Boned Pork Loin with herbs and Parma Ham

Instructions

1. Preheat the oven to 190 °C.
2. Untie the pork loin and lay the pork out on flat, skin side down. Sprinkle it with mashed garlic, thyme, salt, pepper, and chili flakes. Press into the meat.
3. Layer the Parma ham and arrange cut in Cheddar cheese cubes and sage leaves. Roll up the loin again and tie it into a neat shape with string.
4. Brush with 1 tbsp sunflower oil and sprinkle over salt, pepper, and red pepper. Press the spices into the meat with your fingers. Arrange sage leaves on top.
5. Cut the onions on a 2 cm slices and arrange in a small roasting tin. Put the meat roll over the onion slices. Add the white wine and bake for 1 ½ hours or until well cooked.
6. Check with cooking thermometer. Meat is ready when 75°C is reached. When pork is cooked, remove it from the oven to rest for 10 minutes before cutting on rings.
7. Garnish with thyme, chili flakes, and green salad.

• Servings : 6
• Ready in : 120 Minutes
• Course : Main courses
• Recipe Type : beef, Christmas Recipes, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Cheddar cheese, Dried hot chilis, Garlic, Ground black pepper, Loin of pork, Onion, Red pepper, Salt, Salvia, Sunflower oil, Thyme, White wine, Парма шунка