Pork Loin Stuffed with Figs and Prunes

Preparation info
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By Frank Camorra and Richard Cornish

Published 2007

  • About

We were wandering between tapas bars in the old part of Seville when we came across a classic bar, decorated with mosaic tiles showing scenes of old city life from 100 years ago. Despite the walls, floor and furnishings suffering from a century of constant use the place was infused with life. There was a good mixed crowd at the bar, some lively bar staff, and in the kitchen was a team who presented old traditions with a new twist. Dried fruit and pork are naturally compatible, so we were re