stuffed pork, puerto rican style
ok, so i’d had all this pork from costco to cook up. after making two tenderloins sous-vide style, and one red cooked korean style, i wanted another taste sensation. here’s what i cooked up:
what you’ll need:
prepared ahead of time: cooked down spinach with lots of garlic, salt and a touch of vinegar, cooled.
trimmed pork tenderloins
bread crumbs (i always have fresh on hand from all the baguettes that go hard)
naranja agria (sour orange marinade)
fresh rosemary sprigs
limes for juicing
butcher’s string
lay the trimmed tenderloin flat on a board and run a long chef’s knife down the length, one-third of the thickness of the tenderloin, til u can flip it open. slide yr knife into the pork again to make the 2/3rds part flat. slap the opened pork down with the side of your knife to get an even thickness. season well with salt and pepper. pack on well-squeezed cooked spinach and garlic, fresh rosemary sprigs, and lots of seasoned bread crumbs. roll tightly and truss with butcher’s twine.
throw on a hot, oiled sizzle plate (or into a big saute pan) in a hot oven. drizzle over the naranja agria marinade liberally. put into the hot oven. turn after 10 min or so, cook for another 10 min, then put under the broiler to lighty brown the outside, turning once. remove to a cool plate and drizzle the remaining cooking juices over the tenderloin. remove the butcher’s string, squeeze lots of lime juice over the pork. slice and serve.
