Tamarind Adobe Pork Loin With Dry Fruit Relleno (stuffing

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Infood02	1	Servings

INGREDIENTS

1/4	c	Dried apricots
2	T	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	T	Ground cumin
1/2	t	Ground cloves
1	T	Ground coriander
1/4	c	Chopped parsley
1/4	lb	Tamarind pulp, without
		seeds
2	T	Chopped garlic
1		Chipotle in adobo
1	T	White vinegar
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 772 Calories From Fat: 141 Total Fat: 15.9g Cholesterol: 245.5mg Sodium: 261.3mg Potassium: 2619.3mg Carbohydrates: 71g Fiber: 9.6g Sugar: 45.3g Protein: 89.8g