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

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.