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Carne De Puerco Rellena Stuffed Loin of Pork

2 lb Pork loin; boneless
2 tb Butter
2 tb Onions; minced
1 Tomato; peeled and chopped
1 c Spinach; cooked
1 c Ham; minced
Salt and pepper to taste
1 Egg; hard-cooked and
Chopped
2 tb Oil
1 c 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 hard-cooked 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 1/2 to 1 3/4 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.


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