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Ingredients
- 2 lb Pork loin, boneless
- 2 Tbsp. Butter
- 2 Tbsp. Onions, chopped
- 1 x Tomato, peeled and minced
- 1 c. Spinach, cooked
- 1 c. Ham, chopped Salt and pepper to taste
- 1 x Egg, hard-cooked and Minced
- 2 Tbsp. Oil
- 1 c. Chicken stock, warm
Directions
- Have your butcher make a pocket in the center of the loin and prepare the stuffing as follows. Heat the butter in a skillet and saute/fry the onion till limp and golden brown. Add in the tomato, spinach, and ham and cook for a few min over low heat to blend flavors. Season with salt and pepper, remove from heat, and add in the minced hard-cooked egg. Stuff the pork loin with this mix and skewer to close the pocket. In the same skillet, heat the 2 Tbsp. of oil and thoroughly brown the loin on all sides. Transfer the meat to a shallow roasting pan, add in the chicken stock, and bake, uncovered, in a preheated 325 F oven for 1 1/2 to 1 3/4 hrs. If you like, add in a can of tomato sauce to pan drippings, stir well, and serve the sauce in a gravy boat.
- Makes 4 to 6 servings. Trader Vic's Book of Mexican Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 311 | |
| Calories from Fat 149 | 48% |
| Total Fat 16.76g | 21% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.14g | |
| Cholesterol 149mg | 50% |
| Sodium 643mg | 27% |
| Potassium 672mg | 19% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.45g | 0% |
| Protein 36.89g | 59% |
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