November 27, 2013

Lomo de Puerco Relleno:

Fruit Stuffed Roast Loin of Pork 

Makes 8 servings

1 three-pound loin of pork, butterflied

½ c. raisins

¾ c. sherry

2 T. butter

2 T. light olive oil (not extra virgin)

1 onion, diced

4 cloves garlic, minced

¾ c. each pitted dried apricots, prunes and green olives, all sliced

¼ t. each ground cinnamon, cloves and allspice

¼ c. skinless almonds, slivered

Salt and pepper to taste

Light olive oil for browning

With the loin open like a book, salt and pepper both sides. In a small bowl, soak the raisins in the sherry while stuffing is being prepared.

In a skillet, heat the butter and oil. Sauté onion and garlic until onion is transparent. Add the apricots, prunes, olives, spices and almonds, stirring to combine all. Add the raisin and sherry mixture, stirring again to combine. Add salt and pepper to taste and remove from heat.

Preheat the oven to 350°F.

Spread the stuffing over the meat, roll up like a jelly roll and tie at intervals.

In a large, heavy bottomed skillet, heat the oil and brown the roast on all sides. Place in a roasting pan and roast for 1 to1½ hours, or until a meat thermometer inserted into the center reads 145°F. Remove from oven, cover with foil and let rest for 10 minutes before slicing.

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November 27, 2013