Pork loin stuffed with apple and ham (lombo recheado)

Time: 2 hrMarinating: at least 2 hours, ideally overnight6-8 servingsapprox. 880 kcal / serving (estimated)approx. 38 g protein / serving

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Method

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Cut the loin into one large thin sheet (or have the butcher cut it).
Rub with lemon juice, pepper, bay leaf and the herbs, and let stand for at least 2 hours, ideally overnight.
Heat the butter and oil and sauté the onion.
Add the ham, fry briefly, then add the tomatoes until they break down.
Add the apples, and finally the manioc flour, just mixing it in without frying further.
Spread most of the stuffing over the opened-out loin, roll it up and tie it tightly with kitchen string.
Place in a greased baking pan, top with knobs of butter and cover with aluminum foil.
Bake in a medium oven (about 175°C) for roughly 1 hour, basting occasionally with its own juices.
Remove the foil and roast for about 30 minutes to brown on both sides.
Remove the string and serve surrounded by the remaining stuffing.

Source: Wikibooks – Livro de receitas – Lombo recheado (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.