This easy recipe of pork stuffed with vegetables sauce is the wildcard of these parties at my house. It will serve for the Christmas dinner, which for the new year sandwich or food from friends, because it is a very simple and quick to prepare recipe.

Does the job the butcher to us which will be which should prepare the meat. To my I like to make this pork stuffed with pork leg meat, and I ask the butcher it prepare me for messing filled (but bundled).

The most clean and beautiful part is the part inside and this is which we should turn upside down when making it so well to wrap it is part of the meat clean and so beautiful out.

I leave the video and recipe and I hope you like it and, or enjoy this holiday season.

Directions

Ask the butcher to clean us the ham by removing fat and opening the flesh in skirt or book to fill it.

Salt pepper on both sides and let you more beautiful side face down (will be which will see one time liemos meat stuffed)

Spread all over the pork with pate. I used a pâté of duck with small pieces and was a delight in the flesh.

Then cover all the meat with a few slices of bacon.

On one side of the meat, place a thread of prunes and other Dried apricots (dried peaches).

Open the pot of truffles and laminating them all forming a thread on the meat.

Now we are going to wrap the meat. Turn the meat and continue rolling meat making sure that it is well prieta.

When we finished we help you tip to close the package on the sides. With help of bridar thread, tie the meat so that the package is tightly closed.

Put the baking sheet with abundant olive oil heat. When the oil is hot, Brown the meat on all sides. Once well browned, add the cognac and vegetables. Add meat concentrate and half a glass of water.

Cover with foil aluminium. Bake at 200 degrees for 30 minutes, leaving the last 5 cover so that meat is browned on top.

Let stand for at least one couple of hours before removing wires and cut it.

Remove the meat and leave it on a cutting board. In a bowl put all vegetables with meat juice and with help of a blender blend until obtaining a fine puree. If the sauce is very thick, add a little water and continue mixing until desired texture.

Cutting thin wheels (to my I like middle finger approximately because I prefer thin rather than thick, but it depends on your taste).

Serve with applesauce, hot sauce and boiled potatoes.

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