Recipe - Rolled Loin Of Pork Stuffed With Fruit

1 Boneless loin of pork;
(about 3 lbs.)
Salt and freshly ground
black pepper; to taste
One fourth cup Pasta de chipotle; see
recipe, up to
; 1/3
Fruit stuffing; see recipe
2 tablespoon Vegetable oil
2 Med.size carrots; cut into
1inch
; pieces
2 Celery stalks; cut into
1inch
; pieces
1 Med.size onion; coarsely
chopped
4 Garlic cloves; chopped
2 Bay leaves
1 One half cup Caldo de pollo casero or
chicken stock; see recipes
1 One half cup Heavy cream
Three fourths cup Dry sherry

1. Have the pork loin trimmed and butterflied so it can be opened out flat
to roll around the stuffing. Salt and pepper it lightly on both sides. Rub
the chipotle paste over both sides. Spread the stuffing over the inside.
Roll it up like a jelly roll and tie securely with butcher's twine.

2. Preheat the oven to 325 degrees F.

3. In a heavy skillet large enough to hold the meat and vegetables with
plenty of room to spare, heat the oil over high heat until rippling and
brown the roast on all sides for 5 to 7 min., adjusting the heat as
necessary. When almost brown, push the ro ast to one side, add the carrots,
celery, onion, garlic, and bay leaves and cook, stirring, over high heat
until well colored, another 3 to 5 min. Transfer the roast and vegetables
to a roasting pan and set a side. Pour the chicken stick into the skille t
and scrape with a wooden spoon to deglaze the pan drippings. Add the cream
and sherry; bring to a boil over mediumhigh heat. Cook until sauce is
slightly thickened, about 5 min. Season with pepper and salt (remember that
salt will concentrate in coo king). Pour the sauce into the roasting pan
and bake the pork for 50 min. to an hour (an instantreading thermometer
inserted into the thickest part should read
160 degrees F).

4. Transfer the pork to a serving platter and let rest for 20 min. To
finish the sauce, puree the contents of the roasting pan by pushing the
sauce and vegetables through a sieve or food mill. Pour into a mediumsize
saucepan and bring just to a simmer . Cook over very low heat or a
FlameTamer for 5 min. (The sauce will break down if cooked over high
heat.) To serve, cut the roast into 1inch thick slices and pass the sauce
on the side.

Copyright credit: 1996 by 1992 by Zarela Martinez © 1996 Lifetime
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