Ingredients:
1.5 kg pork loin
Salt to taste
Black pepper
Vegetable oil
1 sprig of rosemary (finely chopped)
3 cloves of garlic (cut into cubes)
1 tsp chili flakes
100 grams sliced bacon
500 grams unsalted butter
4 cloves of garlic (crushed)
30 ml olive oil
Juice of 1 lemon
Fresh parsley (to taste)
Instructions:
Preparation:
Start by cutting the pork loin lengthwise, butterflying it.
Cover with plastic wrap and pound well with a meat mallet.
Season with salt and a generous pinch of black pepper, ensuring to spread the seasoning evenly on both sides.
Flavor Infusion:
In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom.
Add finely chopped rosemary, cubed garlic, and chili flakes. Stir for 3 minutes.
Pass the mixture through a sieve and set aside.
Bacon Paste:
In a food processor, add sliced bacon and grind well.
Add the garlic, rosemary, and chili mixture to the bacon and blend until combined.
Stuffing and Rolling:
Spread the creamy bacon sauce on the seasoned meat.
Roll up the pork loin and tie tightly with six pieces of string.
Roasting:
Transfer the roll to a baking tray with an oven rack.
Preheat the oven to 180°C (350°F).
Roast for one hour, adjusting time based on your oven’s power.
Remove from the oven, cover with aluminum foil, and let it rest for 10 minutes.
Finishing:
In a large skillet over medium to low heat, melt the unsalted butter.
Add crushed garlic, finely chopped rosemary, and chili flakes, and stir until combined.
Add the roasted loin and fry for five minutes, turning it over regularly.
Serving:
In a small bowl, mix olive oil, lemon juice, and parsley.
Cut the meat into slices.
Transfer to a serving plate and drizzle with the prepared sauce.
Serve and enjoy!
Tips:
Make sure to adjust the cooking time based on the thickness of your pork loin and the power of your oven.
Letting the meat rest after roasting helps retain its juices, making it more tender.
This detailed recipe should help you recreate a delicious restaurant-style pork loin at home!
