Lomo De Cerdo Relleno De Peras Y Frutos Secos Caramelizados Recipes

Steps:

• In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
• In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.

Steps:

• 1. Con un cuchillo afilado cortar el lomo de cerdo al centro y a lo largo, sin llegar a los extremos, de modo de formar un bolsillo. Sazonar la carne con sal y pimienta y reservar. 2. En una olla colocar el vino, palos de canela, tomillo y laurel a gusto; agregar las peras y cocinar a fuego medio hasta que las peras estén cocidas pero firmes. Retirar del fuego y reservar las peras y el vino por separado. 3. En un bol colocar las ciruelas y verter encima el vino reservado; dejar remojar hasta que las ciruelas estén blandas, y estilar. Reservar el vino. 4. Rellenar la carne reservada con las peras reservadas y las ciruelas; juntar la carne para contener el relleno y amarrar con una pitilla. 5. En una fuente para horno calentar aceite a fuego alto, agregar la carne rellena y sellar hasta dorar por ambos lados. Añadir la cebolla, brandy, tomillo y hojas de laurel a gusto. Verter 1 taza del vino reservado y cocinar en un horno a temperatura alta 40 minutos o hasta que la carne esté dorada. Incorporar los champiñones y cocinar unos minutos más; retirar del horno y servir de inmediato.