Stuffed pork loin

Stuffed Pork Loin Recipe: Traditional Flavor and Iberian Delights

Hello! We are going to prepare a delicious stuffed pork loin, a dish that represents Traditional Flavor par excellence and is never missing from family celebrations. This dish, thanks to its Artisan Fillings and Select Meats, becomes a true Supreme Stuffed Pork that delights everyone with its Homemade Flavors and Iberian Gourmet touch.

• Artisan filling: carefully selected bacon and cheese
• Juicy loin meat: perfect base for a gourmet experience
• Side Dish: roasted vegetables with country aromas
• Ideal sauce: combines white wine and herbs to enhance the flavor
• Perfect for family and festive occasions

Preparation time

These times will help you plan your cooking so that everything turns out perfectly without complications.

• Preparation: 20 minutes
• Cooking: 75 minutes
• Total: 95 minutes
• Servings: 6 to 8
• Difficulty: Easy

Ingredients

For the stuffed loin

• 1 kg of pork loin opened by the butcher
• 6 or 7 slices of bacon or cooked ham
• 4 or 5 slices of cheese (gouda type or cheese of your preference)
• Salt
• Pepper freshly ground
• Extra virgin olive oil

For the garnish and sauce

• 1 carrot
• 1 leek
• 1 onion
• 1 dash of white wine
• 1 sprig of rosemary (optional)
• Leaves of bay leaf to taste

If you can't find open loin, you can ask the butcher to make a butterfly cut to spread the meat. The cheese can be substituted with mozzarella or Manchego cheese to vary the flavor. The bacon can be changed for serrano ham if you prefer a more intense and traditional flavor.

Utensils we will use

• Cutting board and sharp knife for cutting and preparing ingredients
• Frying pan for searing the loin
• Kitchen twine for tying the loin
• Baking dish
• Bowl for mixing and holding vegetables
• Spoon or spatula for mixing and handling the wine and vegetables

Preparation

1. Prepare and flatten the loin

1. Wash and dry the loin: Wash the loin piece under the tap and dry it with absorbent paper.
2. Flatten with a meat mallet: Place the loin on the board and, with a kitchen mallet or a meat tenderizer, press to leave a uniform thickness of 1 to 2 cm. This will allow the filling to be well distributed and the loin to be tender without being heavy.

2. Season with salt and pepper and place the filling

1. Season: Sprinkle salt and freshly ground pepper on both sides of the loin, ensuring a flavorful base.
2. Place the bacon or ham: Arrange the slices in a row covering the entire center of the loin, but leaving a margin on the edges to be able to close it.
3. Add the cheese: Over the bacon or ham, place the cheese slices that will melt during cooking, providing a delicious creaminess.

3. Roll and tie the loin

1. Roll carefully: With your hands, begin to roll the loin from one end, making sure the filling stays inside and does not protrude.
2. Tie with kitchen twine: Using kitchen twine, firmly tie the roll in several places so it doesn't open during cooking. Don't worry, this twine resists the oven well.

4. Sear the loin in a pan

1. Heat oil: Put extra virgin olive oil in a pan over medium-high heat.
2. Brown the loin: Place the roll and sear it on all sides until it forms a light crust and juices remain inside, preventing them from escaping.

5. Prepare the bed of vegetables

1. Chop vegetables: Cut the carrot, leek, and onion into thick strips or slices so they don't fall apart in the oven.
2. Place in baking dish: In the baking dish, place the vegetables forming a bed for the loin. This will add flavor and serve as a side dish at the table.
3. Season with salt and pepper and add herbs: Season the vegetables with salt and pepper and add a sprig of rosemary and bay leaves for deep aromas.

6. Bake the loin

1. Preheat oven: Set the oven to 180ºC with top and bottom heat.
2. Place loin and add wine: Place the roll over the vegetables and drizzle with a splash of white wine to hydrate and add acidity.
3. Cook: Bake for 1 hour and 15 minutes, enough time for the meat to be juicy and the filling melted.

7. To finish and serve

Remove the loin from the oven, let it rest for 5 minutes for the juices to settle. Carefully remove the string and cut the loin into generous slices. Take advantage of the vegetables at the bottom and mash them a little if you want a sauce-like accompaniment, which will make your pork loin an irresistible dish. Serve hot accompanied by the Delicias del Campo that are part of this special recipe.

Nutritional Information

• Calories: 350 kcal
• Proteins: 40 g
• Fats: 18 g
• Carbohydrates: 8 g
• Fiber: 2 g

These values are approximate per serving and may vary depending on the specific ingredients and preparation.

5 keys to make your Stuffed Pork Loin perfect

• Loin quality: Choose a fresh and clean loin, preferably opened by the butcher to make it easier to stuff.
• Flatten evenly: This facilitates even rolling and homogeneous cooking, preventing it from becoming dry or heavy.
• Tie firmly: The string must ensure that the filling does not come out and that the shape of the roll is maintained during cooking.
• Pan sear: Browning the loin well creates a layer that keeps the juices inside, improving texture and flavor.
• Rest after baking: Letting the loin rest before cutting helps maintain its juiciness and prevents it from falling apart.

When is it ideal to enjoy it?

Stuffed pork loin is perfect for family celebrations, especially at Christmas or special dates where traditional flavor meets the practicality of a dish you can prepare in advance. It also shines at winter gatherings, complementing the atmosphere with its comforting aroma and texture. Serve accompanied with roasted vegetables or mashed potatoes for a complete and tasty dinner that will make everyone ask for seconds.

Comparative table of Stuffed Pork Loin and similar recipes

Why choose stuffed pork loin for your celebrations?

It is a recipe that combines tradition and practicality, ideal for offering a hearty yet refined dish. Furthermore, you can customize the stuffing to adapt it to the tastes of your family or guests, achieving harmony between Traditional Flavor and Homemade Flavors that everyone enjoys. It allows cooking in advance and heating only when serving, which facilitates the logistics of events and parties at home.

Discover the charm of a juicy, stuffed loin with a perfect garnish

The The Good Loin stuffing is an example of elevated home cooking with simple techniques, allowing you to enjoy a gourmet Iberian dish without complications. Take advantage of fresh field produce, fresh vegetables, and an artisan stuffing for an experience that combines the classic and the innovative. To vary, do not hesitate to try other recipes such as loin with apple puree and mustard sauce o pork medallions in red wine reduction to explore different gourmet angles.

This video shows step-by-step how to prepare a stuffed loin juicy and well-seared, key to preserving the flavor and texture that makes this recipe an Iberian Delight.

Here you will learn the technique to properly roll and tie the loin, an essential step to prevent the filling from coming out and the loin from losing its shape.