Rolled porkloin with bacon, basil and rosemary
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieI was supposed to go to a taping for a TV show today for an episode on Christmas noche buena cooking. The way the invitation was worded, I understood that the show follows a discussion format. But after I had said yes I was told that I’d be cooking a noche buena dish and I’d have to bring the ingredients and the cooking utensils as well. Huh? Maybe, I should transport my entire kitchen too? So, I said, “Sorry, can’t.” That’s really much too inconvenient. I’d rather show you a noche buena idea right here.
There are only two good rolled meat recipes that I have posted so far. One is the vegetable stuffed beef rolls and the other is the ‘pork’ morcon that I created as an alternative to the traditional beef morcon which I find too dry. A few days ago, I hit jackpot with this little experiment — rolled porkloin and the stuffing consists of diced belly bacon, chopped onions and dried basil and rosemary. So simple to make but the flavors are just wonderful. The bonus is that, served sliced, it’s so pretty that it rightly belongs on a dinner table set for a special occasion like the noche buena.
Ingredients :
a slab of pork loin with fat on the surface, about 500 grams
100 grams of smoked belly bacon, diced
1 large onion, peeled and finely chopped
1 tbsp. of dried basil
1 tbsp. of dried rosemary
salt
Cooking procedure :
Cut the pork so that you have a large piece that is uniformly about a quarter of an inch thick. You can ask the butcher to do this for you; just tell him you want it prepared as for morcon. Take about two teaspoonfuls of (refined) salt or two tablespoonfuls of rock salt and spread on both sides of the meat, rubbing the salt in. Place in a covered container and let sit in the fridge for about 6 hours.
Take the meat from the fridge and rinse off the salt under the tap. Pat the meat dry with absorbent kitchen paper. Lay it flat, fat side down, and spread the bacon over the entire surface. Sprinkle the onion, basil and rosemary evenly over the bacon. Season with lots of freshly ground pepper. Roll up tightly and wrap in aluminum foil, tucking in the edges. No, you don’t need to string the meat.
Bake in a preheated 170oC oven for 40 minutes. Remove from the oven and allow to cool for about an hour without removing the wrapping. If you slice the meat while still hot, it will crumble. So, let it cool for a while.
After the meat has cooled, peel off the foil and cut the rolled porkloin into half-inch slices. Since this was a kitchen experiment, I served it without sauce or dressing. Maybe I will next time. Or maybe not. The rolled porkloin was so tender and moist and exploding with flavors and I have half a mind to say that a sauce or a gravy will just ruin it. If you feel that a sauce is essential, I suggest that you keep it light. Mayo with crushed cucumber is an option.
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Ms. Connie,
You’re a mind reader, I’ve been looking for easy morcon recipes for days. Thanks a lot!
Great noche buena recipe Ms. Connie! can you suggest other dishes that would go with it? thanks and God Bless you more!
hi ms. connie! ive always been a silent fan of yours. quick question,can i subtitute bacon with something else?i have friends coming over for thanksgiving that i know for sure dont eat bacon.i would appreciate your suggestions.thanks so much!
you’re welcome, soloops.
Jennie, maybe in a few weeks. Haven’t really planned anything specific.
Sharon, smoked ham will be great too. Or crumbled spicy sausages (remove the casing).
Hi connie! This is a great idea! Will show this recipe to my son who is taking up HRIM and has started to cook too! Thanks and regards!
Ms. Connie, im an avid fan of yours. Our oven is a bit as old as our our grandmothers. It gave in years ago and never saved up for another. I had two sets of your baked mac already finishing it up in a turbo broiler at controlled temperature. Do you think i can also cook this dish in a turbo broiler? My husband has been craving for roast beef and never cooked one. Ill have him try your roast pork first. I just cant wait to try this one. I wish my turbo broiler will do.
hello, connie…
yum-o!!! i’ll try this for noche buena…i was thinking of doing a chicken relleno, but this looks easier. yep, i tried beef morcon and dried up siya after cooking…tama ka nga…hmmm… thanks…great idea.
been imagining the taste already… rosemary and basil…hmmm… may kalalagyan eto sa aming mesa!
