Roasted pork loin stuffed with dryfruit picadillo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| One whole pork loin | ||
| ¼ | cup | Chopped garlic |
| Salt and pepper to taste | ||
| 2 | Onions diced in quartered | |
| ½ | cup | Dry prunes |
| ½ | cup | Dry apricots |
| ½ | cup | Golden raisins |
| 1 | cup | Orange segments |
| 2 | tablespoons | Chipotle in adobo sauce |
| L/2 cup tequila | ||
| 1 | teaspoon | Ground Mexican cinnamon; (canela) |
| 1 | teaspoon | Dry Mexican oregano |
| ¼ | Chopped cilantro | |
Directions
Butterfly pork loin down the middle about three quarters of the way down.
Rub inside of the pork loin with chopped garlic and salt and pepper. Season outside of loin with salt and pepper. Set aside.
In a saute pan cook onions for 10 minutes until onions have caramelized add prunes, apricots, raisins, orange segments and chipotle cook for another 5 minutes then add tequila, cinnamon, oregano and cilantro.
Set stuffing aside to cool. When stuffing has cooled down place in small batches in the pocket of the pork loin. Then secure the pocket and stuffing with butchers twine all down the loin. Place loin on a sheet tray with a rack and roast for 30 minutes in 350 degree oven until medium or cooked through. Slice and serve.
Yield: 6 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of Aaron Sanchez, Exec. Chef L-Ray Restaurant Recipe by: IN FOOD TODAY SHOW #INL088 Converted by MM_Buster v2.0l.