Traditional Stuffed Pork Loin

Ilse Castrejón
Stuffed with pecans, cranberries, olives, bacon, and mashed potatoes and roasted until golden-brown, this traditional stuffed pork loin will be a total showstopper at your Christmas table! A classic recipe of Mexican cuisine, traditional stuffed pork loin is a must to celebrate during the holiday season with your loved ones.
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Ingredients
8
Portions
  • 2 kilos pork loin, cut into a thin steak
  • 50 grams butter
  • 200 grams bacon, chopped
  • 1/2 yellow onion, sliced
  • 2 cloves garlic
  • 500 grams mashed potatoes
  • 200 milliliters water
  • 1 jar black olives
  • 150 grams cranberries
  • 150 grams pecans, chopped
  • salt
  • pepper
  • 3 sprigs rosemary
Preparation
20 mins
45 mins
Easy
  • Preheated oven at 190° C
  • Melt the butter in a frying pan, fry the bacon with the onion and garlic until lightly browned; add the mashed potatoes and water, mix until integrated.
  • Add the olives, cranberries, walnuts, salt, pepper, and rosemary.
  • Extend the loin and splash on both sides. Fill the loin with the previous mixture, roll up and tie.
  • Place the loin in a baking tray, cover with aluminum foil and bake for one hour.
  • Remove foil and bake for an additional 25 minutes or until golden brown.

Nutritional information

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