Spanish-Style Stuffed Pork Loin |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I got into Spanish dishes awhile back and found this great recipe in my Spanish cookbook. I think this is great for entertaining! This dish has a unique combination of sweet and savory flavors-makes for a delicious pork loin. Ingredients:
4 tablespoons olive oil |
1 onion, finely chopped |
2 garlic cloves, chopped |
1 1/2 cups breadcrumbs |
4 dried figs, chopped |
8 green olives, pitted and chopped |
1/4 cup sliced almonds |
1 tablespoon lemon juice |
1 tablespoon fresh parsley, chopped |
1 egg yolk |
2 1/4 lbs boneless pork loin (preferably with the side flap attached) |
salt |
pepper |
paprika |
cooking string (i used unwaxed dental floss and it works fine) |
Directions:
1. Preheat oven to 400 degrees F.
2. Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft.
3. Remove onion and garlic from heat - stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing).
4. Unroll belly flap from pork loin to open the loin up - spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string.
5. Pour remaining oil into small roasting pan - add the pork loin. Roast for 1 hour 20 minute.
6. Take remaining stuffing mix and form into balls - add to the pan 15-20 min before end of cooking time.
7. Let the pork loin rest for 10 min after removing from oven - take string off before slicing.
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