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Name: Lomo De Cerdo Relleno
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 1/2 lb Boned loin of pork (see Note; 3 tb unsalted butter Cold, cut; 1 Almonds, whole (See Note); 1/2 ts Black pepper Freshly Ground; 2 Eggs Hardboiled, chopped; 1 ts Salt; 3 tb olive oil; 1/4 lb Cooked ham finely chopped; 2 c Rich veal stock or beef; 2 tb sage, fresh Finely chopped or 2 1/2 ts Dried sage; crumbled; 1 lg Egg; 1/2 c brandy Fullbodied Spanish; Juice of 1 lemon; 1/4 lb White mushrooms chopped

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INGREDIENTS

3 1/2 lb Boned loin of pork ; (see Note
3 tb unsalted butter ; Cold, cut
1 Almonds, whole ; (See Note)
1/2 ts Black pepper ; Freshly Ground
2 Eggs ; Hardboiled, chopped
1 ts Salt
3 tb olive oil
1/4 lb Cooked ham ; finely chopped
2 c Rich veal stock ; or beef
2 tb sage, fresh ; Finely chopped or 2 1/2 ts Dried sage; crumbled
1 lg Egg
1/2 c brandy ; Fullbodied Spanish
Juice of 1 lemon
1/4 lb White mushrooms ; chopped
STUFFING
PORK

INSTRUCTIONS

In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside. In a large castiron and enamel casserole heat the olive oil over medium heat. Saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour, regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over highheat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately. Yield: 6 to 8 servings Note 1: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Note 2: Ask the butcher to bone the loin, starting with a 5 to 6 pound pork loin, and leaving a little fat around it. Have the butcher cut the bones into about 16 pieces and reserve them. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6210 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 21:52:36 -0600 From: Pat Asher

NOTES

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Lomo De Cerdo Relleno

3 1/2 lb Boned loin of pork (see Note
3 tb unsalted butter Cold, cut
1 Almonds, whole (See Note)
1/2 ts Black pepper Freshly Ground
2 Eggs Hardboiled, chopped
1 ts Salt
3 tb olive oil
1/4 lb Cooked ham finely chopped
2 c Rich veal stock or beef
2 tb sage, fresh Finely chopped or 2 1/2 ts Dried sage; crumbled
1 lg Egg
1/2 c brandy Fullbodied Spanish
 Juice of 1 lemon
1/4 lb White mushrooms chopped
 STUFFING
 PORK

In a small bowl, combine the ground almonds with the ham, mushrooms,  hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well.  Butterfly the loin by making a deep, even cut all along one side that  reaches just to the center of the eye of the meat (or ask the butcher to do  this as well). Open out the meat like a book and press the stuffing into  this opening, then mold the meat around it and tie the roast at 1 inch  intervals to keep the stuffing inside. In a large castiron and enamel  casserole heat the olive oil over medium heat. Saute the loin, turning with  heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer  the loin to a plate and add the reserved pork bones to the pan. Brown the  bones in the fat until they are nice and golden. Set the bones aside, and  pour off and discard the fat from the casserole. Pour in the brandy and  deglaze the pan, stirring and scraping the bottom and sides to release all  the flavorful bits. Add the veal stock, return the bones to the casserole,  and bring the liquid to a simmer. Add the loin and, when the liquid returns  to a simmer, reduce the heat, cover, and cook for 1 hour, regulating the  heat so that the liquid keeps simmering gently. Turn the loin over halfway  through the cooking time. When cooked through, transfer the loin to a  cutting board and cover loosely with aluminum foil. Remove and discard the  bones from the sauce and, over highheat, reduce it by about 1/3. Stir in  the lemon juice and then whisk in the cold butter, whisking just until the  sauce is smooth, slightly thickened, and emulsified. Taste for seasoning  and strain the sauce, if desired. Remove the strings, slice the roast and  pass the sauce separately. Yield: 6 to 8 servings Note 1: To toast almonds,  preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and  toast in the oven until golden, about 15 minutes. Set aside to cool. Note  2: Ask the butcher to bone the loin, starting with a 5 to 6 pound pork  loin, and leaving a little fat around it. Have the butcher cut the bones  into about 16 pieces and reserve them. Copyright, 1996, TV FOOD NETWORK,  G.P., All Rights Reserved  Recipe By     : TOO HOT TAMALES SHOW #TH6210    Posted to MC-Recipe Digest V1 #292    Date: Sun, 10 Nov 1996 21:52:36 -0600    From: Pat Asher <asher@mcs.com>

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Nutrition

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Serving Size: 1 Serving (507g)
Recipe Makes: 6

Calories: 1364
Calories from Fat: 1009 (74%)

Amt Per Serving		% DV

	Total Fat 112.1g	150 %
	Saturated Fat 49.9g	249 %
	Monounsaturated Fat 42.5g
	Polyunsanturated Fat 8.9g
Cholesterol 714.9mg		220 %
Sodium 500.2mg		17 %
Potassium 1214.6mg		32 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5.2g
Protein 75.7g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1364

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