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 really impressed to see a plate of cold roast pork sent out that had been stuffed with prunes and figs. The richness of the pork was balanced by the sweetness and natural acidity of the fruit. This is our own version we make at MoVida. Please note that the quality of dried fruit is as important as the pork, so always source dried fruit that is both succulent and moist.
Create a pocket for the fruit inside the pork loin by inserting a long, thin sharp knife in one end of the loin and making a slit. Repeat from the other end. Rotate the knife around to open up the pocket a little. You should be able to fit two fingers inside the pocket. Roll the fruit into a cylinder the length of the pork loin and cut in half. Slowly insert the fruit into the pocket — one half of the mix from each end. Once all the fruit is inside the loin close each end of the hole with toothpicks. If you are adept with string you can tie the loin up to help keep its shape while cooking, but this is not essential.
Combine the sea salt, extra virgin olive oil and paprika in a large bowl. Put the pork in the bowl and thoroughly coat with the spiced oil. Put the pork on a wire rack in a roasting tin and
To serve, slice thinly, sprinkle with sea salt flakes and drizzle with a little extra virgin olive oil. This dish is perfect with a green salad or asadillo.
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