We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

When God ordains, He sustains.

Carne De Puerco Rellena Stuffed Loin of Pork

0
(0)

CATEGORY CUISINE TAG YIELD
Meats, Eggs Mexican Cookbook, Mexican, Pork 6 Servings

INGREDIENTS

2 lb Pork loin; boneless
2 tb Butter
2 tb Onions; minced
1 Tomato; peeled and chopped
1 c Spinach; cooked
1 c Ham; minced
Salt and pepper to taste
1 Egg; hard-cooked and
Chopped
2 tb Oil
1 c Chicken stock; hot

INSTRUCTIONS

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 the onion until
limp and golden. Add the tomato, spinach, and ham and cook for a few
minutes over low heat to blend flavors. Season with salt and pepper, remove
from heat, and add the chopped hard-cooked egg. Stuff the pork loin with
this mixture and skewer to close the pocket. In the same skillet, heat the
2 tablespoons of oil and thoroughly brown the loin on all sides. Transfer
the meat to a shallow roasting pan, add the chicken stock, and bake,
uncovered, in a preheated 325 F oven for 1 1/2 to 1 3/4 hours. If desired,
add 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 Typos by Brenda Adams
Recipe By     : Trader Vic's Book of Mexican Cooking
Posted to MC-Recipe Digest V1 #248
Date: Thu, 17 Oct 1996 01:00:06 -0400
From: ADAMSFMLE@aol.com

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?