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Surprise your guests with this delicious recipe


  1. In a bowl, mix the ingredients for the frosting

  2. Open the frame on a cloth and season with salt and pepper

  3. Massage and go over it with the glazing with a brush.

  4. Keep the rest of the glaze and add a little olive oil to it

  5. Cut the vegetables and mushrooms

  6. Chop the smoked pancetta

  7. Cut the gruyere into small cubes

  8. Fry the pancetta in a pan

  9. Add the spring onion and mix

  10. Add the garlic, peppers and mushrooms

  11. Deglaze with wine and season with salt and pepper

  12. As soon as it absorbs its liquids, add thyme and graviera and mix. Let it cool.

  13. Preheat the oven to 200° on the resistances

  14. Spread the filling on the meat and roll it up

  15. Tie it with twine from the ends to the center

  16. Spread a layer of onions in the pan, sprinkle with smoked paprika and add a little wine

  17. Brush the roll with the remaining glaze and bake it for 1 hour and 30 minutes. After 40 minutes, take it out and brush it again with the glaze.

  18. For the sauce, cut the serrano ham very finely

  19. let the butter heat up and add the serrano. Let it shrink

  20. Deglaze with cognac

  21. Lower the heat and add the cream. After it boils for 2 to 3 minutes, lower the heat even more and add the Roquefort. leave it until it is absorbed.


3 kg pork loin

For the stuffing

500 g of mushrooms

250 g of graviera

150 g smoked pancetta

1 ½ peppers

4-5 cloves of garlic

5-6 fresh onions

50 ml of white wine

1 tbsp thyme

For the Roquefort sauce

40 g of butter

100 gr. serrano ham

500 ml cream 30%

200 g Roquefort

1 shot of cognac

A little parsley

For the glazing

1 tbsp mustard

2 tbsp balsamic vinegar

2-3 tbsp. molasses

2 tbsp sweet paprika

3-4 tbsp. olive oil

For the potatoes

1 kg potatoes

4 tbsp olive oil

2 cloves of garlic

1 tbsp paprika powder

1 tbsp dry thyme

2 tbsp corn flour

2 tbsp breadcrumbs

80 g grated parmesan

Salt Pepper

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