Alberto Cudós

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Recipe of Sirloin Style of a Uruguayan Pamplona with Flavored Potatoes

Sirloin Style of a Uruguayan Pamplona with Flavored Potatoes

20 mins
40 mins
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It is a pork tenderloin, stuffed with peppers, onion, cooked ham (ham) and cheese, wrapped in aluminum foil and baked or grilled, with the accompaniment of potatoes with their skin cut into segments and flavored. In other words, a tasty and healthy dish.
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4 portions
  • 2 pork sirloin, well defatted
  • 8 slices Ham
  • 1/2 red bell peppers
  • 1/2 green bell peppers
  • 1 red onion, big
  • 200 grams mozzarella cheese, grated
  • 4 potatoes, medium, with their skin
  • Dried oregano
  • bay (laurel), ground
  • fresh parsley, finely chopped
  • drops Tabasco sauce


First of all, with a narrow blade knife, we cut lengthwise and round each sirloin, as to form a sheet, thickness between 3 and 5 millimeters. We place each one individually on aluminum foil, cut into a piece that allows us to form a roll and close the ends.
On each piece of meat we place the fetas of cooked ham, so that they seal possible cuts that have remained in the meat and through which the filling can escape. Cut the peppers into narrow strips and form separate lines of either color, over the cooked ham fetas. Peel and cut the purple onion in fine pen, garlic peel and chop well, mixing it with the onion, spreading this mixture between the lines of peppers. We cover everything with the cheese that we have chosen. Finally we go rolling with the help of aluminum foil as if we made a stuffed matambre, and armed the roll with aluminum foil we make a package with each sirloin.
Now we are engaged in potatoes. We wash them well and cut them along in large segments. We anoint them with a little neutral oil and season with the oregano, parsley and bay leaf. We put everything in a baking tray.
We can choose to cook the meat rolls on the coals or in an oven. If we decide on the embers, we should rotate the sirloins so that the heat is distributed well and put the potatoes on a tray and also make them rotate. I opted for an electric oven (could be gas or firewood) and proceeded as follows: Regulated the temperature to 180 ° C, with heat up and down, cooking about 20 to 25 minutes. We take out the oven, we brush the potatoes with the spicy to taste, we open the aluminum foil so that the juices evaporate and the sirloin is browned, taking it back to the oven, but with heat only in the upper part, about 15 minutes at 210 ° C .


Remove the foil and place over a source, cutting into pieces of about 5 centimeters. We surround with the flavored potatoes and bring them to the table.


The difference with the authentic pamplonas lies in the fact that, when they are made of pork, they are made with carré (or loin) and they carry bacon, here replaced by cooked ham (ham). Also, it does not have added salt, that is, another version

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
edith ibarra
11/02/2014 08:06:26
mmmmmm k rico delicioso ademas del tip sobre el horno no sabia como dorar el lomo pro con este tip lo voy a intentar gracias por sus consejos

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