Pork loin stuffed with quince jelly, with red wine and garlic sauce, wheat fritters with goat,s cheese and sauteed
Ingredients
800 g loin of pork200 g quince jelly
300 g raisins
600 g wheat peeled and cooked
200 g goats cheese grated
2 large beets cooked and peeled100 g peas peeled and cooked
½ onion
5 g red pepper ground
120 ml red wine
salt
pepper
butter and oil to taste.
Preparation
Wheat fritters
Finely grind the wheat, mix in the goat's cheese, season with salt and pepper. Pour into a butter-greased mould; place knobs of butter on top of the fritter. Bake at 180ºC until golden.
Sauce
Chop the onion into tiny cubes, then brown in a little oil; add in red wine, then reduce a touch. Add in the spoonful of red pepper and leave to cook on a low heat for 5 minutes. Blend and strain. Place in a saucepan, heat, then rectify the seasoning.
Saute
Chop the beet into fingers and sauté in a little butter. Add in the peas and season.
Meat
Make a t-shaped incision into the meat and fill the resulting gap with the quince jelly and moistened raisins. Season the pork, then fry in a little oil. To serve: cut the loin into slices and add to a portion of the fritter, the sautéed beet and peas and the sauce.
