Stuffed pork roll
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The Italian family feast is a real treat. The pork roll stays juicy and tasty thanks to the spices.
Ingredients for 6 people
1 kg pork tenderloin (as flat and long as possible) 6 sprigs of rosemary 6 slices of prosciutto 2 m of roast beef
Töyte
1 dl sun-dried tomatoes 1 bunch of basil 2 tbsp capers 1 handful of almonds or pine nuts salt and pepper
Open the pork an hour before room temperature. The fat should not be removed, but cross-cuts should be cut into the fat.
To carve the meat, you will need a knife. A fish filleting knife is not bad.
Cut a longitudinal slit in the pork tenderloin, halfway through the meat. Turn the knife 90 degrees to the left and cut the incision almost to the edge. Make a similar incision on the right side of the meat. This will give you a “T” cut in the fillet and you can open it up like a leaflet to make as wide a plate as possible.
Cut the meat lengthwise to a depth of a centimetre. This gives the meat some flexibility. Make the incisions horizontally inwards. The meat is rolled like a retort at the end. Salt and pepper the meat and rub it into the incisions.
Cut the ingredients into a smaller bowl. Break up the almonds slightly. Add a couple of tablespoons of the tomatoes. It should be quite crunchy mäskiä. Then rub the mixture into the meat and slices. Arrange the prosciutto strips evenly over the meat.
Wrap the meat in a tight roll. Tie the pork roll on a roasting line and finger the rosemary mix between the line and the meat.
Place the pork roll in a roasting tin with the fat side up and place in the oven at 225 first but drop the lid immediately into the 150°C oven while the meat is cooking. Allow about 1.5hours per kilo. If you use a baking thermometer then 75C is the ideal temperature. When the liquid starts to run off, drain the pork roll for 20 minutes.
When the pork roll is done, wrap it in foil and newspaper to rest for a while. Remove the strings and cut the pork roll into serving slices.
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