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Stuffed Pork Loin and IMUSA Giveaway

Stuffed Pork Loin

Erica Dinho
5 from 27 votes


  • 1 cup diced ham
  • 1 large carrot peeled and diced
  • 1 roasted red bell pepper diced
  • 1 small onion diced
  • 2 scallions diced
  • 3 garlic cloves
  • ¾ cup of bread crumbs
  • 1 beaten egg
  • 1 3 to 4 pounds pork loin roast
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper


  • To make the filling: place the ham, carrots, roasted red peppers, onions, scallions and garlic in a food processor. Transfer to a mixing bowl , add the egg and bread crumbs.
  • Place pork, fat side down, on work surface with 1 short end facing you. Using sharp knife and starting ½ inch above underside of roast, cut ½ inch in along right side. Continue cutting ½ inch above underside, unrolling roast.
  • Preheat the oven to 400 degrees F. Position an oven rack in the middle of the oven.
  • Once your pork roast is in a flat piece, use a meat mallet to pound the pork so that most of the meat is in one even layer. Spread the filling over the pork.
  • Roll up pork, arrange seam side down on work surface. Tie the pork with kitchen string. Transfer the pork to a caldero or roasting pan.
  • Rub the pork all over with the olive oil and then season with salt and pepper.
  • Roast pork at 400 degrees F until an instant-read thermometer inserted into center of loin registers 140-160 for about 1 hour and 30 minutes. Let the pork rest for at least 25 minutes before slicing.
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