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Roast Pork Loin, Spanish Style recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/28/2002 : Roast Pork Loin, Spanish Style
"Roast Pork Loin, Spanish Style"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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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
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.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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