Loin Stuffed With Alheira PâTé

1. 1

   Preheat the oven to 160u00b0 C.

2. 2

   Prepare the pate de alheira: remove the skin from the alheira and place in a frying pan. Beat the egg with the chopped parsley and add to the alheira, stirring very well.

3. 3

   Cut the loin as if it were unrolling, first making the cut leaving 1 cm in the bottom, until it reaches the middle and continue until opening the loin into a sheet.

4. 4

   Fill with pate, wrap carefully and tie with kitchen twine.

5. 5

   Slice the onion, then peel and seed the tomato. Peel the garlic.

6. 6

   In a baking dish place the onion, tomato, olive oil, wine, garlic, bay leaf and orange juice. Save a few slices of orange to put on top of the loin.

7. 7

   Place the loin on the baking sheet, season to taste with salt and pepper. Top with the orange slices you reserved.

8. 8

   Bake for 2 hours. Drizzle with the sauce in the middle of the baking.

9. 9

   At the end of the time, remove the lid and raise the temperature to 220 u00b0 for 10 minutes so the loin becomes golden.

* Per serving · 4 servings · Values may vary.