Mechado Pork Loin with Mushrooms and Bacon

Ingredients

  • 1 Middle back reed of approximately 800 grams.
  • 300 g. fresh mushrooms
  • 250 g. smoked bacon
  • 2 Garlic cloves, peeled and pressed
  • Oil
  • ½ cup mayonnaise
  • 250 g. unsweetened plain yogurt
  • 1 chopped chipotle chile
  • Salt and pepper

Preparation

  • Roll the loin with mushrooms and bacon.
  • Roll and tie with thread.
  • Season with salt and garlic pepper.
  • It is sealed on the griddle until golden brown, then bakde at 175°C for 30 to 40 minutes or until cooked.
  • Slice into medallions.
  • Place medallions on a sauce made of mayonnaise mixed with yogurt and chopped chipotle.
  • Serve with potato wedges and spice.
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