Stuffed loin of pork with cinnamon, cloves, raisins and almonds

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Stuffed loin of pork, a rack of lamb, roast beef–all impressive dishes to consider for your next romantic meal for two. Stuffed loin of pork is a traditional Mexican wedding dish. Here we have a stuffing that consists of chopped pork, garlic, cloves, cinnamon, raisins, and almonds. It adds a wonderful layer of taste to this succulent pork dish. This meal can be served with beer or wine and taste even better with a side of sauteed apples. 

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roast pork loin.jpg
STUFFED PORK LOIN
Recipe from Mexican: Healthy Ways with a Favorite Cuisine by Jane Milton 
(with a few tweaks) / Serves six 

Ingredients:
  • 3lb boneless pork loin, butterflied ready for stuffing
For the stuffing:
  • 1/3 cup golden raisins
  • 1/2 cup dry white wine
  •  tbsp bacon fat or vegetable oil
  • 1 onion, diced
  • 4 garlic cloves, crushed
  • 1/2 tsp ground cloves
  • 1tsp ground cinnamon
  • 1 1/4 lb minced pork
  • 2/3 cup vegetable stock
  • 2 tomatoes
  • 1/2 cup chopped almonds
  • 1/12 tsp each salt and ground black pepper
Directions:

  1. To Make the stuffing. Put the raisins and wine in a bowl. Set aside. 
  2. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes over a low heat.
  3. Add the cloves and cinnamon, then the pork. Cook, stirring, until the pork has browned. 
  4. Add the stock. Simmer, stirring frequently, for 20 minutes.
  5. While the pork is simmering, peel the tomatoes. Cut a cross in the base of each tomato, then put them both in a heatproof bowl. Pour over boiling water to cover. Leave the tomatoes in the water for 3 minutes, then lift them out on a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins completely, then chop the flesh.
  6. Stir the tomatoes and almonds into the mince mixture; add the raisins and wine. Cook until the mixture has reduced to a thick sauce. Leave to cool.
  7. Preheat the oven to 180ºC/350ºF/Gas 4. 
  8. Open out the pork loin and spread on a cutting board or flat surface, trim it neatly. 
  9. Season the minced pork stuffing with salt and pepper to taste. 
  10. Spread the stuffing over the surface of the meat in a neat layer, taking it right to the edges and keeping it as even as possible. 
  11. Roll up the pork loin carefully and tie it at intervals with kitchen string. 
  12. Weigh the pork and calculate the cooking time at 25 minutes per lb/450g (so 3lbs = 75 min). 
  13. Put the assembled stuffed pork in a roasting tin, season with salt and pepper and roast for the calculated time. When the joint is cooked, transfer it to a meat platter, place a tent of foil over it, and let it stand for 10 minutes before carving and serving with the roast vegetables of your choice.
  14. Tip: Be sure to check the pork using a thermometer. Some ovens cook hotter/faster and pork can dry out quickly. It will continue to cook when it is resting.