Pork roulade with walnuts and bell pepper

Ingredients

• 600 g boneless pork leg

For the filling

• 30 g chopped walnuts
• 1 medium white onion (150 g)
• 1/2 red bell pepper (75 g)
• 1 tablespoon olive oil
• 1 egg
• 1/2 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 2 tablespoons breadcrumbs

For brushing the roulade

• 2 tablespoons olive oil
• 1/8 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 teaspoon sweet paprika

For the dish

• 1 teaspoon olive oil

Preparation

1. Chop 30 g of walnuts and toast them in a nonstick pan without any fat for 4 minutes, stirring until lightly browned. 2. Finely dice the onion and bell pepper. Sauté them in 1 tablespoon of olive oil for 8 minutes, until softened. 3. Put the walnuts, onion and bell pepper in a bowl. Add the beaten egg, breadcrumbs, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and 1/2 teaspoon of nutmeg. Mix. 4. Pat the pork leg dry with paper towels, open it out into a sheet and pound it with a meat mallet. Spread the filling over the meat, roll it up and tie the roulade with kitchen twine. 5. Mix 2 tablespoons of olive oil with 1/2 teaspoon of salt, 1/8 teaspoon of pepper, 1/2 teaspoon of nutmeg and 1 teaspoon of sweet paprika. Brush the roulade with the mixture. 6. Grease an ovenproof dish with 1 teaspoon of olive oil and place the roulade in it. Cover with a lid and bake in an oven preheated to 180°C for 90 minutes. For the last 20 minutes, remove the lid and baste the roulade with the juices in the dish. The meat should be cooked through. 7. Remove the roulade from the oven and let it cool completely, about 120 minutes, before slicing.