Stuffed Pork Loin

Ingredients

• 1 pork loin
• jamón (cured ham)
• 2–3 hard-boiled eggs
• leek
• onion
• salt
• lemon juice
• manteca (lard)
• onion

Instructions

1. Open and flatten the pork loin as you would another cut. Fill it with strips of jamón (cured ham), hard-boiled eggs, and thin strips of leek and onion. Tie it firmly closed. Season with salt and lemon juice.
2. Heat manteca (lard) well in a besuguera (fish-cooking pan or shallow braising vessel). Sear the meat on both sides until golden. As you cook, add minced onion to the hot fat.
3. Slice the meat into rounds and transfer to the sauce.