Pork Loin Stuffed with Pine Nuts
Roast pork stuffed with minced meats & pine nuts - contributed by Earl Bless
  • 3 lbs pork loin
  • 7 oz pine nuts
  • Extra virgin olive oil
  • 1 head of garlic
  • 3.5 oz minced pork
  • 3.5 oz minced beef
  • 1 egg, beaten
  • 1/4 tsp pepper
  • Pinch of thyme
  • Grating of fresh nutmeg
  • 1TBS parsley
  • 6 oz Fino sherry
  • 2 oz prosciutto ham, sliced
  • 1 onion sliced
  • 4 bay leaves
  • Water
You are going to stuff and roll this pork loin so have the butcher cut the loin to a flat rectangle. To make the filling, fry the pine nuts in a bit of olive oil till golden, grind half up when done. Take the ground pine nuts and add 2 cloves of the garlic (minced) and combine with the minced meats, egg, pepper, nutmeg, thyme and 2 TBS of the sherry.

Lay the pork loin flat, and add half of the filling to the center portion of the loin, spreading it out. Top with strips of proschutto and add the half the remaining pine nuts. Fold one end over the filling and add the remaining nuts and filling. Fold over once more, covering the remaining stuffing and tie up the loin. Brown the loin in a skillet with olive oil. Add the onion and brown a bit more. Add the remaining garlic, bay leaves and sherry, cover and let simmer, turning occasionally for 1-2 hours, till done. The roast can me served hot or cold.

NOTE: Serves eight.

Pork Loin Stuffed with Pine Nuts is featured in Springtime in Seville

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Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

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Pork Loin Stuffed with Pine Nuts © 1999 Earl Bless | This page © 2000 James L. Matterer

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