Tamarind adobe pork loin with dry fruit relleno (stuffing)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dried apricots |
| 2 | tablespoons | Golden raisins |
| ¼ | cup | Dried apple |
| 2 | cups | Agruadiente; (anise flavor |
| ; liqueur) | ||
| 1 | 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 | Bay leaves | |
| ¼ | cup | Water |
Directions
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.