Stuffed Pork Loin (Lomo De Cerdo Relleno)

Ask your butcher to prepare the pork loin ready for stuffing. To prepare it yourself, see the note below. Serve with a light, juicy red from Rioja.


serves 4 - 6
about 75 g blanched almonds
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
50 g cubed Spanish panceta, pancetta cubetti or bacon lardons
200 g salchicha sausages or any good spicy fresh pork sausage, skins removed
1 1/2 tablespoons finely chopped fresh flat leaf parsley
1 kg loin of pork, without rind 200 ml dry white wine
coarse sea salt and freshly ground black pepper


1. Put the almonds in a dry frying pan and cook over gentle heat, shaking the pan, until lightly golden. Take care, because they burn easily. Tip onto a plate, let cool, then chop finely.

2. Heat 2 tablespoons of the oil in a frying pan, add the onion and garlic and fry for about 5 minutes until softened but not coloured. Transfer to a plate and let cool. Wipe out the pan, add the panceta, fry without oil until golden, then add to the onions.

3. When the onion mixture is cool, put it in a bowl with the sausage meat, toasted almonds and parsley, season with salt and pepper and mix well.

4. Open out the pork, sprinkle with salt and pepper, cover and set aside for 30 minutes.
Spread the stuffing all over the inside surface of the pork, leaving a 2 cm border all around. Roll up and tie with kitchen string at 2 cm intervals. Season the outside with salt and pepper.

5. Heat the remaining oil in a heatproof casserole, add the pork and fry on all sides until golden. Add the wine and bring to the boil. Transfer the casserole to a preheated oven at 230°C (450°F) Gas 8 and cook uncovered for 20 minutes.

6. Reduce the heat to 180°C (350°F) Gas 4, cover the casserole and cook for another 20 minutes for each 500 g in weight. Uncover for the last 10 minutes. Let the meat rest for 10 -15 minutes, then slice thickly and serve.

Note To prepare the loin ready for stuffing, put the pork loin, flesh side down, on a cutting board - the loin should be at right angles to yourself. Using a long knife, make an incision about 2 cm deep the length of the loin. Roll back the edge and continue cutting lengthways keeping a 2 cm thickness. Follow the line of the circle, folding back the meat so it lies flat on the board. You will have a flat piece of meat, ready to spread with the stuffing.

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