Tamarind Adobe Pork Loin with Dry Fruit Relleno (Stuffing)

Save Recipe
  • Level: Easy
  • Yield: 6 servings
Share This 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.;