Ingredients
- 1/4 c. Dry apricots
- 2 Tbsp. Golden brown raisins
- 1/4 c. Dry apple
- 2 c. Agruadiente, (anise flavor liqueur)
- 1 whl boneless pork loin
- 1 c. Dry serrano ham, 1/4-inch dice
- 1/4 c. Diced onion
- 1/4 c. Diced carrot
- 1/4 c. Diced celery
- 1 Tbsp. Grnd cumin
- 1/2 tsp Grnd cloves
- 1 Tbsp. Grnd coriander
- 1/4 c. Minced parsley
- 1/4 lb Tamarind pulp, (without seeds)
- 2 Tbsp. Minced garlic
- 1 can Chipotle in adobo
- 1 Tbsp. White vinegar
- 1 tsp Sugar
- 2 x Bay leaves
- 1/4 c. Water
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Tamarind Adobe Pork Loin With Dry Fruit Relleno (Stuffing)
Servings: 1
Directions
- Soak dry fruits in the agruadiente for at least 30 min. Slice pork loin in half without going all the way through (butterflied); set aside. In a warm pan cook ham 5 min till crispy. Add in onion, carrot, and celery, cook 10 min till caramelized. Add in spices, liquid removed dry fruits, and parsley; mix thoroughly; set aside to cold. 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 possibly till meat registers 170 degrees. Slice and serve.
- Yield: 6 servings
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