Picadillo Stuffed Pork Roast

INGREDIENTS

INSTRUCTIONS

STUFFING, (MAKES 10 ROLLS
http://foodwine.com/food/foodday/fd0997/fd090597.html
For stuffing, remove most fat from pork butt; cut into coarse dice. Place
in large heavy-bottom pot with half of onion, 1 T. garlic, 1 t. pepper,
salt, oregano and cumin. Add water to cover and bring to a boil. Simmer
slowly until liquid has evaporated. Continue cooking on low heat until meat
begins to brown. Remove meat and shred coarsely. Saute remaining onion and
garlic in 3 oz. rendered fat in same pot until translucent. Add shredded
meat, remaining pepper cloves and cinnamon. Cook over low heat 10 minutes,
stirring occasionally. Add tomatoes, raisins and almonds and cook until
almost dry. Divide into 10 portions. Form into 9 x 1-1/4 inch tubes, wrap
well in plastic and freeze until solid. (Rolls keep well 2-3 months in
freezer.) Reserve 2 frozen rolls for next step.
Cut pork loin into two 9-inch lengths and butterfly. Wrap each length
around 1 frozen stuffing roll and truss to keep shape. Roll in jerk
seasoning. Heat oil in large saute pan and brown pork on all sides.
Refrigerate overnight to marinate and thaw stuffing. Place pork on rack in
shallow pan and roast in 350 degrees F oven about 20 minutes per pound or
until internal temperature reaches 155-160 degrees F. Let rest 15 minutes
before slicing.
Serving Suggestion: Cut pork into 1/2-inch thick slices. Serve 3-4 slices
per portion with mango, pineapple and pepper salsa.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998

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