In a pressure cooker, place the stuffed pork loin, 2/3 of a bouillon cube, grind some pepper, add a small glass of olive oil, cover with rosé wine, close the cooker, and boil for 20-25 minutes. Once it cools a bit, remove from the netting and slice.

Reduce the remaining sauce from the meat cooking until it thickens, then pour it into a sauceboat so each guest can drizzle some over their meat.

Peel a tomato and chop it finely.

Grate some cheese.

Wash the basil and chop it finely.

Shell several walnuts and chop half of them a bit.

Slice several olives.

Cut the cooked ham into small cubes.

In a pan with a bit of olive oil, add the chopped tomato. When it's well sautéed, add the cooked ham, walnuts, olives, basil, half a bouillon cube, grated cheese, and a splash of cream. Sauté everything for a couple of minutes, add the pasta, and sauté for another minute. Our pasta is ready.

On each plate, place a cooking ring and fill it with the pasta we just made. Top with several slices of olives and sprinkle with some sesame seeds. Add several slices of the pork loin and a handful of walnuts.

Place the sauceboat with the reduced meat sauce on the table.

You can ask the butcher to stuff the pork loin with the ingredients you like best and the type of meat you prefer, such as pork, beef, lamb, etc.

This dish is easy to make and delicious.