Lunas Red Chile And Pork Over Stuffing Recipes

ROASTED LOIN OF PORK WITH FIG AND CHIPOTLE STUFFING

Steps:

• To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
• To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.
• To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.
• Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.
• Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.

NEW MEXICO CHILE STUFFED PORK TENDERLOIN RECIPE - (3.5/5)

Steps:

• Preheat the oven to 350ºF Mix the red bell peppers, onions, garlic and New Mexico chiles and shredded mozzarella in a large mixing bowl, set aside. Lay the pork on a cutting board and open it up. Fill the tenderloin with the red bell peppers, onions, garlic and New Mexico chiles from end to end. Close the pork and secure it with butchers twine. Brush the pork with the butter and season it with salt and pepper. In a roasting pan with a rack, pour in the chicken broth and place on rack. Cover with aluminum foil and place in the oven for 40 minutes and let it rest for 10 minutes before slicing. Note For a more intense flavor, marinate the pork in the refrigerator over night with a marinade of your choice. **You may also sear the pork on a bbq grill to add a smoky flavor.