Recipe - Carne De Puerco Rellena Stuffed Loin Of Pork

2 pound Pork loin; boneless
2 tablespoon Butter
2 tablespoon Onions; minced
1 Tomato; peeled and chopped
1 cup Spinach; cooked
1 cup Ham; minced
Salt and pepper to taste
1 Egg; hardcooked and
Chopped
2 tablespoon Oil
1 cup Chicken stock; hot

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 the onion until
limp and golden. Add the tomato, spinach, and ham and cook for a few
minutes over low heat to blend flavors. Season with salt and pepper, remove
from heat, and add the chopped hardcooked egg. Stuff the pork loin with
this mixture and skewer to close the pocket. In the same skillet, heat the
2 tablespoons of oil and thoroughly brown the loin on all sides. Transfer
the meat to a shallow roasting pan, add the chicken stock, and bake,
uncovered, in a preheated 325 F oven for 1 One half to 1 Three fourths hours. If desired,
add a can of tomato sauce to pan drippings, stir well, and serve the sauce
in a gravy boat. Makes 4 to 6 servings. Trader Vic's Book of Mexican
Cooking Typos by Brenda Adams
Recipe By : Trader Vic's Book of Mexican Cooking

Posted to MCRecipe Digest V1 #248

Date: Thu, 17 Oct 1996 01:00:06 0400

From: ADAMSFMLE@aol.com