Mechado pork loin heart with Spanish sausage and Morita Chile Sauce
Ingredients
- 1 Middle back reed of approximately 800 g.
- 100 g. of sausage
- ½ chopped onion
- 2 garlic cloves, peeled and crushed
- ¼ kg. tomato
- 50 g. dried Morita chile
- 1 garlic clove
- 1 cup water
- ¼ cup white vinegar
- Oil
- Salt and pepper
Preparation
- Stuff and roll loin with sausage and onion evenly, tie it with thread and season with salt, pepper and garlic.
- Seal it on the griddle until golden brown and bake at 175 degrees for 30 to 40 minutes or until cooked.
- For the sauce Soak chiles in hot water for 15 minutes, blend with peeled tomatoes and the garlic.
- Cook the sauce for 5 minutes and finally add the vinegar and season.
- Before it boils, remove from heat.
- Slice the tenderloin into medallions and serve it on chile sauce.
- garnish with charro style beans.
