Porto loin stuffed with “farinheira” sausage

Serves 4 people

INGREDIENTS

Lamb

• 1 pork loin approx. 1Kg
• 1 “farinheira” sausage
• 6 shallots
• 4 garlic cloves
• 1 tbsp. paprika paste
• Olive oil, as needed
• Salt and pepper, as needed
• 1 bay leaf
• Rosemary, as needed
• 3dl White wine
• Chestnut rice
• 1 cup long-grain rice
• 2 cups water
• 1 red onion
• 1 cup frozen chestnuts
• Olive oil, as needed
• Salt, as needed
• Roasted apricots
• 1 dozen apricots
• 1 drizzle of olive oil
• 2 to 3 tbsp. honey
• Salt and pepper, as needed

INSTRUCTIONS

Preparing the Kid and Potatoes

1. Arrange the loin, removing the fat and making a cut on the inside so that you can insert the “farinheira” sausage. Arrange on a baking tray.
2. Season with the finely chopped garlic cloves, white wine, paprika paste, bay leaf, salt and pepper and rosemary. Blend it all together and leave to marinate for 30 minutes, preferably in the fridge.
3. Then drizzle the olive oil over the loin and bake in a preheated oven at 160°C for 60 to 90 minutes until the loin is nicely browned. Drizzle occasionally with the sauce itself and also with a little water if necessary.
4. Meanwhile prepare the chestnut rice. Place the chestnuts in a pan with boiling water and a pinch of salt and cook for a few minutes (+/- 10 minutes), the ideal point is when they are tender enough to mince (do not overcook or they will easily fall apart). Set aside.
5. In another pan, add a drizzle of olive oil, add the chopped red onion. Cook until translucent. Add the washed and drained rice, fry for a few moments and add the water or broth and season with salt. Cook for 10-12 minutes over a low heat.
6. Two minutes before the rice is cooked, add the chopped chestnuts and blend them in. Adjust the seasoning and set aside.
7. Cut the apricots in half and remove the kernel. Arrange on a baking tray lined with baking paper. Drizzle with olive oil, the honey and season with salt and pepper. Place in the oven (at the same temperature as for the pork loin) and let caramelise for approximately 10 to 15 minutes.
8. Remove the pork loin from the oven and serve in slices, decorating them all around with roasted apricots sprinkled with chopped pistachio nuts. Serve with the chestnut rice.
9. Pair with a Red Reserva Wine and Open your Senses to the Moments.

Enjoy your meal