Crown of pork loin with aromatic filling, otherwise known as “corona de lomo de cerdo con relleno aromático” in Spanish, is a dish that is not only delicious, but also a great centerpiece for special occasions. It is a feast for the senses, as the aroma of spices and herbs waft from the oven, and the dish itself looks impressive and regal on the table. In this article, we will explore the history and origin of of pork loin with aromatic filling, its traditional ingredients, and a simple recipe that you can try out at home.

History and Origin
The crown of pork loin with aromatic filling has its roots in Spanish cuisine, particularly in the regions of Castilla-La Mancha and Extremadura. These regions are known for their pork dishes, and this one is no exception. It is believed that the dish was served during special occasions, such as weddings and baptisms, and was a way of showcasing the wealth and culinary prowess of the host.

Traditional Ingredients
The crown of pork loin is made with a bone-in pork loin that has been cut and rolled into a circular shape, resembling a crown. It is then stuffed with an aromatic filling made up of a mixture of herbs, spices, and dried fruit. The traditional filling consists of garlic, parsley, paprika, black pepper, and raisins or prunes. Other ingredients that can be included in the filling are pine nuts, almonds, and even cooked bacon.

Recipe
Here is a simple recipe for crown of pork loin with aromatic filling that you can try at home:

Ingredients:
– 1 bone-in pork loin (about 2 kg)
– 3 cloves garlic, minced
– 1/2 cup chopped parsley
– 1 tbsp paprika
– 1 tsp black pepper
– 1/2 cup raisins or prunes
– 1/2 cup pine nuts (optional)
– Salt (to taste)
– Olive oil

Instructions:
1. Preheat the oven to 180°C.
2. In a bowl, mix together the minced garlic, chopped parsley, paprika, black pepper, raisins or prunes, and pine nuts (if using).
3. Lay the pork loin out flat, season with salt, and spread the filling evenly over the surface.
4. Roll up the pork loin tightly and secure with kitchen twine.
5. Place the rolled pork loin on a baking tray and brush with olive oil.
6. Bake for 1.5 to 2 hours, or until the internal temperature of the pork reaches 63°C.
7. Allow the pork to rest for 10 minutes before removing the twine and slicing into rounds.

Conclusion
The crown of pork loin with aromatic filling is a dish that is steeped in tradition and history. It is a delicious and impressive centerpiece for any special occasion, and the aroma of the spices and herbs will tantalize your taste buds. Try out this simple recipe at home and impress your guests with your culinary skills.

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