Jose Manuel’s Stuffed Pork Loin
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.
Total Timeunder 2 hours
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Textureherby, meaty, salty, savory, winey
- 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
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