Stuffed loin

The stuffed loin is a traditional recipe of Aragonese cuisine that can be served hot or cold. At mychef we offer you the steps to cook it with your evolution mychef oven.

Stuffed loin - mychef

Ingredients (8 serves)

· 2 kg. whole pork loin

· 500 g. minced meat (pork and veal)

· 1 kg. potatoes

· 250 ml. poultry stock

· 100 g. peas

· 100 ml. white wine

· 100 g. green bean

· 2 piquillo peppers

· 2 eggs

· 1 hard-boiled egg

· 'Bresa' (tomato, onion, leek, carrot, bay leaf, garlic)

· Garlic, parsley, salt, pepper

· Flour

· Breadcrumbs


Cooking settings

For the stuffed loin (first cooking)

  • Mode: mixed
  • Temperature: 160 ºC
  • Humidity: 15 % 
  • Time: 35 min

For the stuffed loin and potatoes (second cooking)

  • Mode: mixed
  • Temperature: 160 ºC
  • Humidity: 15 % 
  • Time: 40 min


First of all, we will prepare the meat to give shape to the palpiton. To do this we will make some cuts in the loin as if they were booklets but without separating them completely, and we will salt and pepper them.

In a separate container, we will mix the stuffing with the minced meat, peas, hard-boiled egg, minced garlic, minced parsley, piquillo peppers and green beans. Fill the spaces between the cuts of the loin with this mixture. Next, flour the palpiton, paint it with egg and pass it through breadcrumbs.

To cook it we will use an enamelled Gastronorm tray. In the bottom we will put the 'bresa' with a little oil and we will place on top the stuffed loin, the wine and the poultry stock. Put it in the mychef evolution oven at 160 ºC, with 15% humidity for 35 minutes. 

When the oven warns of the end of cooking, we will place the potato wedges on a teflon-coated Gastronorm tray, sprinkle them with olive oil and cook them together with the meat for 40 minutes with the same humidity and temperature parameters previously specified.

Finally, remove the trays and strain the sauce resulting from the 'bresa', the poultry stock and the wine. 


To plate the stuffed loin, we will place the sauce at the bottom of the plate. Next, we will set aside two portions of meat per diner and we will accompany them with some potatoes. 

Enjoy it! 

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