stuffed roast loin of pork
(1 RATING)
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.
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prep time
cook time
1 Hr 30 Min
method
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yield
4 serving(s)
Ingredients
- 4 tablespoons olive oil
- 1 - onion, finely chopped
- 2 - garlic cloves, chopped
- 1 1/2 cups panko bread crumbs
- 4 - ready-to-eat dried figs, finely chopped
- 8 - pitted green olives, chopped
- 1 ounce flaked almonds, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
- 1 - egg yolk
- 2 1/4 pounds boned loin of pork with the side flap attached
- - salt, pepper, and paprika
How To Make stuffed roast loin of pork
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Step 1Preheat oven to 400 degrees F.
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Step 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.
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Step 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.
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Step 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.
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Step 5This dish is also delicious served with a light creamed gravy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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