Recipe

Lomo De Cerdo with California Raisins

Submitted by: John Csukor

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

Details

Serves: 12

INGREDIENTS

3 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
1-1/2 c. California raisin paste*
1/2 c. California raisins
2 large tomatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 tsp. freshly ground black pepper
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

PROCEDURE

Pork Loin

Place pork loin on clean surface, and with long slicing knife, make 3/4-inch deep cut along edge for entire length of roast. Turn roast to left. Then, starting inside first cut, holding knife at an agle, cut another 3/4-inch-deep cut along previous cut. Keep turning roast, repeating these 3/4-inch-deep cuts to make one large square sheet of pork. Cover bottom and top with plastic wrap and with mallet, pound until about 1/2-inch thick. Wrap well in plastic wrap and chill well.

Filling

In a heavy-bottomed sautépan, sauté carrot 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 edges. Roll loin like a jelly roll; wrap tightly with prosciutto and tie. Bake to internal temperature of at least 140°F for medium, or 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 420(26% from fat); Total Fat 12g (sat 4g, mono 6g, poly 1g); Cholesterol 75mg; Protein 33g; Carbohydrates 44g; Fiber 3g; Iron 3mg; Sodium 510mg; Calcium 80mg

This recipe is found in the following categories:

Professionals

Foodservice Recipes

Entrées