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.