lomo_de_cerdo

Lomo De Cerdo with California Raisins

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

Details

INGREDIENTS

  • 3 pounds center-cut pork loin, trimmed
  • 2 tablespoons 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 cups California raisin paste*
  • 1/2 cup California raisins
  • 2 large tomatoes, peeled and cut into 1/2-inch dice (about 3 cups)
  • 1 teaspoon freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 2 tablespoons white wine
  • 1 1/2 cups dried white bread crumbs, medium ground
  • Salt; to taste
  • 3/4 pound 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 Facts Per Serving

Calories 420 (26% from fat); Total Fat 12g (sat 4g, mono 6g, poly 1g, trans 0g ); Cholesterol 75mg; Protein 33g; Carbohydrate 44g; (Dietary Fiber 3g; Sugars 31g; ); Iron 3mg; Sodium 510mg; Calcium 80mg; Potassium 868mg

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