Pork loin stuffed with Serrano Ham
recipe has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
a Mediterranean twist to your Sunday roast with this
lovely loin of pork stuffed with the famous Serrano
Ham. For a special treat, use the exquisite Jamon Iberico.
kilo of pork loin
100 grams of Serrano ham thinly sliced
100 grams of mushrooms
3 cloves garlic
2 eggs hard-boiled
One glass of red wine
Extra Virgin olive oil
Salt and Pepper
chop the parsley and garlic and wash and slice the
about a cupful of olive oil in a casserole dish on
the hob and lightly fry the garlic, mushrooms and
the garlic is browned, add the loin to the casserole
dish and fry on each side until browned on the outside.
off the heat and remove the meat.
the meat so it is standing on its end. Then insert
a long sharp knife into the meat just right of centre
but don't let the knife come out the bottom. Continue
the cut, moving the knife towards the left, but do
not cut all the way through. You will be left with
a hollow through the centre of the loin .
out the browned parsley, garlic and mushroom mixture
and place in a bowl with the hard boiled eggs (finely
chopped) and the slices of jamon serrano
this mixture together.
out small amounts at a time and stuff into the hollow
made in the meat.
the loin with salt and pepper and place back into
the casserole dish.
with olive oil and add the glass of wine to the dish.
in the oven on a low heat for 45 minutes to an hour
or until the meat is tender.
be served hot or cold.
fry . . .
with permission of Orce