Pork with Paprika Wrapped in Serrano

A Spanish inspiration to roast pork. The Serrano ham helps keep the pork succulent, though make sure you have a sharp knife to slice. Do feel free to substitute a little hot smoked paprika to further intensify the flavours.

Category:  Main Course  - 


For 4 people


  • 1 Kg boneless pork loin
  • 2 tbs sweet paprika
  • 1 tbs dried oregano
  • of 1 lemon
  • 2 tbs olive oil
  • 3 slices of Serrano Ham

Pork with Paprika Wrapped in Serrano Directions

  1. Preheat the oven to 180 degrees C
  2. 1. Remove all string and visible fat from the top of the pork and place in a roasting tin.
  4. 2. Mix a paste from the paprika, oregano, lemon zest and olive oil then smear over the pork, rubbing into any crevices - use the back of a spoon or your fingers for this.
  6. 3. Gently overlap the Serrano Ham slices around the pork, joining underneath. Roast for about 1 hour, or until the juices run clear.
  8. Remove from the oven and cover with a clean cloth and allow it to rest for 10-15 mins before serving.

  12. Buy the boneless rolled loin of pork when it is on special offer at the supermarket - it really does make an econimical midweek meal and this recipe easily modifies by adjusting the quantity of topping ingredients.
  14. Serrano is a delicious Spanish cured ham.