• 1kg Loin of Pork
  • Salt and Pepper
  • 1 teaspoon Sweet Paprika
  • 225g medium-thick slices of Jamón Serrano (ham)
  • 450g Onions peeled
  • 2 tbsp Olive Oil
  • 7 tbsp dry (fino) Sherry
  • 240ml Chicken Stock


  1. Preheat the oven to 180ºC, Gas Mark 4. Rinse the pork under cold running water and pat dry with kitchen paper.
  2. Mix some salt and pepper with the paprika and rub over the outside of the pork.
  3. Lay half the ham slices side-by-side to form a long rectangle. Place the pork on top and lay the remaining ham over the meat. Wrap the ham around the meat and secure with kitchen string.
  4. In a roasting pan, heat the oil over high heat until very hot then fry the pork joint until browned on all sides.
  5. Place the onions or shallots around the meat and continue to fry over a high heat until they begin to brown.
  6. Add the sherry and stock then transfer to the oven and roast for about 1 hour, basting the meat from time to time with the pan juices.
  7. Remove the meat from the pan, cut into slices, and arrange with the onions on a warmed serving platter. Pour the juices from the pan over the top and serve immediately.