1 1/2 kg of pork loin
150 g of sausage
100 g of black plums
100 g of green olives
3 cooked eggs
salt
garlic
black pepper
1 1/2 kg of pork loin
150 g of sausage
100 g of black plums
100 g of green olives
3 cooked eggs
salt
garlic
black pepper
Thoroughly season the pork loin with a fork, then temper it with salt, garlic, and black pepper
Let it sit for 2 to 3 hours
Next, open the pork loin in three parts, along its entire length
Fur it, starting from one end, as follows: in the first opening place the plums without their stones; in the second, add the sausage, not cut into pieces; and in the third, the egg slices and olives without pits
Close or roll the pork loin with a thick string, joining the two ends of the extremities with a twine all around
Place it on a platter, brush with a little melted fat, and put it in the oven
After it is well cooked, remove it from the oven
When it's cold, place it in the refrigerator to make it easier to cut
When serving, reheat it lightly in the oven
Before cutting, remove the twine.
