Oil (for greasing)
1 pound pork loin
2 tablespoons salt mixed with 3 cloves of garlic, minced
3 medium-sized chicken breast fillets (260g)
150g mortadela
1/4 cup chopped fresh parsley
1 medium-sized onion, finely chopped
1 egg
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh basil
1 tablespoon salt
1/4 cup olive oil (60ml)
1/4 cup white vinegar (60ml)
1 cup water (240ml)
Oil (for greasing)
1 pound pork loin
2 tablespoons salt mixed with 3 cloves of garlic, minced
3 medium-sized chicken breast fillets (260g)
150g mortadela
1/4 cup chopped fresh parsley
1 medium-sized onion, finely chopped
1 egg
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh basil
1 tablespoon salt
1/4 cup olive oil (60ml)
1/4 cup white vinegar (60ml)
1 cup water (240ml)
Preheat the oven to 400°F (200°C)
Grease a medium-sized baking dish with oil and reserve
With a sharp knife, cut the pork loin into a large slice about 1 cm thick
Use a meat mallet to pound the pork slightly to make it thinner
Season with the salt and garlic mixture. Reserve
In a food processor, grind the chicken breast fillets and mortadela
Transfer to a medium-sized bowl, add the chopped parsley, onion, egg, thyme, basil, and salt
Mix well
Spread the mixture over the reserved pork loin
Roll the pork loin tightly, starting from the long side, forming a roll
Secure with kitchen twine
Place the roll in the prepared baking dish
Brush with olive oil, white vinegar, and water
Cover with aluminum foil
Bake in the preheated oven until the pork is cooked through (about 1 hour), basting occasionally
Remove the foil
Continue baking until the pork is golden brown (about 15 minutes)
Remove from the oven and discard the twine
Transfer the pork to a serving platter, slice, brush with pan juices, and serve immediately
Approximately 323 calories per slice.
