Enjoy this delicious and spectacular stuffed loin with apple and dried fruits, with a delicious chili marinade that you will love, perfect for parties and enjoying with family. So juicy that it will be impossible to resist.
1 tablespoon garlic, for the filling, finely chopped
1/2 cups bacon, for the filling, finely chopped
1/2 onions, for the filling, finely chopped
1 clove garlic, for the filling, finely chopped
2 cups apple, for the filling, diced
1/4 cups raisins, for the filling
1/4 cups dried fruit, mixed, for the filling
1/2 cups almonds, sliced, for the filling
1/2 cups pecans, for the filling, finely chopped
salt and pepper
thyme
3 ancho chiles, for the marinade (deveined and soaked)
2 guajillo chiles, for the marinade (deveined and soaked)
3 chipotle chiles, for the marinade
1/4 onions, for the marinade
2 cloves garlic, for the marinade
1 teaspoon dried oregano, for the marinade
1 teaspoon allspice berry, for the marinade
1 tablespoon vegetable oil, for the marinade
2 kilos pork loin, clean and in a sheet
Preparation
40 mins
1h 40 mins
Low
Fry the bacon in a pan, add the onion, garlic, apples, raisins, dried fruits, almonds, and walnuts. Cook for 10 minutes, season with salt and pepper; let cool and set aside.
Preheat the oven to 180°C.
Fry the bacon in a pan and add the onion, garlic, apples, raisins, dried fruits, almonds, and walnuts. Season with salt, pepper, and thyme, and cook for 10 minutes. Let cool and set aside.
For the marinade, blend the ancho chili, guajillo chili, chipotle chili, onion, garlic, oregano, and allspice.
In a medium pan, add the oil, pour in the marinade, cook for a few minutes, and season.
On a wooden board, season the loin with salt and pepper, add the filling, and roll it up, tying it with hemp string.
Place on a baking tray and brush with the marinade, cover with aluminum foil, and bake for about an hour or until cooked through.
Slice, serve with salad, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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