Name: Stuffed Pork Loin with Mandarin Sauce
Prep time: 100 min
Cook time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1.5 kilos pork loin; 250 grams cranberries, for the stuffed pork loin; 200 grams pecans, for the stuffed pork loin; 200 grams almonds, sliced, for the stuffed pork loin; 200 grams pine nuts, for the stuffed pork loin; 200 grams pistachio, clean, for the stuffed pork loin; 250 grams olives, boneless, for the stuffed pork loin; 200 grams capers, for the stuffed pork loin; coarse salt, for the stuffed pork loin; ground pepper, in a grinder, for the stuffed pork loin; 1 kilo red apple, for the sautéed apples; 200 grams butter, for the sautéed apples; 1/4 bunches rosemary, for the sautéed apples; 1/2 liters mandarin orange juice, for the mandarin and orange sauce; 1 kilo mandarin orange, for the mandarin and orange sauce; 2 Smucker's® orange marmalades, for the mandarin and orange sauce; 200 grams butter, for the mandarin and orange sauce; 1 white onion, for the mandarin and orange sauce; 1 garlic head, for the mandarin and orange sauce; 2 árbol chiles, for the mandarin and orange sauce; 250 grams cornstarch, for the mandarin and orange sauce

Preparation

40 mins

Low

For the stuffed pork loin: Chop all the dry ingredients, the capers, and the olives and set aside. Clean the pork loin, open it in half (like a book) and fill it with the previously chopped ingredients, season with salt and ground pepper. Close the loin and, using a sheet of aluminum foil, wrap it like a "candy." Bake at 180° for 40 minutes.