Batallé el Único loin steaks stuffed with tender garlic
An easy dish to prepare, but it requires a bit of time and effort. Batallé el Único stuffed loin is a main course for fine dining.
Ingredients
An 800g piece of pork loin Batallé el Único
2 bunches of young fresh garlic
8 potatoes
4 onions
200g of mushrooms in season
Stuffing:
2 roasted peppers
300g of spinach
50g of raisins
Rancid or cooking wine and sweet wine (moscatel)
A sprig of rosemary
Virgin olive oil
Salt and pepper
Elaboration
STEP 01: Make 3 lengthways cuts in the pork loin by opening it in the form of a book.
STEP 02: Clean and sauté the spinach in a pan for a minute with a thread of olive oil. Season.
STEP 03: In a bowl, mix the pepper cut into strips, spinach and raisins.
STEP 04: Stuff the pork loin with the previous mixture, wrap it and bind it with some butcher’s twine.
STEP 05: Wash and cut the mushrooms and garlic.
STEP 06: Peel and cut the potatoes and onions into slices of about half a cm and put them in the bottom of an oven tray. Add salt, pepper and a little oil.
STEP 07: Place the loin in the centre and cover the potatoes with the cooking wine and moscatel. Add some rosemary.
STEP 08: Cook the loin at 150ºC for 30 min. (Soak the meat with the cooking juices every 10 minutes.
STEP 09: Raise the oven temperature to 200ºC, add the mushrooms and young garlic.
STEP 10: Season and cook for another 10-15 minutes.
STEP 11: Take the oven tray out and let it stand for 5-10 minutes.
STEP 12: Cut the piece of loin into slices and serve them with the garnish from the tray and the resulting juices.
Observations
Add some hot water to the oven tray if you run out of liquid.
You can change the potato base for pumpkin or sweet potato.