Name: Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing)
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

I go further and say that there is a great need in the contemporary world for more Christian anger. We human beings compromise with sin in a way in which God never does. In the face of blatant evil we should be indignant not tolerant, angry, not apathetic. If God hates sin, His people should hate sin too. If evil arouses His anger, it should arouse ours too. What other reaction can wickedness be expected to provoke in those who love God?

John Stott

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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