Recipe - Roasted Pork Loin Stuffed With Dryfruit Picadillo

One whole pork loin
One fourth cup Chopped garlic
Salt and pepper to taste
2 Onions minced in quartered
One half cup Dry prunes
One half cup Dry apricots
One half cup Golden raisins
1 cup Orange segments
2 tablespoon Chipotle in adobo sauce
L/2 cup tequila
1 teaspoon Ground Mexican cinnamon;
(canela)
1 teaspoon Dry Mexican oregano
One fourth Chopped cilantro

Butterfly pork loin down the middle about three quarters of the way down.
Rub inside of the pork loin with chopped garlic and salt and pepper. Season
outside of loin with salt and pepper. Set aside.

In a saute pan cook onions for 10 minutes until onions have caramelized add
prunes, apricots, raisins, orange segments and chipotle cook for another 5
minutes then add tequila, cinnamon, oregano and cilantro.

Set stuffing aside to cool. 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 minutes in 350 degree oven until medium or cooked
through. Slice and serve.

Yield: 6