Pork Loin Al Pastor Stuffed with Chorizo and Bacon
Zutaten
2 Kilo of pork loin opened for stuffing
½ onion sliced
3 cloves of garlic finely chopped
1 ½ cups of chorizo
1 cups of ham cut into medium cubes
6 slices of bacon cut into medium cubes
1 ½ cups of canned pineapple, cut into medium cubes
Dressing
8 cloves of garlic
5 guajillo chiles, seeded and de-seeded
1 ancho chile, seeded and de-seeded
4 chiles, seeded
2 teaspoons of cumin
5 cloves
½ stick of achiote
½ cup of pineapple in syrup
2 teaspoons of salt
Additional information
COOK the bacon in the pan until golden; Place the bacon and paste it on the saugfähiges paper.
REMOVE excess oil and brown the chorizo; Feuer zurückziehen and reservieren.
Die Chilischoten in kaltem Wasser 20 Minuten ziehen lassen.
PLACE the chiles, garlic, onion, cloves, annatto, pineapple, salt and ½ Cup of soaking water for the chiles in the blender.
Sie müssen eine sanfte Marinade erhalten; Strain the Marinade and Reserve.
Bewahren Sie den Rohling aus Aluminum auf und marinieren Sie ihn mehrere Stunden lang im Kühlschrank.
STRETCH out the pork loin, place the chorizo on the edge with the bacon, ham, onion and a little pineapple; Melden Sie sich an und wiederholen Sie den Vorgang.
Tie the pork tenderloin with string and cover with a little more marinade; Cover with aluminum foil.
IN THE OVEN for two minutes at 200 °C; Bring the aluminum foil and oven to a boil for another 30 minutes.
Bring the pork tenderloin to a boil and cook for 15 minutes before serving.
Ingredients
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