Stuffed Pork Loin Rolls, very simple to make and full of flavor. For the filling, I used Pastin, a mix of pork and beef similar to Veneto sausage. During production, it is seasoned with garlic, spices, and wine; it is the most known and consumed product in the Dolomite valleys. You can substitute it with sausage for an equally delicious result. Thanks to my new Weber charcoal barbecue sent by ManoMano, Europe’s number one online DIY & gardening specialist, I was able to cook these stuffed pork loin rolls easily; the meat will remain tender inside. I recommend checking out all my collections where you’ll find many interesting recipes divided by ingredient or category.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 pieces
- Cooking methods: Charcoal
- Cuisine: Italian
Ingredients
- 6 slices Pork loin
- 3 slices Fresh bacon
- Pastin or Sausage
- Rosemary
- Salt
Preparation
Let’s start preparing the Stuffed Pork Loin Rolls by slightly pounding the pork loin slices with a meat tenderizer. Inside, add some sausage, roll up the pork loin slices on themselves. Cut each slice of fresh bacon in half and lay each piece on the roll. Add a sprig of rosemary and secure each roll with a piece of kitchen twine. You can replace the twine with a kitchen elastic or net.
Prepare the barbecue with charcoal; when it reaches the right temperature, place the rolls on the grill and cook them for about 15 minutes. They should be well cooked, even inside, because, as you know, pork must be consumed cooked and not rare.
When the Stuffed Pork Loin Rolls are cooked, remove them from the barbecue and place them on a serving plate. Remove the twine and lightly salt them before serving.
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