Baked sirloin with ham, bacon and Provencal herbs is a juicy and flavorful recipe, perfect for a special meal or a family Sunday. This cut of pork, known for its tenderness, is opened like a book and stuffed with bacon and ham cubes, creating a tasty interior that is enhanced by a citrus touch of orange and the aroma of Provencal herbs. The technique is simple: marinate with wine and orange juice, bake slowly, and finish under the grill to get a golden and appetizing crust. Ideal for those looking for a hearty main dish without complications, since the preparation is easy and the ingredients are accessible. It can be served with baker-style potatoes, which absorb the meat juices, and the result is a balanced dish. There are variations that substitute pancetta for bacon or add prunes, but this classic version is foolproof. If you want to impress your guests with a spectacular baked sirloin, follow this recipe step by step and enjoy tender, flavorful meat.
Cook
30 min
Servings
3
Open the sirloin as much as you can And put the slices of bacon and ham tacos the more the better
Mix the herbs with a little wine and orange juice, add to the sirloin with a brush and close it with toothpicks.
Preheat the oven to 180° while it heats up, take advantage of and extract a beer, put it in the oven, leave previous sauce to add, turn it around after 30 minutes, when it has passed on both sides, put it to brown with the grill for 10 or 15 minutes, turn it off and leave it for another 5 minutes and you get another beer.
