Recipe of pork stuffed with cheese and quince

Directions

1. With a preheated oven at 220 degrees Celsius, we will place our pork tenderloin on a cutting board with special care to leave down the part of the skin. We will cut to open the flesh as if it were a book and add the salt and pepper.
2. Our next step is to place the slices of cheese and in the center of the meat, on which we will spread the leaves of sage sprigs. Is this the time to roll up the meat, leaving inside the quince cheese filling and then to proceed to tie the piece with a small rope, at intervals of three centimeters between roped and roped.
3. On a baking sheet post the remaining thyme and sage, with the two halves of the head of garlic. At this point we will place the stuffed pork loin, skin side up, sprinkle it with olive oil and generously salt and pepper.
4. With the oven preheated, we introduce the tray and cook them our piece for about 20 minutes until the skin is crisp and golden. After that time, we will reduce the oven temperature to 180 degrees Celsius until we see that the meat is cooked. At that time, we will draw the piece from the oven, we will place it on a plate and let it sit for a while.
5. To prepare the sauce, pour the sherry on the pan and bring the mixture of sage, thyme, garlic, salt, pepper and meat juices to a boil, scraping the parties that may have become stuck to the baking sheet. Once it has boiled descend fire power, crush the garlic and herbs retire, then add the broth you release the meat for his rest.
6. Finally, serve the meat into thick slices and sprinkle with sauce - previously cast - which we obtained previously - although we can always opt for presenting it separately in a gravy boat, so each diner spray your piece to taste.