Three Chile Stuffed Pork Loin

Ilse Castrejón
If you want to stick to traditional Mexican recipes for your Christmas dinner, then you must try this three chile stuffed pork loin! Juicy and tender, this pork loin is marinated with a spicy ancho, mulato, and morita chile combo and stuffed with bacon, pecans, almonds, and raisins for the perfect contrast of flavors that will delight your guests during the holiday season.
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Ingredients
6
Portions
  • 2 kilos pork loin
  • 10 ancho chiles
  • 10 mulato chiles
  • 10 morita chiles
  • 4 tomatoes
  • 1 clove garlic
  • 1/4 onions
  • 2 cloves
  • 2 grams cumin
  • 100 milliliters apple cider vinegar
  • 50 milliliters water
  • 20 grams coarse salt
  • 100 grams bacon, sliced
  • 100 grams almonds, peeled
  • 50 grams pecans
  • 100 grams raisins
Preparation
20 mins
2h
Easy
  • Preheat oven to 374 °F.
  • For stuffing the pork loin: Using a knife, poke holes on the whole pork loin. Insert bacon, pecans, almonds, and raisins in each hole. Truss pork loin. Set aside.
  • For the 3 chiles marinade: Char chiles, tomato, and garlic. Transfer to a blender. Add onion, water, vinegar, and spices. Blend until smooth.
  • Marinate pork loin for 30 minutes in the mixture.
  • Cover pork loin with aluminum foil. Bake for 1 hour. Remove aluminum foil. Bake for 20 more minutes or until brown.
  • Remove kitchen twine. Let rest for 5 minutes. Cut into slices. Serve 3 chiles stuffed pork loin covered in sauce.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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