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1
Butterfly the Loin
15 Mins
Work at room temperature; keep the meat cool, below 4°C (40°F)
Lay the loin flat and slice it lengthwise, stopping about 1 cm from the far edge, then open it like a book. Turn the knife and slice each thick half again the same way, so the loin opens out into a flat rectangle about 2 cm thick. Cover with cling film and pound gently with a meat mallet until the thickness is even.
A sharp, long knife and slow strokes matter more than force: if the loin tears, the stuffing will leak out during the roast.
Done when: A flat, even rectangle about 2 cm thick.
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2
Season and Stuff
10 Mins
Room temperature
Spread the Dijon mustard over the inside of the flattened loin, then sprinkle with half the salt, the pepper, paprika, oregano and cumin and the minced garlic. Layer the ham slices over the meat, then scatter the crumbled queso fresco, chopped prunes, raisins, halved olives, carrot sticks, green beans and half the diced onion in an even layer, leaving a 3 cm border at the far edge.
Spread the filling evenly, not in a heap in the middle: an even layer gives every slice the same spiral of ham, cheese and fruit.
Done when: An even layer of filling with a clear border at the far edge.
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3
Roll and Tie
5 Mins
Room temperature
Roll the loin up tightly from the long side nearest you, tucking the filling in as you go, and finish with the seam underneath. Tie the roll with kitchen string at 6 even intervals, snug but not so tight the filling squeezes out, and tuck the ends in. Rub the outside with the remaining salt and a little olive oil.
Tie snugly rather than tightly: the roll swells as it cooks, and string tied too tight cuts into the meat.
Done when: A firm, even cylinder with the seam underneath and 6 ties.
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4
Sear Until Golden
10 Mins
Pan at 200°C (400°F); sear on all sides
Heat the remaining olive oil in a large ovenproof pan over high heat and sear the tied roll on all sides, about 2 minutes per side, until deep golden brown. Lift the roll out and set it aside on a plate.
Do not move the roll until the crust releases on its own: a golden crust seals in the juices and gives the sauce its colour.
Done when: Deep golden brown on all sides.
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5
Roast with Wine and Tomato
75 Mins
Oven at 190°C (375°F); pork to 63°C (145°F)
Lower the heat to medium, soften the remaining sliced onion in the same pan for 3 minutes, then add the chopped tomatoes and cook for 2 minutes. Pour in the red wine, let it bubble for 1 minute, then add the chicken broth. Return the roll to the pan, cover loosely with foil and roast at 190°C (375°F) for 60 to 70 minutes, basting twice, until the centre of the thickest part reaches 63°C (145°F).
Baste with the pan juices at 30 and 50 minutes: the loin is lean, and basting keeps the outside from drying out.
Done when: Centre at 63°C (145°F) on a meat thermometer; juices run clear.
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6
Rest, Slice and Sauce
15 Mins
Rest 10 minutes; serve the sauce hot, about 65°C (150°F)
Lift the roll onto a board, tent loosely with foil and rest for 10 minutes so the juices settle. While it rests, simmer the pan sauce for 5 minutes until slightly thickened and season to taste. Snip off the string, slice the roll into 12 thick slices and serve 2 slices per person with the warm pan sauce spooned over.
Resting is not optional: slicing straight from the oven lets the juices run out and leaves dry slices.
Done when: Juicy slices showing the spiral of ham, cheese, fruit and vegetables, with glossy pan sauce.
auto_awesome Finishing Touches & Plating
Serve the sliced roll hot, two thick slices per person, with the red-wine and tomato pan sauce spooned over, and pass the rice, curtido and tortillas at the table while the spiral of stuffing is still visible.
El Salvador
1h 15m
