Pork loin stuffed with foie, ham and caramelized onion

Cut two onions into julienne strips and caramelize. Meanwhile, clean the loin and open it as if it were a book (I have opened it in 4 parts). Season with salt and pepper on the outside (the most beautiful side).

Spread the foie. We are going to leave the piece at the end without stuffing, because it will move when rolled up.

Place the ham on top of the foie

When the onion is ready, place it on top.

Roll the meat from left to right, pressing it tightly, and put it in a kitchen mesh (or tie it with string).

Place a chopped onion and sprinkle with a glass of wine (I used Pedro Ximénez) and a glass of water or broth.

Bake for 1 hour at 180°C, basting with the sauce every 10-15 minutes. When the meat is ready, mash the sauce and reduce.