Enjoy this delicious and spectacular apple and dried fruit stuffed loin, with a delightful chili marinade that you will love, ideal for parties and enjoying with family. So juicy that it will be impossible to resist.
1 tablespoon 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
Preheat the oven to 180°C.
Fry the bacon in a skillet, 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.
For the marinade, blend the ancho chili, guajillo chili, chipotle chili, onion, garlic, oregano, and allspice.
In a skillet over medium heat, 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 twine.
Place on a 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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