Pork Loin Rolls with Speck, Helichrysum, and Cheese

The pork loin rolls with speck, helichrysum, and cheese are a dish rich in flavors and very aromatic. Helichrysum is an herb with an intense fragrance 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 you prefer)
• Salt and pepper to taste
• Extra virgin olive oil
• White wine (one glass for deglazing)
• Toothpicks or kitchen twine to secure the rolls

Preparation

1. Start by preparing the pork loin, laying the slices out on a work surface. If the slices are very thick, pound them with a meat mallet to flatten them further.
2. Place a slice of speck on each pork loin slice, then sprinkle with dried helichrysum crumbled between your hands (if using an alternative herb, adjust accordingly).
3. Cut the cheese into sticks and place them in the center of each meat slice.
4. Roll up the rolls, starting from the shorter side, and secure 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 white wine and let the alcohol evaporate.
7. Lower the heat, cover with a lid, and continue cooking for about 20 minutes, checking occasionally and turning the rolls if necessary.
8. Once cooked, check the salt and add a sprinkle of pepper to taste.

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

Curiosities

Helichrysum is also known as the “herb of the gods” and is a plant highly valued in Sardinia and Corsica, where it is used for its distinctive aroma in cooking and natural medicine.