3 recipes of pork for Christmas

The dishes made with different types of meat are traditional in the cuisine prepared at Christmas with fish and seafood.

In this post we present 3 delicious recipes and simple to prepare, that we will elaborate with pork this Christmas and that we can present as a second course of the Christmas menu.

3 pork recipes ideal for Christmas

Stuffed pork rolls

Pork rolls are very easy to prepare, they are very tender and rich, and they tend to like everyone, especially the children of the house, as it is a very tender meat.

Ingredients for 6 people:

12 fillets of pork cut very thin.
2 small red peppers roasted and cut into strips.
300 grams of chopped spinach.
4 carrots cut into squares.
400 grams of tomato sauce, (homemade or industrial tomato sauce).
2 garlic cloves without skin and minced.
4 medium potatoes without skin and cut into squares.
A beaten egg for a French omelet.
200 grams of olives stuffed with peppers cut in half.
150 ml. of white wine.
250 ml. From mineral water.
Extra virgin olive oil
3 teaspoons minced parsley
A pinch of ground black pepper.
A pinch of cinnamon powder.
Salt

Elaboration:

We pepper the pork fillets and reserve.
In a pan with a little oil sauté the spinach together with the cloves of garlic, a little salt and sauté with soft fire for 5 minutes.
Beat the egg, make a French omelet, cut into 12 strips and reserve to fill.
On each fillet of pork we have a little braised spinach, a few strips of pepper, a piece of French omelette and roll the fillets tying them with a little cooking thread so they do not come loose.
Once they are tied, brown them in a pan with a little virgin olive oil.
We pray well on both sides.
In a pot we put the fillets of stuffed pork fillets and add the potatoes in squares, the carrot, the olives, the tomato sauce and cook with low heat for 5 minutes.
Next we add the water, the wine, the minced parsley, the cinnamon powder and we cook with slow covered fire and during 40 or 45 minutes.
We remove from the fire, and we serve everything in a platter or tray to take it to the table and arrange it in individual plates.

Stuffed pork tenderloin with pineapple sauce

The pork tenderloin is very tender and the recipe that we provide is easy to prepare and it is very tasty.

Ingredients

A one-kilo pork tenderloin
A can of pineapple in its juice of big size.
Extra virgin olive oil
A glass of white wine.
A pinch of salt.
A pinch of ground black pepper.

Ingredients for the stuffing:

8 garlic cloves without skin and minced.
150 grams of skinless and chopped almonds.
Thick mashed potatoes, (half a bag of mashed Maggi potatoes with 4 servings).
2 teaspoons minced parsley
Half of the pineapple slices.

Elaboration:

Open the pork tenderloin in the form of a book to put the stuffing inside and reserve.
At the time of filling it, we leave the most ugly part for us inside.
Open the pineapple tin and drain it reserving its juice.
Half of the pineapple wheels will be for the filling, the rest of the pineapple will be for the sauce and we will cut it into pieces.
We make the mashed potatoes following the steps indicated in the instructions of the mashed package, so that we get thick we will put half of the amount of liquid they indicate, water or milk.
Once we have the mashed ready, we reserve it for the filling.
To prepare the filling, place the diced garlic cloves, the almonds, the parsley, half the pineapple slices in the blender glass, and grind well until they form a dough.
Mix the filling mass with half the mashed potatoes.
We pepper the pork tenderloin on both sides.
Next we put the mixture that we have prepared in the open sirloin and carefully we go rolling it.
Once we have it rolled, tie the sirloin with kitchen thread so that the filling does not come out.
In a cauldron we put a small dish of olive oil to heat to brown the sirloin on both sides.
Once it is golden add the glass of white wine, and raise the fire so that the wine evaporates.
Next we added the pineapple juice, a pinch of salt, the pieces of pineapple that we had reserved and cooked with low and covered fire for 45 minutes.
Remove the sirloin from the cauldron and arrange in a dish or tray.
Then mix the sauce with the blender and serve it over the pork tenderloin.
The pork tenderloin can be accompanied with a garnish of vegetables, golden potatoes in squares, rice.

Pork with honey and spices

To prepare this recipe we will cut into squares a pork tenderloin since the sirloin is a part of the pork that is very tender once we cook it.

Ingredients:

A one-kilo pork tenderloin cut into squares or taquitos.
Extra virgin olive oil
Ground black pepper.
Salt.

Ingredients for the sauce:

Half a cup of wine vinegar, (coffee size).
100 ml. of red wine.
6 tablespoons of honey
A loaf of beef broth.
A spoonful of ground cumin.
A teaspoon of curry
A teaspoon of sweet pepper.
A pinch of ground black pepper.
A pinch of salt.

Elaboration:

We pepper the squares of pork.
In a pan put oil to heat and sauté a little pork all over, remove when golden brown and reserve.
In a bowl or bowl we put the vinegar, the wine, the honey, the cumin, the curry, the paprika, a little bit of ground black pepper and a little salt.
We stir to mix well.
Then pour the preparation over the pork that we have sautéed, stir and put back to the fire in the pan or in a cauldron.
We cook for about 15 minutes with soft fire, and covered with stirring frequently.
We have the pork and the sauce in a platter or tray to present it hot on the table.

Pork with honey can be served with a garnish of vegetables, a salad, rice, golden potatoes, or mashed potatoes.

From NatureVia we wish everyone to have a Merry Christmas! ThemesChristmas Pork Recipes Christmas Recipes