Hurrah! Ms. Connie, i cant wait to buy myself an oven to roast my pork. I bought fresh basil leaves and a bundle of bacon today and finally cooked it in my turbo broiler full blast wrapped up in aluminum. I felt the cooking was just over 30 minutes let cool for a few minutes and oh my! It was wonderful! The spices were bursting with flavor and the taste was really good! My husband said he was like eating in a five star hotel. He was asking for the gravy and i said it was not suggested to have gravy for a porkloin as tasty as this. Then we devoured it together. Happy thanksgiving!
prisiana, that’s great! a turbo broiler operates just like a convection oven. You may not need an oven especially if you have a small family. But then, of course, a new oven will inspire any cook.
hi connie!!!…am a silent fan…i tried this recipe last new year’s eve and it was a great hit!!!…am planning to try it again with a little twist…i might include other herbs like thyme and fennel leaves…it has been a tradition in our neighborhood that after the fireworks, we go around the neighborhood and try out the special dishes that each home has prepared…and this one was one of the favorites that evening…thank you so much for sharing the recipe!!!….youre so awesome!!!….i already tried the porkloin with cream cheese, the adobong sitaw, and the sauteed mongo sprouts and asparagus with oyster sauce (it was today when mom had a visitor and again, your recipe was a hit!!!)..tomorrow am gonna try the pandan chicken…i already marinated the chicken this evening and will cook them for lunch tomorrow….looking forward to try more of your great recipes!!!….more power and God bless!!!….. =)
ireen, you make me smile. i’m just too happy that i can share so much joy.
My good friend made this for New Year’s Eve and she brought me some when we had dinner together at my apartment. Ang sarap! Flavorful! I *totally* agree. No need for sauce, dip, whatsoever. Kahit na pork sya, refreshing ang lasa. Di nakakaumay! Ang bango bango pa!
While cooking, it smells good already. After slicing, that’s when the full aroma hits you and it’s just so wonderful.
Hello Connie. Will be making this tomorrow. It looks easy and wonderful to make! What is the rationale behind “Take about two teaspoonfuls of (refined) salt or two tablespoonfuls of rock salt and spread on both sides of the meat, rubbing the salt in. Place in a covered container and let sit in the fridge for about 6 hours.”? Will it not be the same if you season just before cooking? Is it to remove the water content of the meat? Thank you.
Mari, yes, and to cut the cooking time. Found the technique used on steak in Steamy Kitchen (link) and it works wonderfully on pork and chicken too.
Hello Connie,
Thank you for the info and the link. Very interesting! I have been a restaurant manager for a long time. I have never seen this done. Unless for curing meat or salmon (gravlax). I know that salt removes the water content so seasoning was always done just before grilling. Steaks are even seared to lock in the juices. I was wondering. . . then it dawn on me that if good quality meat is used, this is not necessary. But this is a very good tip! With the current prices of superior grade meat, as the Steamy Kitchen site states, this will “Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks”
Please, keep on writing; keep on sharing; keep on inspiring a lot of people who are, and otherwise, challenged in the kitchen!
You’re welcome, Mari. Writing and sharing is learning too.
hi connie,
i was searching the net for a rolled-up porkloin recipe and your site was the first one i checked. i’m going to start it tonight, in time for our Christmas lunch tom. your recipe is so easy to follow, the ingredients are readily available too. I’m so excited to try it out.
thanks a lot!
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Hi! Your porkloin recipe looks interesting and easy to cook. I’ll try it out one of these days using a turbo broiler like what one of your readers did.However, what I want to ask is can I also cook roast beef using a turbo broiler? If yes, at what temperature setting and for how long? My oven’s kinda old and soon to conk out on me. Plus, I find it easier handling the turbo.Thanks.
Nerissa
Nerissa, I haven’t tried this recipe with beef so I don’t know if it’ll taste good or bad. Re turbo. They’re used pretty much the same way as convection ovens so the settings would be the same.
Hi Connie,
Do I need to double the cooking time if i’m planning to double the size of the meat?
Thanks so much and keep on cooking and sharing…
No. Cook longer if the meat is cut thicker. Otherwise, no need.