Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing)

  • Level: Easy
  • Yield: 6 servings
Save Recipe


1/4 cup dried apricots

2 tablespoons golden raisins

1/4 cup dried apple

2 cups agruadiente (anise flavor liqueur)

1 whole boneless pork loin

1 cup dried serrano ham, 1/4-inch dice

1/4 cup diced onion

1/4 cup diced carrot

1/4 cup diced celery

1 tablespoon ground cumin

1/2 teaspoon ground cloves

1 tablespoon ground coriander

1/4 cup chopped parsley

1/4 pound tamarind pulp (without seeds)

2 tablespoons chopped garlic

1 can chipotle in adobo

1 tablespoons white vinegar

1 teaspoon sugar

2 bay leaves

1/4 cup water


  1. Soak dried fruits in the agruadiente for at least 30 minutes. Slice pork loin in half without going all the way through (butterflied); set aside. In a hot pan cook ham 5 minutes until crispy. Add onion, carrot, and celery, cook 10 minutes until caramelized. Add spices, drained dried fruits, and parsley; mix thoroughly; set aside to cool. In a blender puree tamarind, garlic, chipotle, vinegar, sugar, bay leaves and water. Rub puree over pork. Place stuffing inside pocket of pork; secure with butcher twine. Roast in preheated 375 degree oven for 1 hour or until meat registers 170 degrees. Slice and serve.;
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Roast Pork Loin

Roast Pork Loin with Apples

Slow Cooker Pork Loin

Roasted Pork Loin

Exotic Pork Loin

Pork Loin Sandwich

Loin of Pork with Fennel

Roasted Pork Loin