SERVES 6 TOTAL TIME 1h & 30 minutes DIFFICULTY not too tricky
INGREDIENTS:
800 gr. quality pork loin, boneless
120 gr. Scamorza (if you cannot find them substitute with mozzarella), finely sliced
150 gr. Speck, sliced
2 sprigs of fresh rosemary
2 garlic cloves
400 ml. broth
1,5 kg. potatoes, peeled and chopped
5 tablespoon extra virgin olive oil
salt and pepper to taste
DIRECTIONS:
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Preheat the oven to 180° C.
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Place the pork loin joint on a clean chopping board (Fig. 1).
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Cut with a sharp knife from one side through the middle horizontally to about 1-2 cm of the other side. Open the two side like an open book (Fig. 2).
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Cover the pork loin with kitchen paper or cling film and pound it with a meat mallet to an even thickness.
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Discard the paper.
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Season lightly with salt and pepper.
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Lay over the meat the slices of speck (put aside 4-5 slices for closing it up) and the cheese (Fig. 3).
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Roll it up, then wrap it with the remaining slices of speck and secure with kitchen string (Fig. 4).
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Heat 5 tablespoons of oil with the garlic in a large roasting tin over a medium heat, add in the pork and brown on all side (Fig. 5). Turn it with the help of two spoons.
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Pour into the warm broth, rosemary, chopped potatoes and place the roulade into the preheat oven and roast for 40/50 minutes (Fig. 6).
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