Stuffed pork loin is the most versatile festive roast in Mediterranean cuisine. The dried apricots provide sweetness and juiciness, the pine nuts provide texture, and the aromatic herbs provide a perfume that permeates all of the meat during slow cooking in the oven.
Mediterranean
Pork loin stuffed with dried apricots and pine nuts
Pork loin stuffed with apricot dried apricots, pine nuts and baked herbs. Juicy and aromatic Mediterranean festive roast.
- Spain
- Main course
- Light
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 44 g
- Fiber 2 g
- Carbohydrates 14 g
- Fat 16 g
- Sodium 360 mg
Story behind the dish
Preparation
Pork loin stuffed with dried apricots and pine nuts is a preparation from Spain with medium difficulty. Reserve about 80 minutes in total (25 for mise en place and preparation, 55 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.2 kg of pork loin (whole piece).
- Have ready: 100 g of dried apricots.
- Have ready: 50 g of toasted pine nuts.
- Have ready: 3 cloves of garlic.
- Have ready: Fresh rosemary and thyme.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Open the loin in a book (or ask the butcher to do it)
Open the loin in a book (or ask the butcher to do it). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season with salt and pepper and cover with the dried apricots.
Season with salt and pepper and cover with the dried apricots, pine nuts and herbs. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Roll and tie with kitchen twine at 3cm intervals
Roll and tie with kitchen twine at 3cm intervals. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown in an oven-safe pan on all sides
Brown in an oven-safe pan on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add wine and garlic; bake at 180°C 45-50 min
Add wine and garlic; bake at 180°C for 45-50 min. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Let it rest for 10 minutes before cutting.
Let it rest for 10 minutes before cutting. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Serve sliced with the reduced roast juices.
Serve sliced with the reduced roast juices. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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