Pork is a very popular meat in Spain The pigs are processed fairly young, and the fillets are lovely and tender. I find that by cutting open a fillet, and then stuffing and rolling, it makes a small fillet go a lot further. This version also has Serrano Jamon, wrapped around it which helps hold it all together as well as adding extra flavours. Of course if you are unable to get the Jamon, bacon can also be used.
One thing I would like to add, is that the Spanish black sausage I have used, which is called Morcilla, is actually quite different to the British version known as Black Pudding. The Spanish one has rice in, as opposed to those big fatty lumps you might have experienced with the British version. There are also different flavours going on in there and the flavours vary, depending on the region in which they are made.
I always buy a small pack of 4 Morcilla sausages and cut them open to take the sausage meat out.
So … Basically, if you think you don’t like Black Pudding, then give Morcilla a try, you might just be surprised! My husband certainly was!
Stuffed and rolled pork fillet with Morcilla and Jamon
Equipment
- Very sharp knife
- Chopping board
- Tin foil
- Pastry brush
- Oven – Pre-heat to 200 deg C
- baking sheet or tray
Ingredients
- 1 300g Pork fillet
- pack Morcilla sausages or Black pudding
- 8 Slices Serrano Ham or bacon
- 1 tbsp Olive oil
Instructions
- Lie your pork on a chopping board and using a sharp knife, slice part way through about 1 cm from the base of the fillet.
- Open it up (it is almost butterflied). Now starting from the centre, make another slice, again not quite all the way through, it needs to be joined together. Now open it up so it is like a book in 3 parts.
- On your baking tray, line it with loose foil. Brush the foil with a little olive oil. Now lie the Jamon or bacon onto the foil, you need it to cover the same size area as your cut pork fillet.
- Lie your pork fillet onto the jamon/bacon
- Take 2 or 3 sausages and slice them open. Take out the meat and press this onto the pork fillet, leave a little gap all the way around the edges. Tuck the ends of the fillet in to help seal the ends.
- You now need to roll the whole thing up like a swiss roll. You use the foil to tighten it as you do this. Once it is all rolled, fasten the foil tightly to keep the juices in and keep the foil seam to the top, again this helps keep the juices in.
- Roast in the oven for about 40 minutes. Open the foil up for around the last 10 minutes to brown off the jamon/bacon.
- Leave it to cool a little to allow it to set. To serve use a very sharp knife and slice into 1.5 cm chunks.
- NB: You can make this in advance and leave in the fridge to really set, cut it and them warm it back up which is what I did on this occasion.