Yummy 201612

http://www.yummy.ph 57 December 2016

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If serving rolled meats like morcon and embotido is a Christmas tradition in your family, change
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Serves 3 to 4
Prep Time 20 to 30 minutes
Cooking Time 30 to 40 minutes

FOR THE SAUTÉED LONGGANISA
2 teaspoons canola oil
100 grams longganisa (we used
Cebu-style, casing removed)
1 teaspoon chopped garlic
1 tablespoon chopped white onions
½ teaspoon chopped fresh thyme

FOR THE BUTTERED SPINACH

2 teaspoons butter

2 teaspoons olive oil

½ cup frozen cooked spinach,

thawed and chopped

3 teaspoons roasted and

chopped cashews

salt and pepper

300 to 400 grams whole pork

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the butcher to do it for you)

1 teaspoon dried rosemary

½ teaspoon dried oregano

½ teaspoon dried thyme

2 tablespoons olive oil, divided

1 teaspoon chopped garlic

½ cup kesong puti, mashed

salt and pepper

1 tablespoon butter

1 Make the sautéed longganisa: Heat oil

in a small pan. Sauté longganisa, garlic,

and onions for 3 to 5 minutes or until

meat is cooked. Add thyme and mix.

Set aside.

2 Make the buttered spinach: Melt butter

and heat oil in a pan. Sauté spinach and

cashews for 1 to 2 minutes. Season with

salt and pepper. Set aside.

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4 Combine herbs and 1 tablespoon olive

oil; rub mixture all over meat, reserving

some for the outside of the roll. Sprinkle

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kesong puti on top of garlic, leaving a

border around the edges. Place spinach

mixture on the center in a cylindrical

shape, then place longganisa mixture

on top of spinach. Carefully roll meat

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with kitchen twine. Rub the outside with

reserved herb mixture. Season with salt

and pepper.

5 Preheat oven to 360ºF

6 Heat remaining oil and melt butter in a

large pan over medium-high heat. Sear

rolled pork until browned, about

3 to 5 minutes per side. Reserve oil.

7 Place tenderloin on a baking sheet and

roast in the preheated oven for

25 to 30 minutes or until cooked

through. Brush once or twice during

roasting with reserved oil. Allow to rest

for 10 minutes before slicing. Drizzle with

drippings from roasting.