STUFFED PORK LOIN
800 gr of pork loin
250 gr seasonal mushrooms
2 sprigs of parsley
2 sprigs of rosemary
50 g breadcrumbs
200ml sweet wine
Olive oil Salt and pepper
1.peel 1 pear and 1 apple, core them and cut them into small cubes, wash and dry the parsley and rosemary, peel and chop the onion and garlic, remove the earthy part of the mushrooms, wash them without soaking them and dry them, little 200 gr and reserve the rest, sauté the minced meat for 2 minutes in a pan with a trickle of oil.
2.Add the onion, garlic and diced fruit and sauté for 2 more minutes, add the breadcrumbs and herbs and salt and pepper, preheat the oven to 200°.
3.Clean the loin, open it in the form of a book and season with salt and pepper, distribute the filling and roll it up, wash and dry the other 2 fruits and cut them into cubes.
4.tie the loin with kitchen string, brown it in oil and put it on the plate, pour the wine and 200 ml of water and roast for 1 hour, brown the fruit cubes in oil, add the reserved mushrooms and sauté for 2 minutes, season and pour the juices from the roast and let it reduce.
5.Cut the loin into slices and serve it with this garnish.