Delicious stuffed pork loin filled with a mixture of chiltomas, garlic, tomatoes, onions, raisins, corn, and capers, seasoned with salt, pepper, and oregano. Seared and slow-cooked with vegetables, tomato paste, and red wine, perfect to enjoy with rice and plantains in Nicaraguan style.
A tasty combination of ingredients is used to stuff the pork loin, creating a hearty and flavorful dish.
It is important to seal the loin well so that the juices remain inside during cooking, resulting in tender and juicy meat.
By slow-cooking it with the right vegetables and spices, a perfect blend of flavors is achieved that will delight everyone's palate.
Enjoy your meal.
Stuffed Pork Loin
Ingredients
1 kilogram of Pork loin
3 Carrot
3 Potatoes
1 can of Corn
200 grams of Small raisins
200 grams of Prunes
1 can of Tomato paste
2 Chiltomas (bell peppers)
4 Garlic cloves
4 Tomatoes
500 milliliters of Red wine
4 Onion
200 grams of Capers
350 grams of Olive
Salt, oregano, and pepper
Preparation
Step 1 : In a skillet, sauté the chiltomas, garlic, tomatoes, onions, raisins, corn, and capers.
Step 2 : Season with salt, pepper, and ground oregano.
Step 3 : Once ready, stuff the cuts of pork loin with this mixture and seal well to prevent the filling from escaping.
Step 4 : In another skillet with oil, sear the pork loin on both sides.
Step 5 : Then, in a pot or casserole, add enough water and include the chopped vegetables, pork loin, tomato paste, red wine, salt, oregano, and pepper to taste for flavor correction.
Step 6 : Let it cook for one hour on low heat.
Step 7 : Finally, serve the pork loin with rice and plantains.
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