Waching daily Dec 27 2017

Hello everyone!

How are you?

Today I can not be happier because I bring recipe is delicious. I'm going

teach preparing a pork tenderloin Stuffed with Goat Cheese and Cranberries. Y

we will accompany with Chestnut Cream and although it may seem to you that it's a recipe

complicated, it is not at all. You'll see that paying a little attention and following

every step the result will be a plate exquisite.

Well, if you liked it all that I have cash and want to know how I have prepared,

Stay to watch the video.

And here are the list of ingredients we will need to prepare this steak

stuffed pork.

To begin with, when we go to buy the Sirloin, we will ask our butcher

we open it and we're ready to leave to fill it.

We already home and we will open it to spicing. And the filling and you will see that

It is very simple. We will put first a layer of bacon sliced. then he

we will place cheese medallions Goat (I bought a small goat cheese

and what I do is to waste the first part which is the bark) and then I cut

sliced ​​and I'll Putting distributed over of the pieces of bacon.

Then I'm dealing as a teaspoon blueberry marmalade over each

piece of goat cheese.

And with this we would have stuffed sirloin ready. Now we will start rolling

pressing it well so that we are not out nothing and is well compact and cerradito.

Once we rolled we will salpimentar by the outer side.

Now it's bridle sirloin, for it we will help a piece of yarn or

rope. Let's start by first one double knot (so it does not slip) and then

let's go past the rope in this way. Let's pass below the tenderloin,

we press a little to make us look good closed and then left us no loose flesh,

and so we will continue bridling all tenderloin until we get to the part

down. Then we will pass also a rope lengthwise and back

again passing the rope in the same way than before. And although this is not the way

wherein a flange sirloin, because it is not It is the technique used, but as I was

hurry I decided to do it this way I took less time. Although not the best

Flanged world assure that meat apretadita was well that is what

about.

Once ready it count him going to happen to a baking dish and you are going to book

because now we will make the sauce.

Let's cut the rest of the slices, which we have left over filling, bacon. The

let's cut into small pieces.

We also put a frying pan and let to add as a tablespoon oil

made of olives. Add chopped leeks and half let it begins to soften a little.

When it starts to transparent, add the chopped bacon.

A medium-high heat let's go letting the bacon slowly, letting go all

fat and go gilding.

We will also incorporate a twig Rosemary and I recommend that you use fresh rosemary,

because it gives so much flavor to the sauce and then it is rich.

Now let's leave about 5 minutes until It has done very well the bacon and leek.

When already well doradito you may have let add 10 ml. of balsamic vinegar and 100

ml. black beer. Raising the fire stop and let evaporate very well all alcohol.

When you spend as about 2 minutes we will add fresh blueberries. Mix well

and we will salpimentar to our liking. try before adding salt because the bacon

I can throw a little salty.

We can only mix a little to all ingredients are well distributed

and we have the sauce ready.

Now let's take over the tenderloin, twig placed above the sirloin

you also give flavor and we will bring to the oven preheated

at 200 ° C. And we will leave as about 15-20 minutes.

While we will be preparing cream chestnuts. We put in a saucepan chestnuts

and potatoes already peeled. Add salt and pepper and add water to cover

While all potatoes. We we weighed the heat until it begins to boil.

By the time it begins to boil the we will have about 15-20 minutes. Practically

the time it takes to get the sirloin.

Pinchais potatoes and chestnuts for check already tender and if so

and we can remove from heat.

Out of the fire we will add the cream Cook. With mixer we will crush

until a fine cream.

When ye list we are going to book until we take to the table. Notice above that

has good pint, I assure you this cream is delicious served with meat

the list will also have to remove it from the oven.

To present and bring to the table, First I remove the rosemary branch, I retreat

all the sofrito has been above and I'll get the steak on the table

where I will present.

Now I'm cutting the ropes podérselas remove all and not left me

any. Then it's as simple as picking, remove all the strings sideways,

pull them, and we have our steak cleansed.

In this case, I like to take it to the table presented in the same wooden board.

What I do is cut all the sirloin with a transverse cuts like a centimeter

and means thick.

After each slice separated leaving a little falling slightly over one another. After,

above, I put the sauce in which He has cooked tenderloin. I put one hand

and the other took her in a gravy boat to the table. I put a couple of sprigs of fresh rosemary

and I cast the chestnut cream in bowls so people go serving together

with the sirloin.

Well I hope you liked my recipe from today. And I tell you that this recipe formed

part of my menu Christmas Eve dinner. At home they were all happy, so is

that if any of you do you urge to prepare some of my recipes this Christmas, not

neglect to share a picture with me in social networks.

And for those who still do not ye subscribed to the channel, I invite you to do

so do not miss any of the recipes I have prepared to you.

And as I say goodbye, I am wishing everyone that you spend a Merry Christmas and a Happy New Year.