Spanish-Style Stuffed Pork Loin
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 59.16 ml olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 354.88 ml breadcrumbs
- 4 dried figs, chopped
- 8 green olives, pitted and chopped
- 59.14 ml sliced almonds
- 14.79 ml lemon juice
- 14.79 ml fresh parsley, chopped
- 1 egg yolk
- 1020.58 g boneless pork loin (preferably with the side flap attached)
- salt
- pepper
- paprika
- cooking string (I used unwaxed dental floss and it works fine)
directions
- Preheat oven to 400 degrees F.
- Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft.
- Remove onion and garlic from heat -- stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
- Unroll belly flap from pork loin to open the loin up -- spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string.
- Pour remaining oil into small roasting pan -- add the pork loin. Roast for 1 hour 20 minute.
- Take remaining stuffing mix and form into balls -- add to the pan 15-20 min before end of cooking time.
- Let the pork loin rest for 10 min after removing from oven -- take string off before slicing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!