This is a print preview of "Tamarind Adobe Pork Loin With Dry Fruit Relleno (Stuffing)" recipe.

Tamarind Adobe Pork Loin With Dry Fruit Relleno (Stuffing) Recipe
by Global Cookbook

Tamarind Adobe Pork Loin With Dry Fruit Relleno (Stuffing)
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  Servings: 1

Ingredients

  • 1/4 c. Dry apricots
  • 2 Tbsp. Golden brown raisins
  • 1/4 c. Dry apple
  • 2 c. Agruadiente, (anise flavor liqueur)
  • 1 whl boneless pork loin
  • 1 c. Dry serrano ham, 1/4-inch dice
  • 1/4 c. Diced onion
  • 1/4 c. Diced carrot
  • 1/4 c. Diced celery
  • 1 Tbsp. Grnd cumin
  • 1/2 tsp Grnd cloves
  • 1 Tbsp. Grnd coriander
  • 1/4 c. Minced parsley
  • 1/4 lb Tamarind pulp, (without seeds)
  • 2 Tbsp. Minced garlic
  • 1 can Chipotle in adobo
  • 1 Tbsp. White vinegar
  • 1 tsp Sugar
  • 2 x Bay leaves
  • 1/4 c. Water

Directions

  1. Soak dry fruits in the agruadiente for at least 30 min. Slice pork loin in half without going all the way through (butterflied); set aside. In a warm pan cook ham 5 min till crispy. Add in onion, carrot, and celery, cook 10 min till caramelized. Add in spices, liquid removed dry fruits, and parsley; mix thoroughly; set aside to cold. 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.
  2. Roast in preheated 375 degree oven for 1 hour or possibly till meat registers 170 degrees. Slice and serve.
  3. Yield: 6 servings