Bacon-Wrapped Pork Loin Roll with Prune and Pecan Filling

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Steps

1. 1
   Prepare the filling: coarsely chop the pitted prunes into 3–4 mm pieces and combine them in a bowl with the roughly chopped pecans. Add a small pinch of salt to contrast the sweetness. Mix well and set aside.

   Tip: The filling is intentionally simple — prunes and pecans complement each other and will absorb the smoky aromas from the dry rub applied to the meat.

   ~5 min
2. 2
   Make the dry rub: in a separate dry bowl, combine smoked paprika (pimentón de la vera ahumado), finely chopped fresh rosemary, a small amount of ground cumin, a spoonful of sugar, and garlic powder. Mix together and taste. Add a tiny pinch of salt only if needed — the meat has already been brined.

   Tip: Use the rub sparingly — all the flavors are potent. Its purpose is to perfume the meat, add color during roasting, and contribute a faint smokiness.

   ~5 min
3. 3
   Trim the pork loin: remove the silver skin and any surface fat using a long sharp knife, sliding it parallel to the meat surface as if removing fish skin. Also trim away any secondary muscle groups attached to the outside, reserving them for another use.

   Tip: Tilt the knife slightly downward when removing silver skin to waste as little meat as possible.

   ~10 min
4. 4
   Butterfly the loin: working on a cutting board, calculate one-third of the loin's total height. Starting from the back (llave) side, make a horizontal cut at the one-third mark, going almost all the way through but leaving about one finger-width at the edge. Open this first flap like a book page. Then make a second horizontal cut at the same depth from the now-exposed surface, again leaving one finger-width. Open fully to create a rectangle of even thickness.

   Tip: The goal is three layers of equal thickness when unfolded. Use a sharp, long-bladed knife and work slowly.

   ~10 min
5. 5
   Even the thickness: place a sheet of plastic wrap (film) over the butterflied meat and gently pound with a pan or meat mallet until the entire surface is uniformly thick.

   Tip: This step ensures even cooking and an attractive spiral when the roll is sliced.

   ~3 min
6. 6
   Season the meat: spread the dry rub evenly over the entire inner surface of the flattened pork. Use a light hand — the flavors are intense.

   Tip: Apply from a height to distribute more evenly.

   ~3 min
7. 7
   Add the filling: spread the prune-and-pecan mixture over the seasoned meat, leaving a two-finger margin along all edges so the filling does not spill out when the roll contracts during cooking.

   Tip: Spread the filling to create a spiral effect once the meat is rolled and sliced.

   ~3 min
8. 8
   Roll and wrap: starting from one short edge, roll the meat tightly. Place the roll seam-side up onto the prepared bacon lattice. Using the film to help, roll the bacon lattice tightly around the pork. Secure any loose ends with toothpicks, leaving them partially exposed so they can be found and removed before serving.

   Tip: The bacon shrinks during roasting and will naturally press the roll together — twine is often not needed.

   ~10 min
9. 9
   Season the outside: apply the remaining dry rub over the bacon exterior to add color and aroma during roasting.

   ~2 min
10. 10
    Roast: place the roll on a rack set over a baking tray. Insert a probe thermometer into the center of the roll. Roast at approximately 180°C (350°F) until the internal temperature reaches 70°C (158°F). This takes approximately 1 hour 10–20 minutes. If the bacon browns too quickly before the center reaches temperature, reduce the oven to 150°C and continue until 70°C is reached at the core.

    Tip: A meat thermometer is essential for a 2 kg piece like this. Without one, use a digital instant-read thermometer inserted at the thickest point every 20 minutes.

    ~80 min
11. 11
    Rest the meat: remove the roll from the oven and let it rest on the rack for 10–15 minutes before slicing, so the internal juices redistribute evenly.

    Tip: Removing toothpicks during the rest period is a good use of this time.

    ~15 min
12. 12
    Make the orange gastrique: in a saucepan over medium-high heat, melt 50 g of sugar dry (no water) until it caramelizes to a deep golden color. Add a pinch of salt. Carefully deglaze with wine vinegar — stand back as hot caramel will spatter. Reduce the heat and let the alcohol evaporate. Add the fresh sage, thyme, and oregano and infuse for a few minutes. Add fresh orange juice and a small amount of chicken stock. Simmer on low heat for 15 minutes until slightly reduced to a loose jus consistency. Taste, adjust seasoning, and remove the herb sprigs before serving.

    Tip: This sauce is a jus, not a bound sauce — it should remain liquid. Its acidity is intentional to cut through the richness of the bacon and pork.

    ~20 min
13. 13
    Prepare the potato salad: combine the cooked cubed potatoes with the drained ice-water-soaked onion strips, roughly chopped hard-boiled eggs, chopped parsley, a spoonful of American mustard, mayonnaise, a generous amount of wine vinegar, salt, and black pepper. Mix gently to avoid mashing the potatoes. Refrigerate until ready to serve; remove from the fridge 10–15 minutes before plating so it is cold but not icy.

    Tip: Soaking the onion in ice water removes harshness and makes it extra crunchy and translucent — a classic Peruvian technique.

    ~15 min
14. 14
    Prepare the tomato salad: slice fresh tomatoes and dress lightly with a vinaigrette of wine vinegar, salt, and black pepper. Decorate with sliced radishes. Season with a final pinch of salt and black pepper just before serving.

    ~5 min
15. 15
    Slice and plate: remove all toothpicks from the rested roll. Slice into rounds approximately 1.5–2 cm thick and arrange on a large serving plate. Scatter any loose pieces of crispy bacon over and around the slices. Finish with coarse salt, freshly ground black pepper, and scattered fresh thyme, rosemary, and oregano (the heat of the meat will release their aromas). Serve alongside the potato salad and tomato salad, with the orange gastrique in a sauceboat for guests to pour over.

    Tip: Think about plating from back to front — the roll is the star, the potato salad goes to the side, and the sauceboat goes at the back for easy access.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UN ENROLLADO DE CERDO CON TOCINO PARA ENGREIR A NUESTRA MADRE ¦GIACOMO BOCCHIO

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