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Carne De Puerco Rellena Stuffed Loin Of Pork Recipe

by Global Cookbook

Ingredients

2 lb Pork loin, boneless 2 Tbsp. Butter 2 Tbsp. Onions, chopped 1 x Tomato, peeled and minced 1 c. Spinach, cooked

1 c. Ham, chopped Salt and pepper to taste 1 x Egg, hard-cooked and Minced 2 Tbsp. Oil 1 c. Chicken stock, warm

Directions

1. Have your butcher make a pocket in the center of the loin and prepare the stuffing as follows. Heat the butter in a skillet and saute/fry the onion till limp and golden brown. Add in the tomato, spinach, and ham and cook for a few min over low heat to blend flavors. Season with salt and pepper, remove from heat, and add in the minced hard-cooked egg. Stuff the pork loin with this mix and skewer to close the pocket. In the same skillet, heat the 2 Tbsp. of oil and thoroughly brown the loin on all sides. Transfer the meat to a shallow roasting pan, add in the chicken stock, and bake, uncovered, in a preheated 325 F oven for 1 1/2 to 1 3/4 hrs. If you like, add in a can of tomato sauce to pan drippings, stir well, and serve the sauce in a gravy boat.
2. Makes 4 to 6 servings. Trader Vic's Book of Mexican Cooking

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