Stuffed Pork Loin
Recipe category
Country
Region
Source
María Ibeth Rodríguez Alpízar, Zarcero
Number of servings
20
Difficulty
Hard
Ingredients
4
kg pork loin
2
piece(s) hard-boiled eggs
1/4
kg green beans
1/4
kg ham
1
piece(s) potato
1
piece(s) sweet pepper
2
bunch celery
2
piece(s) carrot
bread crumbs
4
butcher's twine
1
tsp achiote (annatto)
1
piece(s) head of garlic
1
cup(s) white vinegar
2
tbsp salt
1
bunch oregano
1/2
piece(s) hot pepper
Directions
- Blend all ingredients used to season meat.
- Open loin and leave ready to stuff. Once open, bathe with mixture we obtained. Cover and let rest one day before stuffing.
- To stuff, stretch and place rest of ingredients along length of loin.
- Roll and tie with twine, keeping well pressed.
- When finished, cook with water and achiote over low heat until tender.
- Once cooked, let cool. When cold, cut into slices. Put in oven or place in skillet. In both cases, bathe with substance left from cooking so it stays tender and not toasted.
- Can accompany loin with green salad or vegetables.