| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Infood02 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Dried apricots |
| 2 | tb | Golden raisins |
| 1/4 | c | Dried apple |
| 2 | c | Agruadiente; (anise flavor |
| ; liqueur) | ||
| 1 | Whole boneless pork loin | |
| 1 | c | Dried serrano ham; 1/4-inch dice |
| 1/4 | c | Diced onion |
| 1/4 | c | Diced carrot |
| 1/4 | c | Diced celery |
| 1 | tb | Ground cumin |
| 1/2 | ts | Ground cloves |
| 1 | tb | Ground coriander |
| 1/4 | c | Chopped parsley |
| 1/4 | lb | Tamarind pulp; (without seeds) |
| 2 | tb | Chopped garlic |
| 1 | cn | Chipotle in adobo |
| 1 | tb | White vinegar |
| 1 | ts | Sugar |
| 2 | Bay leaves | |
| 1/4 | c | Water |
INSTRUCTIONS
Soak dried fruits in the agruadiente for at least 30 minutes. Slice pork loin in half without going all the way through (butterflied); set aside. In a hot pan cook ham 5 minutes until crispy. Add onion, carrot, and celery, cook 10 minutes until caramelized. Add spices, drained dried fruits, and parsley; mix thoroughly; set aside to cool. In a blender puree tamarind, garlic, chipotle, vinegar, sugar, bay leaves and water. Rub puree over pork. Place stuffing inside pocket of pork; secure with butcher twine. Roast in preheated 375 degree oven for 1 hour or until meat registers 170 degrees. Slice and serve. Yield: 6 servings Converted by MC_Buster. Per serving: 587 Calories (kcal); 4g Total Fat; (5% calories from fat); 9g Protein; 147g Carbohydrate; 0mg Cholesterol; 122mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 8 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IN0007 Converted by MM_Buster v2.0n.
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