Title: Carne De Puerco Rellena Stuffed Loin of Pork
Categories: Cookbook, Mexican, Pork
Yield: 6 Servings

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. Trader Vic's Book of Mexican
Cooking Typos by Brenda Adams
Recipe By : Trader Vic's Book of Mexican Cooking

Posted to MC-Recipe Digest V1 #248

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

From: ADAMSFMLE@aol.com