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Pork loin stuffed with Serrano Ham

This recipe has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Add 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.


Pork loin stuffed with Serrano Ham1/2 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


  • Finely chop the parsley and garlic and wash and slice the mushrooms.
  • Heat about a cupful of olive oil in a casserole dish on the hob and lightly fry the garlic, mushrooms and parsley.
  • When the garlic is browned, add the loin to the casserole dish and fry on each side until browned on the outside.
  • Take off the heat and remove the meat.
  • Turn 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 .
  • Scoop 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
  • Bind this mixture together.
  • Scoop out small amounts at a time and stuff into the hollow made in the meat.
  • Season the loin with salt and pepper and place back into the casserole dish.
  • Drizzle with olive oil and add the glass of wine to the dish.
  • Bake in the oven on a low heat for 45 minutes to an hour or until the meat is tender.

Can be served hot or cold.

Serves 4

Pork loin stuffed with Serrano Ham
Pork loin stuffed with Serrano Ham
Lightly fry . . .
Miix stuffing
Pork loin stuffed with Serrano Ham
Pork loin stuffed with Serrano Ham
Stuff loin
Carve and enjoy

Orce Serrano Hams

Published with permission of Orce Serrano Hams