'1 1/2 kg of pork loin, cut into a blanket'
Salt and pepper to taste
'1 tablespoon of olive oil'
'1 large onion, finely chopped'
'1/2 cup of white wine'
'150 g of mozzarella cheese, sliced'
'100 g of grated Parmesan cheese'
'150 g of ricotta cheese, drained and grated'
'2 tablespoons of cream cheese'
'2 tablespoons of milk'
'Paprika and parsley, chopped to taste'
'1/2 cup of vegetable broth'
'2 onions, sliced'
'50 g of black olives'
'1 1/2 kg of pork loin, cut into a blanket'
Salt and pepper to taste
'1 tablespoon of olive oil'
'1 large onion, finely chopped'
'1/2 cup of white wine'
'150 g of mozzarella cheese, sliced'
'100 g of grated Parmesan cheese'
'150 g of ricotta cheese, drained and grated'
'2 tablespoons of cream cheese'
'2 tablespoons of milk'
'Paprika and parsley, chopped to taste'
'1/2 cup of vegetable broth'
'2 onions, sliced'
'50 g of black olives'
'1
Unroll the pork loin and season with salt, pepper, olive oil, onion, white wine, and let it marinate for 3 hours.'
'2
Preheat the oven to 200°C.'
'In a bowl, mix mozzarella, Parmesan, ricotta, cream cheese, milk, paprika, and parsley to form a paste.'
'Spread the filling over the pork loin, roll it like a rocambole, tie with string, brush with marinade, and cover with aluminum foil.'
'Bake for 50 minutes or until it's cooked through.'
'Remove the aluminum foil and let it brown.'
'3
In a pan, heat the sauce that formed in the baking dish with vegetable broth, add onion, and cook until caramelized.'
'Add black olives.'
'Remove the string from the pork loin, place it on a platter, and serve alongside the caramelize onions.'
