Lomo de Cerdo Relleno


Lomo de Cerdo Relleno


750 g (1½ lb) pork loin (whole)
100 g (4 oz) minced beef
100 g (4 oz) minced pork
100 g (4 oz) chopped cured ham (jamón serrano)
50 g (2 oz) olives
50 g (2 oz) red bell pepper (pimiento morrón)
1 hardboiled egg
1 egg
Olive oil


Make two cuts lengthwise in the pork, without reaching the ends. Put it on one side.

Mix the mince and ham together. Finely chop the pepper, the olives and the hardboiled egg, and add to the meat.

In a bowl beat an egg and mix in all the ingredients, together with half a glass of brandy. Add salt, bearing in mind that the ham and olives are salty ingredients. Insert the filling in the cuts made in the meat and tie up with string (not too tightly, so the stuffing is not squeezed out). Sprinkle the meat with salt, drizzle with hot oil and place in a preheated oven at a medium temperature.

Roast for 40 minutes, basting the meat frequently with its own juices, or with a little water if it becomes too dry.

Leave to cool before untying the string.

Serve hot in thin slices with the cooking juices spooned over, or serve cold with mayonnaise.

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