Dish

Flamenquín

Pork Tenderloin Roll

The pork loin is first pounded thin, then stuffed with ham and cheese before being rolled up and breaded. The roll is then fried until crispy on the outside and tender on the inside. The dish is often served with a side of fries or a salad.

European cuisine› Mediterranean cuisine› Spanish cuisine

Meat Dish› Pork Dish

Origins and history

Flamenquín is a dish that is popular in the Andalusia region of Spain, and is often served in tapas bars and other casual restaurants. It is believed to have originated in the city of Córdoba.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It contains pork, ham, and cheese, which are not suitable for people with dietary restrictions related to these ingredients. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of this dish, with some recipes calling for different types of cheese or ham. Some versions also include a dipping sauce made from mayonnaise or aioli.

Presentation and garnishing

To ensure that the flamenquín is evenly cooked, it should be turned several times during the frying process. Once cooked, the dish is typically served on a large platter, with the flamenquín sliced into rounds and arranged on top of the fries or salad. The dish can be garnished with fresh herbs or a sprinkle of paprika.

Tips & Tricks

When pounding the pork loin, be sure to use a meat mallet or rolling pin to ensure that it is evenly thin. To prevent the filling from falling out during frying, use toothpicks to secure the roll. Remove the toothpicks before serving.

Side-dishes

This dish is often served with a side of fries or a salad. Other compatible side dishes include roasted vegetables, mashed potatoes, or grilled asparagus.

Drink pairings

Flamenquín pairs well with a glass of red wine or a cold beer. For a non-alcoholic option, try serving it with a glass of sparkling water with a slice of lemon.