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.