Stuffed Roast Loin Of Pork Recipe

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Stuffed Roast Loin of Pork

Robin DuPree


I made this Spanish recipe as one of my main courses while I was in Culinary School, and it was so delicious. I have made this several times since then for my family and special guest. You will love the stuffing that is in this Pork Loin recipe.

★★★★★ 1 vote
1 Hr 30 Min


4 Tbsp
olive oil
onion, finely chopped
garlic cloves, chopped
1 1/2 c
panko bread crumbs
ready-to-eat dried figs, finely chopped
pitted green olives, chopped
1 oz
flaked almonds, finely chopped
1 Tbsp
lemon juice
1 Tbsp
fresh parsley
egg yolk
2 1/4 lb
boned loin of pork with the side flap attached
salt, pepper, and paprika


1Preheat oven to 400 degrees F.
2Heat 3 Tbsp of the oil in a pan, add the onion and garlic, and cook gently until softened. Remove the pan from the heat , and stir in the breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk. Season with salt, pepper, and paprika.
3Remove any string from the pork and unroll the belly flap, cutting away any excess fat or meat. Spread half the stuffing over the flat piece and roll it up, starting from the thick side. Tie the joint with string at intervals to hold it together.
4Pour the remaining oil into a small roasting pan and add the pork. Roast for 1 1/4 hours. Meanwhile form the remaining stuffing mixture into balls and add to the pan. Cook another 15-20 minutes before the end of cooking time.
5This dish is also delicious served with a light creamed gravy.

About this Recipe

Course/Dish: Pork, Roasts
Other Tag: Quick & Easy