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Jose Manuel’s Stuffed Pork Loin

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

My good friend José Manuel is in charge of Casa Ruperto, one of my favorite tapas bars in Sevilla, but all the exceptional tapas served there are recipes from his uncle Ruperto. From the family recipes that José Manuel gave me, however, it is clear that his branch of the family also knows a thing or two about fine simple eating. I love his recipe for pork loin, stuffed with hard-boiled egg, Serrano ham, and pimientos in a full-flavored sauce. Use Spanish piquillo peppers if possible—the difference will be noticeable. 

4 servings

Cooking Methodbraising

CostModerate

Moderate

Total Timeunder 2 hours

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner

Taste and Textureherby, meaty, salty, savory, winey

Ingredients

  • One 1½- to 1¾-pound boneless pork loin
  • Kosher or sea salt
  • Freshly ground pepper
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh parsley
  • 2 piquillo peppers, or 1 small pimiento, cut into long thin strips
  • 1 large hard-boiled egg, thinly sliced crosswise
  • About 1 ounce Serrano ham or prosciutto, cut from an 1/8-inch slice and cut into 1/8-inch matchsticks
  • 2 tablespoons olive oil
  • Flour for dusting
  • 1 small onion, finely chopped
  • 2 tablespoons finely chopped tomato
  • 2 whole unpeeled garlic cloves
  • 4 peppercorns
  • ½ cup dry white wine

Instructions

Butterfly the meat and score it inside with a sharp thin knife. Sprinkle with salt, pepper, the minced garlic, and parsley. Arrange the peppers, egg, and ham over one cut side of the meat. Close the meat and tie securely lengthwise and crosswise with kitchen twine.

In a deep pot, heat the oil. Dust the meat with flour and brown on all sides. Add the onion and saute until translucent, then add the tomato, unpeeled garlic, and peppercorns. Saute for 2 minutes more. Stir in the wine and salt to taste, cover, and simmer for 50 minutes to 1 hour (about 35 minutes per pound), until the meat’s internal temperature reaches 160°F.

Remove the meat to a warm platter and cook down the sauce briefly. Press the garlic cloves with the back of a wooden spoon to extract the garlic flesh and discard the skin. To serve, remove the string, slice the meat about ¾ inch thick, and spoon on the sauce.

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This is a great, and more importantly simple to prepare, recipe. The addition of eggs, however, seems totally superfluous. What is not unnecessary is the braised garlic. It really adds to the sauce or can be smeared over the pork slices. The recipe is also easily adaptable to whatever is at hand to stuff the pork with, including dried fruit. Cheers!

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