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Roast Pork Loin, Spanish Style




Source of Recipe


Internet


List of Ingredients




1 onion, finely chopped

4 tablespoons olive oil

2 chopped cloves of garlic

1 1/2 cups fresh bread crumbs

4 ready to eat dried figs, chopped

1/4 cup flaked almonds

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

1 egg yolk

8 green olives

2 pounds boned loin of pork

Salt and freshly ground pepper


Recipe



Preheat the oven to 400 degrees. Heat 3 tablespoons of the oil in a pan, add the garlic and the onion. Cook gently until softened. Remove the pan from the heat and stir in the figs, breadcrumbs, olives, almonds, parsley, lemon juice and egg yolk. Season to taste. Remove any string from the pork and unroll the flap, cutting away any excess fat or meat. Spread half the stuffing over the flat piece and roll up, starting from the thick side. Tie at intervals with string. Pour the remaining oil into a small roasting tin and put in the pork. Roast for 1 hour 15 minutes. Form the remaining stuffing mixture into balls and add to the roasting tin around the meat, 15 - 20 minutes before the end of the cooking time. Remove the pork from the oven and let it rest for 10 minutes. Carve into thick slices and serve with the stuffing balls and any juices from the tin. Roast Pork Loin is also good served cold. Serves 4.