← Back to Search Results
braising Andalucia, Spanish
Jose Manuel’s Stuffed Pork Loin

Photo by: Joey DeLeo
Comments: 1
 

Recipe

Lomo Relleno De Jose Manuel Caro

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. 

Yield: 4 servings

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

Directions

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.


© 2005 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and uses 1 1/2 lb boneless pork loin.

479kcal (24%)
54mg (5%)
30mg (50%)
244mcg RAE (8%)
803mg
51mg
38g
3g
1g
7g
165mg (55%)
1016mg (42%)
9g (45%)
30g (46%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • kaikoku

    11.15.09 Flag comment

    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!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
spice Spice
by Ana Sortun
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
in-the-kitchen-with-david In the Kitchen with David
by David Venable
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
west-coast-cooking West Coast Cooking
by Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?