Yummy

http://www.yummy.ph 57 December 2016R÷å屦N÷ģã^±ð¦±ģå÷ÚðœÚĻÖ6÷ðÍÍ|ðÚĪ|£XĎÚð|˜Ö£|ð¦3±Ī÷ðÎNŅĻÚIf serving rolled meats like morcon and embotido is a Christmas tradition in your family, changeVJKPIUWRVJKU[GCTD[OCMKPIUVWHHGFRQTMVGPFGTNQKPVJCVoUNQCFGFYKVJJQNKFC[ƃCXQTUServes 3 to 4Prep Time 20 to 30 minutesCooking Time 30 to 40 minutesFOR THE SAUTÉED LONGGANISA2 teaspoons canola oil100 grams longganisa (we usedCebu-style, casing removed)1 teaspoon chopped garlic1 tablespoon chopped white onions½ teaspoon chopped fresh thymeFOR THE BUTTERED SPINACH2 teaspoons butter2 teaspoons olive oil½ cup frozen cooked spinach,thawed and chopped3 teaspoons roasted andchopped cashewssalt and pepper``````300 to 400 grams whole porkÌi˜`iÀœˆ˜]LÕÌÌiÀyˆi`­ÞœÕV>˜>Îthe butcher to do it for you)1 teaspoon dried rosemary½ teaspoon dried oregano½ teaspoon dried thyme2 tablespoons olive oil, divided1 teaspoon chopped garlic½ cup kesong puti, mashedsalt and pepper1 tablespoon butter``````1 Make the sautéed longganisa: Heat oilin a small pan. Sauté longganisa, garlic,and onions for 3 to 5 minutes or untilmeat is cooked. Add thyme and mix.Set aside.2 Make the buttered spinach: Melt butterand heat oil in a pan. Sauté spinach andcashews for 1 to 2 minutes. Season withsalt and pepper. Set aside.3 *œÕ˜`LÕÌÌiÀyˆi`«œÀŽÜˆÌ…>“i>̓>iÌ̜y>ÌÌi˜>˜`iÛi˜œÕÌ°4 Combine herbs and 1 tablespoon oliveoil; rub mixture all over meat, reservingsome for the outside of the roll. Sprinkle}>ÀˆVœ˜Ìœ«œvLÕÌÌiÀyˆi`«œÀŽ°-«Ài>`kesong puti on top of garlic, leaving aborder around the edges. Place spinachmixture on the center in a cylindricalshape, then place longganisa mixtureon top of spinach. Carefully roll meat̜i˜VœÃi̅iÃÌÕvw˜}°/ÀÕÃëœÀŽÀœwith kitchen twine. Rub the outside withreserved herb mixture. Season with saltand pepper.5 Preheat oven to 360ºF6 Heat remaining oil and melt butter in alarge pan over medium-high heat. Searrolled pork until browned, about3 to 5 minutes per side. Reserve oil.7 Place tenderloin on a baking sheet androast in the preheated oven for25 to 30 minutes or until cookedthrough. Brush once or twice duringroasting with reserved oil. Allow to restfor 10 minutes before slicing. Drizzle withdrippings from roasting.