2 tablespoons of mint
2 tablespoons of basil
3 tablespoons of olive oil
2 tablespoons of rosemary
Salt to taste
1 whole loin
200g minced mulberries in half
1 pack of Soft Cheese Original Catupiry® (250g)
3 tablespoons of soybean oil
2 spoons of butter
2 cups white wine


½ liter milk
1 pack of Soft Cheese Original Catupiry® (410g)
3 egg yolks
Ground pepper to taste



In a processor, press the basil and the mint until finely chopped,
then slowly add the olive oil and let it in, it should take about 1 minute.
Add the chopped rosemary and 1 pinch of salt and pulse 2 to 3 more times. Reserve;
Cut loin to a “blanket” – make a lengthwise cut in the whole piece, so that some of
the meat is joined to form the blanket.
Make another longitudinal cut (for the other direction) until the loin opens to form a square;
Preheat the oven to 180 ° C;
Season inside of the loin with the pesto, leaving a 5cm border on all sides;
Arrange spoonfuls of Soft Cheese Original Catupiry® and mulberries on the entire surface of the loin;
Wrap tightly in the lengthwise direction;
With string tie the filled loin, making several turns;
Heat the oil in a deep bottom skillet over high heat, season the outside of the loin with salt and
pepper to taste, and seal on all sides, 2 to 3 minutes on each side;
Remove from the skillet, place the loin in a baking dish, arrange the butter on top. Pour the wine
around and bake for 20 to 25 minutes;
Let stand 5 to 10 minutes before slicing.


Heat the milk in a water bath;
Add the Catupiry® and mix well until a uniform curd is obtained;
Turn off the oven, add the yolks and the pepper and stir constantly until smooth;
Serve with the loin;
Tip: You can use raspberry and / or blueberries together with mulberries or replace it with these other fruits.