Tuesday November 27, 2012
Stuffed loin of pork with cinnamon, cloves, raisins and almonds
STUFFED PORK LOIN
Recipe from Mexican: Healthy Ways with a Favorite Cuisine by Jane Milton
(with a few tweaks) / Serves six
- 3lb boneless pork loin, butterflied ready for stuffing
For the stuffing:
- 1/3 cup golden raisins
- 1/2 cup dry white wine
- tbsp bacon fat or vegetable oil
- 1 onion, diced
- 4 garlic cloves, crushed
- 1/2 tsp ground cloves
- 1tsp ground cinnamon
- 1 1/4 lb minced pork
- 2/3 cup vegetable stock
- 2 tomatoes
- 1/2 cup chopped almonds
- 1/12 tsp each salt and ground black pepper
- To Make the stuffing. Put the raisins and wine in a bowl. Set aside.
- Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes over a low heat.
- Add the cloves and cinnamon, then the pork. Cook, stirring, until the pork has browned.
- Add the stock. Simmer, stirring frequently, for 20 minutes.
- While the pork is simmering, peel the tomatoes. Cut a cross in the base of each tomato, then put them both in a heatproof bowl. Pour over boiling water to cover. Leave the tomatoes in the water for 3 minutes, then lift them out on a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins completely, then chop the flesh.
- Stir the tomatoes and almonds into the mince mixture; add the raisins and wine. Cook until the mixture has reduced to a thick sauce. Leave to cool.
- Preheat the oven to 180ºC/350ºF/Gas 4.
- Open out the pork loin and spread on a cutting board or flat surface, trim it neatly.
- Season the minced pork stuffing with salt and pepper to taste.
- Spread the stuffing over the surface of the meat in a neat layer, taking it right to the edges and keeping it as even as possible.
- Roll up the pork loin carefully and tie it at intervals with kitchen string.
- Weigh the pork and calculate the cooking time at 25 minutes per lb/450g (so 3lbs = 75 min).
- Put the assembled stuffed pork in a roasting tin, season with salt and pepper and roast for the calculated time. When the joint is cooked, transfer it to a meat platter, place a tent of foil over it, and let it stand for 10 minutes before carving and serving with the roast vegetables of your choice.
- Tip: Be sure to check the pork using a thermometer. Some ovens cook hotter/faster and pork can dry out quickly. It will continue to cook when it is resting.