Piquillo Peppers Stuffed Pork Rolls

Piquillo Peppers Stuffed Pork Rolls

Course Main dishes


  • 16 Small Sized Pork Loin Slices
  • 1 15 oz Can Iberia Bread Crumbs
  • 3 tbsp Iberia Organic Extra-virgin Olive Oil
  • 2 oz. Parsley Leaves
  • 3.5 oz Iberia Red Piquillo Peppers
  • 3.5  oz Lettuce
  • Salt and pepper


  • Start by laying the pork loin slices in a large tray, then sprinkle with 3 tbsp Iberia Premium Olive Oil.
    Add 1 pinch of salt and pepper to the meat, then start to massage the slices to cover them in the seasoning.
    Pour 1 can (15 oz) Iberia Breadcrumbs in another large tray and keep it by side.
    Finely chop the parsley leaves and add them to the breadcrumb tray.
    Mix well and prepare the Iberia Piquillo Peppers by straining them and cutting them into large dices.
    Now we can form the rolls.
    Take each slice of pork loin and cover it well in olive oil, then lay it in the tray with the breadcrumb, cover the meat with the breadcrumbs and press firmly to get a cutlet-like slice.
    Now fold the edges of the pork slices towards the center and begin to roll it.
    Add 1 dice of Iberia Piquillo Pepper inside each slice before rolling it, and when the roll is complete press it inside your hand to give the roll a cylindrical form.
    Cook on a grill for 7 minutes, and serve 4 rolls per person, held together by a wooden stick.
    Garnish with 3.5 oz of chopped lettuce.
    Best to serve with a yogurt sauce.

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