Main
Recipes
Lomo de Cerdo Relleno Recipe

Lomo de Cerdo Relleno Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

1117

Calories

Comments Print recipe

Ingredients:

Serving

4 oz whole almonds, toasted (see note), cooled, and finely ground
1/4 lb cooked ham, finely chopped
1/4 lb white mushrooms, chopped
2 hardboiled eggs, chopped
2 tbsp finely chopped sage
1 tsp salt
1/2 tsp freshly ground black pepper
1 large egg
3 tbsp olive oil
3 1/2 lb boned loin of pork (see note 2)
1/2 cup full-bodied spanish brandy
2 cups rich veal or beef stock
juice of 1 lemon
3 tbsp cold unsalted butter, cut into 6 pieces

Directions:

In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.
Note 1: To toast almonds, preheat the oven to 350/. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.
Note 2: Ask the butcher to bone the loin, starting with a 5 to 6 pound pork loin, and leaving a little fat around it. Have the butcher cut the bones into about 16 pieces and reserve them.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1116.92 Kcal (4676 kJ)
Calories from fat	553.44 Kcal
		% Daily Value*
Total Fat	61.49g	95%
Cholesterol	305.44mg	102%
Sodium	660.4mg	28%
Potassium	521.5mg	11%
Total Carbs	60.08g	20%
Sugars	20.07g	80%
Dietary Fiber	11.76g	47%
Protein	68.21g	136%
Vitamin C	7.8mg	13%
Vitamin A	2.4mg	80%
Iron	4.6mg	25%
Calcium	412.6mg	41%

Amount Per 100 g
Calories	254.39 Kcal (1065 kJ)
Calories from fat	126.05 Kcal
		% Daily Value*
Total Fat	14.01g	95%
Cholesterol	69.57mg	102%
Sodium	150.41mg	28%
Potassium	118.78mg	11%
Total Carbs	13.68g	20%
Sugars	4.57g	80%
Dietary Fiber	2.68g	47%
Protein	15.54g	136%
Vitamin C	1.8mg	13%
Vitamin A	0.5mg	80%
Iron	1mg	25%
Calcium	94mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.