It may sound complicated, but it is easy and quick to prepare.
The filling with Chorizo, pesto and cheese and the Serano ham wrap on the outside makes this a very savoury dish.
When you buy the pork loin make sure you get the middle parts. They need to be the same width. They get a butterfly cut and opened up flat. Use a pan or something else and flatten the pork loin evenly under some plastic wrap.
Serve with with any kind if side and you have a great meal. The head and the tail end of the pork loin are great for pork loin medallions. Just cut them in slices, season them and put them through flour. Bake in a pan for a couple of min on each side. They make a grest dish on their own.
Ingredients for 2:
250 g pork loin, salt wnd pepper
4 tsp pesto, 5 chorizo slices wide, 2 tbsp grated cheese
8 Serano ham slices
Preheat the oven 180 C fan
Season the butterflied piece of pork and spread the pesto on top. Overlap with the Chorizo and grated cheese
Roll up and wrap in Serano ham. Place in an oiled pan on high heat and sear all around. Place on baking paper on a sheet pan and stick in the oven for 15 min. Let it rest 5 min.
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