Ingredients:
- 1.5 kg of pork loin
- ½ cup (tea) Apple Cider Vinegar
- 2 tablespoons Shoyu Castle Sauce
- 1 finely chopped small onion
- 1 teaspoon salt
- 1 pinch of black pepper powder
- 8 slices of bacon
- 1 cup of water (tea)
- 1 tablespoon cornstarch
Filling
- 4 chopped apples
- 2 Tablespoons Lemon Juice
- 1 teaspoon corn starch
- 1 teaspoon salt
- 1 teaspoon rosemary
- Biquinho Castelo pepper to garnish
Preparation mode:
Season the loin with vinegar, soy sauce, onion, salt and black pepper. Leave in seasonings for at least 40 minutes. For the filling, mix the apple, lemon juice, cornstarch and rosemary.
Put it in a pan and lead to the fire, stirring for 2 minutes, to soften slightly. Remove and wait to cool down. Open a pocket on the side of the loin without separating the parts. Stuff the loin and tie with a toothpick and string.
Cover with the bacon slices. Place on a baking sheet, cover with aluminum foil and bake in a preheated medium oven (180°C) for about 1 hour. Remove the paper and let it brown for another 15 to 20 minutes. Remove, let cool and slice. In the roasting pan that roasted the sirloin, add the water, cornstarch and thicken. Serve over sliced loin. Garnish with the pout pepper and serve.
Tip: If you want garnish with 500g of small boiled carrots dipped in 2 tablespoons of olive oil and a pinch of salt.
