Tamarind adobe pork loin with dry fruit relleno (stuffing)

Yield: 1 servings

Measure Ingredient
¼ cup Dried apricots
2 tablespoons Golden raisins
¼ cup Dried apple
2 cups Agruadiente; (anise flavor
\N \N ; liqueur)
1 \N Whole boneless pork loin
1 cup Dried serrano ham; 1/4-inch dice
¼ cup Diced onion
¼ cup Diced carrot
¼ cup Diced celery
1 tablespoon Ground cumin
½ teaspoon Ground cloves
1 tablespoon Ground coriander
¼ cup Chopped parsley
¼ pounds Tamarind pulp; (without seeds)
2 tablespoons Chopped garlic
1 can Chipotle in adobo
1 tablespoon White vinegar
1 teaspoon Sugar
2 \N Bay leaves
¼ cup Water

Soak dried fruits in the agruadiente for at least 30 minutes. Slice pork loin in half without going all the way through (butterflied); set aside. In a hot pan cook ham 5 minutes until crispy. Add onion, carrot, and celery, cook 10 minutes until caramelized. Add spices, drained dried fruits, and parsley; mix thoroughly; set aside to cool. In a blender puree tamarind, garlic, chipotle, vinegar, sugar, bay leaves and water. Rub puree over pork. Place stuffing inside pocket of pork; secure with butcher twine.

Roast in preheated 375 degree oven for 1 hour or until meat registers 170 degrees. Slice and serve.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 587 Calories (kcal); 4g Total Fat; (5% calories from fat); 9g Protein; 147g Carbohydrate; 0mg Cholesterol; 122mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 2½ Vegetable; 8 Fruit; ½ Fat; ½ Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IN0007 Converted by MM_Buster v2.0n.

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