| 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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