| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Vegetables, Dairy | Life5, Lifetime tv | 8 | Servings | |
INGREDIENTS
| 1 | Boneless loin of pork | |
| about 3 lbs. | ||
| Salt and freshly ground | ||
| black pepper to taste | ||
| 1/4 | c | Pasta de chipotle, see |
| recipe up to | ||
| 1/3 | ||
| Fruit stuffing, see recipe | ||
| 2 | T | Vegetable oil |
| 2 | Med.-size carrots, cut into | |
| 1-inch | ||
| pieces | ||
| 2 | Celery stalks, cut into | |
| 1-inch | ||
| pieces | ||
| 1 | Med.-size onion, coarsely | |
| chopped | ||
| 4 | Garlic cloves, chopped | |
| 2 | Bay leaves | |
| 1 1/2 | c | Caldo de pollo casero or |
| chicken stock see | ||
| recipes | ||
| 1 1/2 | c | Heavy cream |
| 3/4 | c | Dry sherry |
INSTRUCTIONS
Have the pork loin trimmed and butterflied so it can be opened out flat to roll around the stuffing. Salt and pepper it lightly on both sides. Rub the chipotle paste over both sides. Spread the stuffing over the inside. Roll it up like a jelly roll and tie securely with butcher's twine. Preheat the oven to 325 degrees F. In a heavy skillet large enough to hold the meat and vegetables with plenty of room to spare, heat the oil over high heat until rippling and brown the roast on all sides for 5 to 7 min., adjusting the heat as necessary. When almost brown, push the ro ast to one side, add the carrots, celery, onion, garlic, and bay leaves and cook, stirring, over high heat until well colored, another 3 to 5 min. Transfer the roast and vegetables to a roasting pan and set a side. Pour the chicken stick into the skille t and scrape with a wooden spoon to deglaze the pan drippings. Add the cream and sherry; bring to a boil over medium-high heat. Cook until sauce is slightly thickened, about 5 min. Season with pepper and salt (remember that salt will concentrate in coo king). Pour the sauce into the roasting pan and bake the pork for 50 min. to an hour (an instant-reading thermometer inserted into the thickest part should read 160 degrees F). Transfer the pork to a serving platter and let rest for 20 min. To finish the sauce, puree the contents of the roasting pan by pushing the sauce and vegetables through a sieve or food mill. Pour into a medium-size saucepan and bring just to a simmer . Cook over very low heat or a Flame-Tamer for 5 min. (The sauce will break down if cooked over high heat.) To serve, cut the roast into 1-inch thick slices and pass the sauce on the side. Copyright credit: 1996 by 1992 by Zarela Martinez © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 462
Calories From Fat: 158
Total Fat: 17.8g
Cholesterol: 67.6mg
Sodium: 941.8mg
Potassium: 309.9mg
Carbohydrates: 61g
Fiber: 1.8g
Sugar: 14.1g
Protein: 9.7g