| 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
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