Recipe - Picadillo Stuffed Pork Roast

1 Boneless pork loin; 41/25
lbs

STUFFING, (MAKES 10 ROLLS
6 pound Boneless pork butt
2 Yellow onion; minced
4 tablespoon Garlic; minced
2 tablespoon Black pepper
1 tablespoon Salt
1 teaspoon Oregano
1 teaspoon Cumin seed
2 teaspoon Cloves; ground
1 teaspoon Cinnamon; ground
2 pound Diced tomatoes in juice
4 ounce Raisins
4 ounce Slivered almonds; toasted
Jerk spice seasoning as
needed
3 ounce Olive oil

http://foodwine.com/food/foodday/fd0997/fd090597.html

For stuffing, remove most fat from pork butt; cut into coarse dice. Place
in large heavybottom pot with half of onion, 1 T. garlic, 1 t. pepper,
salt, oregano and cumin. Add water to cover and bring to a boil. Simmer
slowly until liquid has evaporated. Continue cooking on low heat until meat
begins to brown. Remove meat and shred coarsely. Saute remaining onion and
garlic in 3 oz. rendered fat in same pot until translucent. Add shredded
meat, remaining pepper cloves and cinnamon. Cook over low heat 10 minutes,
stirring occasionally. Add tomatoes, raisins and almonds and cook until
almost dry. Divide into 10 portions. Form into 9 x 1One fourth inch tubes, wrap
well in plastic and freeze until solid. (Rolls keep well 23 months in
freezer.) Reserve 2 frozen rolls for next step.

Cut pork loin into two 9inch lengths and butterfly. Wrap each length
around 1 frozen stuffing roll and truss to keep shape. Roll in jerk
seasoning. Heat oil in large saute pan and brown pork on all sides.
Refrigerate overnight to marinate and thaw stuffing. Place pork on rack in
shallow pan and roast in 350 degrees F oven about 20 minutes per pound or
until internal temperature reaches 155160 degrees F. Let rest 15 minutes
before slicing.

Serving Suggestion: Cut pork into 1/2inch thick slices. Serve 34 slices
per portion with mango, pineapple and pepper salsa.

Posted to recipeludigest by LSHW shusky@erols.com on Mar 22, 1998