Pork Roast

Name: Pork Roast
Ingredients: 400 g of pork (paleta); 200 g of fresh bacon; Salt, white pepper, and thyme to taste; 500 g of smoked pork loin; 150 g of fresh bacon; 1 clove of garlic; 5 tablespoons of heavy cream; 1 egg; Salt, white pepper, and nutmeg to taste; 5 thin slices of fresh bacon (long); 2 sprigs of rosemary

1
400 g of pork (paleta)
2
200 g of fresh bacon
3
Salt, white pepper, and thyme to taste
4
500 g of smoked pork loin
5
150 g of fresh bacon
6
1 clove of garlic
7
5 tablespoons of heavy cream
8
1 egg
9
Salt, white pepper, and nutmeg to taste
10
5 thin slices of fresh bacon (long)
11
2 sprigs of rosemary

Ingredients

1
400 g of pork (paleta)
2
200 g of fresh bacon
3
Salt, white pepper, and thyme to taste
4
500 g of smoked pork loin
5
150 g of fresh bacon
6
1 clove of garlic
7
5 tablespoons of heavy cream
8
1 egg
9
Salt, white pepper, and nutmeg to taste
10
5 thin slices of fresh bacon (long)
11
2 sprigs of rosemary

Directions

1
Clean the pork well and grind it together with 200 g of fresh bacon
2
Spread the filling on a plate and season with tempero
3
Cover with plastic wrap and reserve
4
Cut the pork loin into slices about 1 inch thick and cut into small cubes
5
Cut the fresh bacon (150 g) into small cubes, about 1/2 cm
6
Mince the garlic
7
Mix the ground meats passed through a grinder with heavy cream, egg, and garlic
8
Season to taste with salt, white pepper, and nutmeg
9
Add the pork loin and bacon cubes
10
Line a 26 x 12 cm English muffin tin with large slices of fresh bacon
11
Fill with meat
12
Smooth and cover with more bacon so that the filling is covered
13
Top with rosemary sprigs
14
Close with aluminum foil and bake in a moderate oven (180°C), on the lower rack for about 90 minutes, then let it rest for 30 minutes before unmolding.