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Homemade Pork Loin Libritos with Pecorino Cheese

Homemade Pork Loin Libritos with Pecorino Cheese

Delicious pork loin fillets stuffed with pecorino cheese, breaded in panko and fried until golden. Served with potatoes and baked onion flavored with thyme and smoked paprika, and a smooth paprika mayonnaise that adds creaminess and a smoky touch.

  • Servings: 2
  • Prep: 15 min
  • Cook: 20 min

Ingredients

  • 250 g pork loin
  • 400 g potato
  • 25 g panko
  • 30 g mayonnaise
  • 20 g pecorino cheese
  • 1 g dried thyme
  • 1 unit onion
  • 4 g smoked paprika
  • 15 g flour
  • 1 unit egg
  • 150 ml vegetable oil
  • salt
  • black pepper

Instructions

  1. Preheat the oven to 220 °C. Slice the potatoes in half lengthwise, then cut into 1-2 cm wedges. Peel the onion, cut in half and slice into thin strips.
  2. In a medium bowl, toss the potatoes and onion with the dried thyme, half of the smoked paprika, the flour, a drizzle of oil, salt and pepper. Spread on a baking tray lined with parchment paper and bake 20–25 minutes or until golden and tender, turning halfway through.
  3. Place the pork loin pieces on a cutting board and make a lateral cut without cutting all the way through to open them like a book. Fill with pecorino cheese, close and press the edges so the cheese doesn’t escape.
  4. Season the pork little books with salt and pepper. Beat the egg in a shallow dish and place the panko in another. Dip the little books first in the egg and then coat in panko, pressing to adhere. Wash your hands and utensils after handling raw meat.
  5. Heat the oil for frying in a pan over medium heat. Fry the little books 2–3 minutes per side, until golden and cooked through. Drain excess oil on paper towels.
  6. In a small bowl, mix the mayonnaise with the remaining smoked paprika. Serve the little books with the potatoes and baked onion, accompanied by the paprika mayonnaise.

Nutrition (per serving)

  • Calories: 1347 kcal
  • Protein: 39 g
  • Carbohydrates: 64 g
  • Fat: 108 g
  • Fiber: 6 g