Cerdo Relleno Tricolor

Stuffed Pig Tricolor

 

Ingredients:

1 onion

A 2.3-kilogram pork loin, cut into a butterfly

10 slices of spicy provolone

4 red bell peppers, whole and roasted

2 cups baby spinach

4 sprigs of fresh rosemary

2 cups low-sodium chicken broth

2 tablespoons of olive oil

preparation:

Preheat the oven to 218 degrees C.

Peel and chop the onion in 4 cases. Place on a 33-by-23-cent baking sheet and set aside.

Using the tip of a sharp knife, mark the pig in a diamond pattern, cutting to about 0.6-cm depth. Unroll the loin so that it is completely flat and sprinkle with ½ teaspoon of salt. Put the slices of provolone on top of the pork, overlapping slightly. Open the peppers and place them so they are flat and tear or cut in half so you have 8 triangles. Put the paprika flat on top of the cheese, organizing it like a puzzle. Distribute the spinach evenly over the peppers. Starting at one end, roll the pork to its original shape with the fat up. With butcher's thread tie the loin in 4 places and sprinkle on all sides with ¾ teaspoon of salt.

Place the pork on the bed of onions and sprinkle the sprigs of rosemary around. Pour the broth into the bottom of the pan and sprinkle the pork with the olive oil. Grill until browned, about 50 minutes.

Cover the pork in with the juices in the mold and reduce the temperature of the oven to 190 degrees C. Continue roasting until an instant-read thermometer inserted in the center of the spine registers 65 degrees C, approximately 40 minutes.

Let the pork rest for 15 minutes before chopping. Strain the juices from the mold and serve with the pork.