Recipe

Lomo De Cerdo with California Raisins

Submitted by: John Csukor

Lean pork loin stuffed with raisins, carrots, onion and tomatoes is wrapped in proscuitto and baked.

Details

Serves:

INGREDIENTS

2 lb. center-cut pork loin, trimmed
2 tbsp. olive oil

Filling

1 large carrot, cut into 1/8-inch thick slices (about 1 cup)
1 small onion, cut into 1/8-inch thick slices (about 1 cup)
4 bay leaves
2 large tomatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 tsp. freshly ground black pepper or more to taste
2 sprigs fresh rosemary
2 tbsp. white wine
1-1/2 c. dried white bread crumbs, medium ground
Salt, to taste
3/4 lb. prosciutto or Serrano ham, sliced paper thin
1-1/2 c. California raisin paste*
1/2 c. California raisins

PROCEDURE

Pork Loin

Using a long slicing knife, with the pork loin facing away from you, lengthwise at 12 o'clock, begin to cut a 3/4-inch thick cut along the right edge going down the entire length of the meat but not slicing all the way through. Roll the meat to the left and repeat the cutting process until you have one large square sheet of pork. Wrap well in plastic wrap and refrigerate.

Filling

In a heavy-bottomed sautépan, sauté the carrots and onion until caramalized and tender. Add bay leaves, raisin paste, raisins, tomatoes, pepper, rosemary and white wine; bring to simmer and remove from heat. Add breadcrumbs. Season with salt and pepper; toss well.

To Assemble

Preheat oven to 325°F. Spread filling evenly over flatted loin, leaving at least 3/4 inch around the edges. Roll loin like a jelly roll and wrap tightly with prosciutto. Bake to internal temperature of at least 140°F for medium, 150°F for juicy medium-well. Slice and serve with fried potatoes.

Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (3 cups natural raisins) until very finely chopped and smooth.

Nutrition Information (per serving)

Calories 520(18% from fat); Total Fat 10g (sat 3g, mono 2g, poly 0g); Cholesterol 115mg; Protein 43g; Carbohydrates 64g; Fiber 5g; Iron 2mg; Sodium 590mg; Calcium 23mg