Medium

Pork rolls with ham, piquillo peppers and gravy

Name: Pork rolls with ham, piquillo peppers and gravy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Pork loin (4 thin butterflied steaks); 60 g Serrano ham (4 slices); 100 g Piquillo peppers (4, drained); 40 g Butter; 25 g Plain flour; 500 ml Beef stock (low-salt); 25 g Worcestershire sauce; 20 g Extra virgin olive oil; 3 g Parsley; 0.4 g Black pepper; 1 g Salt (only if needed)

Total time55 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Pork loin rolls filled with ham and piquillo peppers, with a butter-and-flour-thickened gravy.

20 minprep

35 mincooking

4servings

1.751 kcalwhole recipe

438 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Egg-free and 6 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Egg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenFrying panCasserole

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Pork loin 4 thin butterflied steaks 600 g
Serrano ham 4 slices 60 g
Piquillo peppers 4, drained 100 g
Butter 40 g
Plain flour 25 g
Beef stock low-salt 500 ml
Worcestershire sauce 25 g
Extra virgin olive oil 20 g
Parsley 3 g
Black pepper 0.4 g
Salt only if needed 1 g

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Let’s get cooking

Method

Preheat the oven to 180°C. Lay out the pork loin, add pepper and place a slice of ham and an opened piquillo pepper on each steak. Roll up firmly and tie with kitchen string.
Heat the oil in a frying pan and brown the rolls on all sides for 6–8 minutes. Transfer to a roasting dish and bake for 20–25 minutes, until the centre of the filling reaches 74°C.
Meanwhile, melt the butter in a saucepan. Add the flour and whisk over medium heat for 3 minutes until light hazelnut in colour, without burning. Gradually whisk in the stock to prevent lumps.
Add the Worcestershire sauce and simmer for 10–12 minutes, stirring. Taste before adding salt, as the ham and sauce already supply it. Stir in chopped parsley.
Rest the rolls for 5 minutes. Remove all the string, slice and serve over the hot gravy.