Roasted Pork Loin Stuffed With Dryfruit Picadillo Recipe
Servings: 1
Ingredients
- Â Â One whole pork loin
- 1/4 c. Minced garlic
- Â Â Salt and pepper to taste
- 2 x Onions diced in quartered
- 1/2 c. Dry prunes
- 1/2 c. Dry apricots
- 1/2 c. Golden brown raisins
- 1 c. Orange segments
- 2 Tbsp. Chipotle in adobo sauce
- Â Â L/2 c. tequila
- 1 tsp Grnd Mexican cinnamon, (canela)
- 1 tsp Dry Mexican oregano
- 1/4 x Minced cilantro
Directions
- Butterfly pork loin down the middle about three quarters of the way down.
- Rub inside of the pork loin with minced garlic and salt and pepper. Season outside of loin with salt and pepper. Set aside.
- In a saute/fry pan cook onions for 10 min till onions have caramelized add in prunes, apricots, raisins, orange segments and chipotle cook for another 5 min then add in tequila, cinnamon, oregano and cilantro.
- Set stuffing aside to cold. When stuffing has cooled down place in small batches in the pocket of the pork loin. Then secure the pocket and stuffing with butchers twine all down the loin. Place loin on a sheet tray with a rack and roast for 30 min in 350 degree oven till medium or possibly cooked through. Slice and serve.
- Yield: 6 servings
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 682g | |
| Calories 813 | |
| Calories from Fat 72 | 9% |
| Total Fat 8.3g | 10% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 216mg | 9% |
| Potassium 2608mg | 75% |
| Total Carbs 176.64g | 47% |
| Dietary Fiber 24.2g | 81% |
| Sugars 106.51g | 71% |
| Protein 28.71g | 46% |
