Bacon-Wrapped Pork Loin Roll with Prune and Pecan Filling

A showstopper pork loin roll dedicated to Mother's Day: a Duroc pork loin butterflied open, filled with a spiral of chopped prunes and pecans, rubbed with smoked Spanish paprika (pimentón de la vera), rosemary, cumin, garlic powder and sugar, then wrapped in an interlaced bacon lattice and roasted to 70 °C internal. Served with a sweet-and-sour orange gastrique, a potato-and-egg salad dressed with mayonnaise and mango vinegar, and a fresh tomato salad garnished with radishes.

download Extracted 2026-03-31

45m Prep

80m Cook

2h 5m Total

6 Servings

pork bacon stuffed roast mother's-day prunes pecans gastrique albardado spanish-paprika holiday oven dry-rub potato-salad

Ingredients

Brine

1 L Water for brine pork
40 g Salt for pork brine (4 percent brine solution)

Dry Rub

2 tsp Smoked paprika pimenton de la vera
1 tbsp Fresh rosemary romero (finely chopped)
0.5 tsp Ground cumin comino
1 tsp Sugar dry rub pork
0.25 tsp Salt dry rub pork (small pinch loin is already brined) optional

Filling

150 g Dried prunes guindones filling (pitted)
80 g Pecans pecanas filling (roughly chopped)

Main

1.2 kg Pork loin Duroc butterflied (butterflied flat brined)

Pan Sauce

Pan drippings fond pork (collected from roasting pan)
3 cloves Garlic for pan sauce pork (smashed) optional
200 ml Chicken pork stock pan sauce optional

Wrapping

200 g Bacon strips tocino wrapping (thin slices to wrap the full roll)
Kitchen twine pabilo (for tying the roll)

Steps

Brine

1

Prepare the brine by dissolving 40g of salt in 1L of cold water. Submerge the pork loin completely and refrigerate for at least 4 hours, ideally overnight.

Tip: A 4 percent brine seasons deeply without making the meat salty.

~240 min

Cooking

1

Preheat oven to 180C (160C fan). Place roll on a rack over a roasting pan and roast for 50-60 minutes or until internal temperature reaches 63-65C.

Tip: Internal temperature is the most reliable indicator of doneness for pork.

~60 min
2

Remove from oven and rest loosely tented with foil for at least 10 minutes before slicing to allow juices to redistribute.

Tip: Do not skip resting - cutting immediately causes the juices to run out leaving the meat dry.

~10 min

Dry Rub

1

Mix the dry rub: combine smoked paprika, finely chopped rosemary, ground cumin, sugar, and a small pinch of salt.

Tip: Taste the rub before applying since the loin has already been brined you need very little additional salt.

~5 min

Filling

1

Remove pork loin from brine, pat dry, and butterfly it: make a horizontal cut along the length stopping just before cutting through, then open flat like a book.

Tip: Cover with plastic wrap and gently pound any uneven spots for uniform thickness.

~10 min
2

Spread the dry rub evenly over the inside surface of the butterflied pork loin.

~3 min
3

Distribute pitted prunes and roughly chopped pecans evenly over the seasoned interior leaving a 2cm border at the far edge.

Tip: Press the filling gently so it adheres before rolling.

~5 min

Pan Sauce

1

While roll rests make the pan sauce: pour off excess fat, add smashed garlic, deglaze with stock, and reduce by half. Season and strain.

Tip: Deglaze all the caramelized bits from the pan bottom - they are packed with flavor.

~10 min

Serving

1

Remove kitchen twine, slice roll into 2-3cm rounds, arrange on platter and drizzle with pan sauce. Serve immediately.

Tip: A sharp carving knife gives clean slices that show off the spiral filling.

~5 min

Wrapping

1

Tightly roll the pork loin lengthwise around the filling. Apply remaining dry rub to the outside of the roll.

~5 min
2

Lay bacon strips in a slightly overlapping row. Place pork roll at one end and wrap bacon tightly around the entire roll covering the whole surface. Secure with kitchen twine at 3-4cm intervals.

Tip: The bacon wrap bastes the loin with fat during cooking and creates a golden crisp exterior.

~10 min

Nutrition (per serving)

720

Calories

52g

Protein

24g

Carbs

45g

Fat

Fiber

Cultural Context

This recipe was created by Giacomo Bocchio as a special Mother's Day tribute on his YouTube channel, dedicated to his mother Rosana. It draws on classic French and Spanish culinary techniques — albarding (wrapping lean meat in bacon fat), the French gastrique (caramel-and-vinegar sweet-sour sauce), and the butterfly-book opening of a large muscle — applied to a Peruvian context with local ingredients like mango vinegar from Tacna and Peruvian potatoes. The prune-and-pecan filling echoes the sweet-savory tradition of Peruvian roasts while the pimentón de la vera nods to Spanish charcuterie heritage.