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The pork loin is a traditional Mexican recipe that is simple to prepare and very delicious. I always prepared it when I have an important commitment and I have to look great. Try it!
2 kilos pork loin, boneless and in the form of fillet
2 eggs, cooked and sliced
4 tablespoons capers
4 cloves garlic
salt, to taste
pepper, to taste
4 ancho chiles, (for the sauce)
3 chipotle chiles, (for the sauce)
1/2 cups apple cider vinegar, (for the sauce)
1 cup orange juice, (for the sauce)
2 tablespoons Worcestershire sauce
1 tablespoon liquid seasoning
1 cup cola drink
1/2 onions, grilled
Preparation
Preheat the oven to 200 ° c, wash the meat and dry it well with a clean cloth, crush the garlic pepper and salt in the molcajete, spread the meat with this mixture and then, start filling all the capers are distributed on the spine and then the cooked egg is placed in slices on the whole back.
We roll the loin with care that all the stuffing that inside the roll, later with a hemp thread we tie it as if it were a tamale so that it does not come out the stuffing.
For the sauce, we soften the chilies with a little hot water and leave them to rest for a while, since they are soft we put them in the blender together with all the other ingredients, we liquefy them well, and since this well blended we rectify the salt.
Put the loin roll tied in a refractory or a mold according to your roll, and we empty the sauce that you already have liquefied and since you have it well distributed the covers with a piece of aluminum foil, and you put it in the preheated oven, you lower the temperature to 180 ° C and let it cook for two hours.
Once the required time has passed, you check it and if it is well cooked you take it out of the oven and let it cool, you slice it and serve it.
PRESENTATION
Serve each slice on a plate, served with white rice or a rich mashed potatoes.
TIPS
Allow the loin to rest for at least 15 minutes before cutting it.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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