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Pork loin stuffed with parsley and lemon

Pork loin stuffed with parsley and lemon

Main dishes

A Catalan-style pork loin, scored and filled with a mixture of parsley, garlic, onion, breadcrumbs, butter, and lemon, cooked in parchment paper on a baki…

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Recipe from Josep Xicota, CommonsDelinker, adapted by Recette de cuisine · · updated on

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This stuffed pork loin is a classic Catalan dish, full of flavor and texture. It’s ideal for celebrations or a special dinner, and is easy to prepare and pairs perfectly with a green salad.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting10 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodstove, oven

Ingredients

4 people
  • $0.60
  • $0.09
  • $0.21
  • $0.56
  • $0.23
  • $0.03

Directions

  1. Remove any excess fat from the cut and make angled incisions to create small pockets.
  2. Finely chop the parsley, garlic, and onion. Mix them with the breadcrumbs, butter, strained lemon juice, and salt. ≈ 8 min
  3. Stuff your pockets tightly.
  4. Wrap the loin in bacon-greased parchment paper and tie it securely. ≈ 3 min
  5. You can roast it on a baking sheet, on the grill, or in the oven.
  6. Remove the paper and serve with lemon slices from the second lemon. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 kg of pork loin, sold as a single piece
  • Fresh parsley
  • 1 clove of garlic
  • 1 medium onion
  • 2 large tablespoons of bread crumbs
  • 2 lemons
  • 25 grams of butter
  • 1 large spoonful of lard
  • salt

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