1 and 1/2 kg of pork loin
4 cloves of garlic, minced
1 medium onion, chopped
1/2 cup of vinegar
4 sprigs of rosemary, minced
Salt and black pepper to taste
For the stuffing
3 tablespoons of olive oil
2 cloves of garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup of fresh parsley, chopped
1 tomato, seeded and chopped
1/4 cup of black olives, pitted and chopped
6 slices of white bread, crust removed
1 and 1/2 kg of pork loin
4 cloves of garlic, minced
1 medium onion, chopped
1/2 cup of vinegar
4 sprigs of rosemary, minced
Salt and black pepper to taste
For the stuffing
3 tablespoons of olive oil
2 cloves of garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup of fresh parsley, chopped
1 tomato, seeded and chopped
1/4 cup of black olives, pitted and chopped
6 slices of white bread, crust removed
Split the pork loin in half lengthwise without separating the two parts
Pound with a meat mallet until tender. Reserve
Season the pork loin with garlic, onion, vinegar, rosemary, salt, and black pepper
Prepare the stuffing: heat 2 tablespoons of olive oil in a pan, then sauté the onion and garlic until softened
Add the green bell pepper and cook until it's tender
Add the remaining ingredients except for the bread, and let it simmer
Remove from heat and add the breadcrumbs, mixing well
Let the pork loin absorb the flavors and reserve
Stuff and roll like a roulade on the narrower side
Secure with kitchen twine
Place the pork loin in a baking dish and brush with the remaining olive oil
Cover with aluminum foil and bake for 1 hour at 220°C, preheated oven
Remove the foil and add the reserved meat juices
Continue baking for another hour, basting occasionally with the pan juices
If necessary, add a little water to the baking dish to form a glaze
Check if the meat is tender and cooked (it should not release any liquid when pierced with a fork)
Remove the kitchen twine carefully and slice just before serving
Serve hot, 12 servings.
