Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing)

Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing) Ingredients

1/4 c Dried apricots	1/2 ts Ground cloves
2 tb Golden raisins	1 tb Ground coriander
1/4 c Dried apple	1/4 c Chopped parsley
2 c Agruadiente; (anise flavor	1/4 lb Tamarind pulp; (without
; liqueur)	2 tb Chopped garlic
1 Whole boneless pork loin	1 cn Chipotle in adobo
1 c Dried serrano ham; 1/4-inch	1 tb White vinegar
1/4 c Diced onion	1 ts Sugar
1/4 c Diced carrot	2 Bay leaves
1/4 c Diced celery	1/4 c Water
1 tb Ground cumin

Instructions for Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing)

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.

Main Ingredient: PorkCuisine: Uncategorized

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