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Lomo De Cerdo Relleno

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Eggs, Meats Spanish Hot, Tamales, Too 6 Servings

INGREDIENTS

1 Whole Almonds, See Note
4 ounces toasted
Cooled and finely ground
1/4 lb Cooked ham, finely chopped
1/4 lb White mushrooms, chopped
2 Hardboiled eggs, chopped
2 T Finely chopped sage or
2 1/2 t Dried sage, crumbled
1 t Salt
1/2 t Black pepper, Freshly Ground
1 Egg
3 T Olive oil
3 1/2 lb Boned loin of pork, see Note
1/2 c Fullbodied Spanish brandy
2 c Rich veal or beef stock
1 Lemon, juiced
3 T Cold unsalted butter, cut
into 6 pieces

INSTRUCTIONS

2
In a small bowl, combine the ground almonds with the ham, mushrooms,
hardboiled eggs, sage, salt, and pepper. Add the egg and mix together
well. Butterfly the loin by making a deep, even cut all along one  side
that reaches just to the center of the eye of the meat (or ask  the
butcher to do this as well). Open out the meat like a book and  press
the stuffing into this opening, then mold the meat around it  and tie
the roast at 1 inch intervals to keep the stuffing inside. In  a large
castiron and enamel casserole heat the olive oil over medium  heat.
Saute the loin, turning with heavy kitchen tongs and a wooden  spoon to
brown all sides evenly. Transfer the loin to a plate and add  the
reserved pork bones to the pan. Brown the bones in the fat until  they
are nice and golden. Set the bones aside, and pour off and  discard the
fat from the casserole. Pour in the brandy and deglaze  the pan,
stirring and scraping the bottom and sides to release all  the
flavorful bits. Add the veal stock, return the bones to the  casserole,
and bring the liquid to a simmer. Add the loin and, when  the liquid
returns to a simmer, reduce the heat, cover, and cook for  1 hour,
regulating the heat so that the liquid keeps simmering  gently. Turn
the loin over halfway through the cooking time. When  cooked through,
transfer the loin to a cutting board and cover  loosely with aluminum
foil. Remove and discard the bones from the  sauce and, over highheat,
reduce it by about 1/3. Stir in the lemon  juice and then whisk in the
cold butter, whisking just until the  sauce is smooth, slightly
thickened, and emulsified. Taste for  seasoning and strain the sauce,
if desired. Remove the strings, slice  the roast and pass the sauce
separately. Yield: 6 to 8 servings Note  1: To toast almonds, preheat
the oven to 350 degrees. Spread the  almonds on a cookie sheet and
toast in the oven until golden, about  15 minutes. Set aside to cool.
Note 2: Ask the butcher to bone the  loin, starting with a 5 to 6 pound
pork loin, and leaving a little  fat around it. Have the butcher cut
the bones into about 16 pieces  and reserve them. Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights  Reserved Recipe By     : TOO HOT
TAMALES SHOW #TH6210  Posted to MC-Recipe Digest V1 #292  Date: Sun, 10
Nov 1996 21:52:36 -0600  From: Pat Asher <asher@mcs.com>

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