Stuffed Roast Loin of Pork

Name: Stuffed Roast Loin of Pork
Yield: Serves four
Cuisine: Spanish
Ingredients: 75 g/3 oz/1½ cups stale breadcrumbs; 2 garlic cloves, chopped; 1 onion, finely chopped; 60 ml/4 tbsp olive oil; 4 ready-to-eat dried figs, chopped; 8 pitted green olives, chopped; 25 g/1 oz/¼ cup flaked almonds; 15 ml/1 tbsp lemon juice; 15 ml/1 tbsp chopped fresh parsley; 1 egg yolk; 1 kg/2¼ lb boned loin of pork with the side flap attached; salt, paprika and black pepper; salt, paprika and black pepper; salt, paprika and black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Pork is Spain’s most popular meat, the loin particularly so. For this dish, lomo de cerdo relleno, you need the whole cut with the flap on the side to enclose the stuffing, which is richly flavoured with figs. Meat and fruit are a popular Catalan combination.

Ingredients

60 ml/4 tbsp olive oil
1 onion, finely chopped
2

Europe
Spain
Main course
Mediterranean
Catalonia

Method

Preheat the oven to 200°C/400°F/Gas 6. Heat 45 ml/3 tbsp of the oil

Ingredients

Method

Photos