Little gypsy pork rolls

Recipes / Meat

Roll up thin pork fillets around the cheesy mint filling and serve on a bed of smoky tomato sauce.

Recipe «Little gypsy pork rolls» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 500g pork fillets, halved widthwise, butterflied, pounded flat, 8 slices serrano ham or prosciutto, halved widthwise, 150g Manchego or mozzarella, coarsely grated, 1/2 cup large spearmint leaves, 4 x 60g long rashers bacon, rind removed, halved widthwise , 2 tbsp olive oil, 60ml olive oil, 1 small onion, finely chopped , 3 cloves garlic, thinly sliced widthwise, 1/4 tsp pimenton, 500g cherry tomatoes, halved, 150ml fino sherry.

Ingredients:

  • 2 x 500g pork fillets, halved widthwise, butterflied, pounded flat 
  • 8 slices serrano ham or prosciutto, halved widthwise 
  • 150g Manchego or mozzarella, coarsely grated 
  • 1/2 cup large spearmint leaves 
  • 4 x 60g long rashers bacon, rind removed, halved widthwise 
  • 2 tbsp olive oil 
  • 60ml olive oil 
  • 1 small onion, finely chopped 
  • 3 cloves garlic, thinly sliced widthwise 
  • 1/4 tsp pimenton 
  • 500g cherry tomatoes, halved 
  • 150ml fino sherry 

Instructions

  1. For sofrito, heat olive oil in a frying pan over medium heat, add onion, garlic, pimenton and 1 teaspoon salt and cook for 5 minutes or until soft. Add tomatoes and cook for 5 minutes or until softened slightly. Add sherry and simmer for 8 minutes, then season with freshly ground black pepper.
  2. For gypsy pork rolls, trim sides of pork straight so pieces are approximately 14cm x 16cm. Top each with 4 pieces ham, scatter with cheese and cover with a few mint leaves. Roll up from the long side, wrap 2 pieces of bacon around the roll at each end and secure with toothpicks. Season with sea salt and freshly ground black pepper. Heat olive oil in a frying pan over medium heat, add rolls and cook, turning, for 10 minutes or until browned all over. Add 125ml 1/2 cup) water, cover and cook for another 2-3 minutes or until cooked through. Remove from pan, cut in half diagonally and serve with sofrito, scattered with remaining torn mint leaves.