Pork Roll Mexican Style Rollo De Puerco a La Mexicana
Bring bold Mexican flavors to your table with this Pork Roll Mexican Style (Rollo de Puerco a la Mexicana), a show-stopping dish that's as delicious as it is visually stunning. Featuring tender, marinated pork loin rolled around a vibrant filling of creamy Oaxaca cheese, juicy red bell peppers, earthy spinach, and fresh cilantro, every bite is a harmonious blend of smoky, tangy, and savory flavors. A chipotle-lime marinade infuses the pork with irresistible zest, while a touch of paprika and cumin adds aromatic warmth to the final bake. Perfect for festive occasions or family dinners, this flavorful pork roll is easy to prepare and pairs beautifully with classic Mexican sides like rice and beans or a crisp green salad. With its juicy, melty interior and golden, flavorful crust, this culinary centerpiece will quickly become a new favorite!
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 4 pieces Garlic cloves
- 2 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Shredded Oaxaca cheese
- 1 piece Red bell pepper, diced
- 1 cup Spinach leaves, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 roll (as needed) Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the pork loin by slicing it horizontally without cutting all the way through, then open it up like a book. Pound it gently to an even thickness of about ½ inch using a meat mallet.
In a blender or food processor, combine garlic cloves, chipotle peppers, lime juice, olive oil, salt, and black pepper. Blend until smooth to create a marinade.
Spread half of the marinade evenly over the surface of the flattened pork loin and let it marinate in the refrigerator for 20 minutes.
In a mixing bowl, combine shredded Oaxaca cheese, diced red bell pepper, chopped spinach leaves, and fresh cilantro. Stir to mix well.
Spread the cheese and vegetable mixture evenly across the marinated pork loin, leaving about 1 inch of space around the edges.
Carefully roll the pork loin tightly, starting from one of the long edges. Tuck in the sides as you go to keep the filling in place.
Secure the roll with kitchen twine, tying it in several places to ensure it holds its shape during cooking.
Rub the outside of the roll with the remaining marinade, then sprinkle it with paprika and cumin for added flavor and color.
Place the rolled pork on a baking dish lined with parchment paper or foil.
Bake in the preheated oven for about 50-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to check for doneness.
Once cooked, remove the pork roll from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and makes slicing easier.
Cut the roll into thick slices and serve warm with your choice of sides, such as Mexican rice, beans, or a fresh salad.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
