1 pork loin weighing about 2 kg
2 tablespoons of lemon juice
salt and black pepper to taste
1 cup of smoked linguiça, crumbled (150 g)
2 slices of bacon, crumbled (45 g)
1 clove of garlic, minced
1 medium onion, finely chopped (100 g)
1 tablespoon of fresh parsley, chopped
2 tablespoons of green coriander, chopped
1/2 cup of cassava flour
1 cup of water
2 hard-boiled eggs, diced
3 tablespoons of pitted green olives
salt and black pepper to taste
1 pork loin weighing about 2 kg
2 tablespoons of lemon juice
salt and black pepper to taste
1 cup of smoked linguiça, crumbled (150 g)
2 slices of bacon, crumbled (45 g)
1 clove of garlic, minced
1 medium onion, finely chopped (100 g)
1 tablespoon of fresh parsley, chopped
2 tablespoons of green coriander, chopped
1/2 cup of cassava flour
1 cup of water
2 hard-boiled eggs, diced
3 tablespoons of pitted green olives
salt and black pepper to taste
Open the pork loin so that it resembles a large steak
Knead slightly to flatten
Season with lemon juice, salt, and black pepper
For the filling: sauté the bacon, linguiça, onion, garlic, parsley, and coriander in a pan until everything is well browned, about 5 minutes
Add cassava flour and stir well
Gradually add water while stirring for about 5 minutes
Remove from heat and add eggs and olives
Spread the mixture over the meat and roll up along the longest side
Secure with kitchen twine or skewers
Place in a baking dish and put in a moderate oven (180°C)
Bake, adding water as needed to prevent drying out, for about 2 hours
Serves 20 slices.
