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 and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Fish: Ingredient to check: Worcestershire sauce. Usual composition; check the label or the dough/sauce recipe: Worcestershire sauce. Milk: Ingredient to check: Butter. Mustard: Ingredient to check: Worcestershire sauce. Usual composition; check the label or the dough/sauce recipe: Worcestershire sauce. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Beef stock, Worcestershire sauce.

Rating Not yet rated

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

Jump to steps

20 minpreparation and possible waiting

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 and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenFrying panCasseroleSaucepan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.