Pork loin stuffed with a garnish of candied endives. Recipe with Thermomix to show off

This recipe for pork loin stuffed with a garnish of candied endives is one of those preparations that a priori seems very complicated but in reality it is not, the only thing that happens is that it has many ingredients and they have to be cooked in their proper measure.

If we are interested, we can precook this recipe until the sauce is crushed. We can reserve the endives inside the bag in the fridge, the wrapped meat and the sauce in an airtight container. Thus, 15 minutes before serving the recipe we will only have to heat it.


For 6 people
  • Butter 70 g
  • Diced bacon 70 g
  • Celery (the white part of the stem) 50 g
  • Onion 200 g
  • Apple 150 g
  • Pitted prunes 90 g
  • Brown sugar 50 g
  • 3 tablespoons breadcrumbs
  • Fresh parsley 8 sprigs
  • Salt
  • Ground black pepper
  • Pork loin in one piece 1 kg
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon liquid caramel
  • Endives cut in half lengthwise 4
  • Carrot 50 g
  • Meat broth 600 g
  • Herb salad (bay leaf, thyme, rosemary, etc.)

How to make pork loin garnished with candied endives

Difficulty: medium
  • Total time 3 h 30 m
  • Elaboration 3 h 30 m

The first thing is to prepare the pork loin. With a ham knife (long and narrow blade), we cut the loin through the center longitudinally. We cut a cylinder with a diameter of 5 cm in the center of the loin and remove the excess meat. We can also ask the butcher to prepare it for us.

We put 30 g of butter and the bacon cubes in the glass and fry 5 min / 120ºC / spoon speed. We remove the bacon and leave the butter in the glass. Add the chopped celery and 60 g of chopped onion, chop 3 sec / speed 5 and sauté 5 min / 120º / reverse turn / spoon speed.

Add the peeled and diced apple, the chopped plums and the brown sugar and sauté for 6 min / 120º / reverse turn / spoon speed. Add the reserved bacon, the breadcrumbs, the chopped parsley, salt and pepper. Mix 1 min / 100ºC / speed 1. Remove the filling from a bowl and let it cool completely for a minimum of 2 hours.

We put the filling inside the loin, on both sides and tie with a kitchen thread so that the filling does not come out. Season with salt and pepper. Heat 20 g of butter and 1 tablespoon of oil in a frying pan and brown the loin on all sides. We place it on plastic wrap, water it with the caramel and wrap it with the film.

In the same pan we melt 20 g of butter and brown the previously seasoned endives. We put them in a large roasting bag and close. We put the bag with the chicory and the meat wrapped in film inside the Varoma container, cover and reserve.

We put in the glass 140 g of chopped onion, the chopped carrot and 1 tablespoon of oil. Chop 4 sec / speed 4 and sauté 5 min / 120ºC / reverse turn / spoon speed. Add the meat broth and the herb bundle. Put the Varoma in its position and program 30 min / Varoma / reverse turn / speed 1. We turn the meat and chicory, cover and program 20 min / Varoma / reverse turn / speed 1.

We remove the varoma and let it warm for about 15 minutes. Remove the herb bundle from the glass, place the beaker on the lid and crush 30 sec / speed 10. Remove the film from the meat and remove the endives from the roasting bag, add the juices of both to the glass. We program 5 min / Varoma / speed 2. We pour the sauce in a sauce boat. We remove the kitchen thread from the loin, cut it into slices and immediately serve it with the endives and the sauce.

What to accompany the stuffed pork loin with a garnish of candied endives

This recipe for stuffed pork loin garnished with candied endives is ideal to prepare in advance. This meat is delicious washed down with the sauce, so don't skimp when you serve it. Endives are great, so I assure you of the triumph among all your diners. Serve it with a good slice of bread and a glass of a wine of your choice.

Tags:  Fish Meats And Birds Desserts 

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