This is quite a classic dish which I gave a little Spanish twist. I’d searched for a good recipe but gave up as I didn’t want to stuff the pork with fruit. So I decided just to make up my own. I love the smoky taste of chorizo – there really is nothing better, so to stuff pork with tasty pork just seemed like the natural choice to me. It’s pretty simple to make and looks rather fancy when sliced – not to mention delicious.
1 pork loin (750-900g)
1/2 chorizo sausage (finely chopped)
1 heaped tablespoon pancetta (or bacon) (chopped)
1 tablespoon celery leaves (chopped)
1 tablespoon fresh thyme (chopped)
2 tablespoons fresh flat-leaf parsley (chopped)
1 egg (lightly beaten)
1 thick slice of bread
1/2 teaspoon paprika
1/2 teaspoon cumin powder
salt & pepper
4 slices proscuitto ham
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion (finely chopped)
1 stick celery (finely chopped)
2 garlic cloves (sliced)
1 tomato (peeled and finely chopped)
3 sprigs thyme
1 large bay leaf
1/2 cup fino sherry
1 cup chicken stock
To stuff the pork, cut off the crusts of the bread then soak it briefly in water. Squeeze the bread dry then crumble into a bowl. Add the chorizo, pancetta, celery leaves, thyme, parsley, cumin, paprika and a little pepper and stir well. Set aside.
With a sharp knife cut the pork loin through the centre, stopping short by about 3cm. Open up the pork and lay flat. Cover with a little cling film and then gently beat the flesh with a mallet or rolling pin until slightly more flat. Remove the film, and gently season with salt & pepper. Move the pork to one side. Arrange the proscuitto side by side on the surface. Lay the pork horizontally toward the top. Spoon the filling on top of the pork then roll the loin, together with the proscuitto towards yourself, carefully sealing the filling in the centre. Now tie the pork with string horizontally and vertically to secure it. Set aside.
Heat a large pan with the butter and oil when bubbling, put in the loin and fry for 4-5 minutes, turning to brown all sides. Remove from the pan. Add the onions and celery to the pan and cook for 5 minutes. Add the garlic, thyme, bay leaf and stir for 1 minute. Turn up the heat and then add the tomato then the sherry. Sizzle for minute then add the stock bring to a simmer then reduce the heat to low. Put the loin back into the pan, cover and gently simmer for 50 minutes, turning the meat every 10 minutes.
Remove the meat from the pan, cut off the string and rest for 5 minuutes. Simmer the sauce uncovered for 2-3 minutes to thicken. Fish out the herbs and either serve the sauce as it is, or blend in a food processor for a smoother texture.
Serve in thick slices with vegetables and the delicious gravy!