Christmas: learn how to make rolled pork with fig jam and bacon

We are already a few weeks away from the Christmas and New Year holidays! I’m sharing a recipe with you, super deli rolled pork with fig jam. Let’s see if you dare to prepare it!

Ingredients:

• 1.5 k pork steak cut to roll.
• 5 branches of rosemary.
• 5 cloves ground garlic.
• 2 tablespoons mustard (ijon or regular).
• 1/2 cup of fig jam.
• 2 tablespoons extra virgin olive oil.
• 200g. Smoked bacon.
• Mix of peppers or black pepper.
• Brine (1 liter of warm water per 100g of Salt).
• 1 tablespoon of butter to whip the sauce.
• 1 tablespoon of flour for the sauce
• Note: Pabilo is required.

Preparation:

First, submerge the pork in warm brine from the night before. When the brine has cooled, place it in the refrigerator for approximately 12 hours.

Then remove it and dry it. To season it on both sides with: garlic, rosemary, peppers and olive oil.

Place the pork on a board, resting on the outside and add the fig jam to the inside, without reaching the edges so that it does not come out when rolling. Immediately roll up the pork and tie it with wick (you can see a tutorial on the internet on how to do it).

Then, smear it with mustard and seal it well on all sides in a large frying pan or pot with a mix of olive and vegetable oil (you can also add a little butter).

Finally, place it on a plate that has a little depth or in a pyrex, on a bed of bacon. Cook in a preheated oven at 350 degrees for approximately 1 hour and 10 minutes.

Let cool and serve sliced ​​on a platter on a bed of bacon (which is delicious)

They should place the cooking juice in a previously strained pot and they can thicken it with a tablespoon of flour dissolved in water or orange juice and perhaps a tablespoon of silao. Off the heat, lie with butter. Serve in a jug on the side.

To decorate, use fresh figs, rosemary branches, golden cocktail chips and dried fruits.

Don’t forget to brush it with jam to give it an attractive look.

Happy Holidays! May God bless you. For more recipes to share with your family and with the little ones in the house, follow me every Monday on Provecho.

Love, Colette Olaechea