cornstarch (optional)

Preparation

1. We start by chopping the dates. We booked
2. We open the spine tape in its entirety. We cut it in half and make two rolls for better handling. Season with salt and pepper on both sides
3. Then we fill starting with the bacon strips and on them the chopped dates. Roll up and bridle the meat
4. In a container we put oil and seal the rolls and put the onion
5. We freaked out a bit
6. Add the water, two tablespoons of jam and white wine. Remove and close the pot. Let cook 30 minutes
7. Remove the roll and let cool
8. Meanwhile, let the sauce cook a little longer, uncovered. If it is too liquid, dissolve a little cornstarch in cold water and add it to the sauce, leaving it to cook for 5 more minutes
9. Debride the meat and cut it into slices
10. We pass the sauce through the food mill and serve together with the slices of the roll.