Pork loin rolls with speck, helichrysum and cheese

Pork loin rolls with speck, helichrysum, and cheese are a dish rich in flavors and highly aromatic. Helichrysum is an herb with an intense aroma that pairs well with meat and speck. Here is a recipe that can be adapted according to personal tastes:

Ingredients

• 4 thin slices of pork loin
• 4 slices of speck
• 100 g of soft cheese (such as fontina, taleggio, or another melting cheese of your choice)
• Dried helichrysum to taste (a few sprigs, if available, or substitute with rosemary or thyme if preferred)
• Salt and pepper to taste
• Extra virgin olive oil
• White wine (a glass for deglazing)
• Toothpicks or kitchen twine to close the rolls

Preparation

1. Begin by preparing the pork loin, laying out the slices on a work surface. If the slices are too thick, flatten them further with a meat mallet.
2. Distribute a slice of speck on each pork loin slice, then sprinkle with crumbled dried helichrysum (if using an alternative herb, adjust accordingly).
3. Cut the cheese into sticks and place them in the center of each slice of meat.
4. Roll up the rolls, starting from the shorter side, and close them with toothpicks or kitchen twine to maintain their shape during cooking.
5. In a pan, heat a drizzle of extra virgin olive oil and brown the rolls on all sides to achieve a nice golden color.
6. Once the rolls are golden, deglaze with the white wine and let the alcohol evaporate.
7. Lower the flame, cover with a lid, and continue cooking for about 20 minutes, checking occasionally and turning the rolls if necessary.
8. Once cooked, check for seasoning and add a sprinkling of pepper to taste.

If you wish, you can serve these rolls with a side of roasted vegetables or a fresh salad. Enjoy your meal!

Curiosity

Helichrysum is also known as “immortelle” or “the plant of the gods,” and is a plant highly appreciated in Sardinia and Corsica, where it is used for its particular aroma in cooking and in the field of natural medicine.