Pork features twice in this delicious and luxurious dish, which consists of a roast loin stuffed with a rich minced pork mixture. The perfect centerpiece for a special occasion dinner, it is served in Mexico at weddings and similar celebrations.

  • 1.5 kg / 3-3½ lb boneless pork loin, butterflied, ready for stuffing
For the stuffing
  • 50 g / 2 oz / ⅓ cup raisins
  • 120 ml / 4 fl oz / ½ cup dry white wine
  • 15 ml / 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2.5 ml / ½ tsp ground cloves
  • 5 ml / 1 tsp ground cinnamon
  • 500 g / 1¼ lb minced (ground) pork
  • 150 ml / ¼ pint / ⅔ cup vegetable stock
  • 2 tomatoes
  • 50 g / 2 oz / ½ cup chopped almonds
  • 2.5 ml / ½ tsp each salt and ground black pepper
Your butcher will prepare the pork loin (tenderloin) for you, if you give him plenty of notice.
  1. Make the stuffing. Put the raisins and wine in a bowl. Set aside. Heat the oil in a large pan, add the onion and garlic, and cook for 5 minutes over a low heat.
  2. Add the cloves and cinnamon, then the pork. Cook, stirring, until the pork has browned. Add the stock. Simmer, stirring frequently, for 20 minutes.
  3. While the pork is simmering, peel the tomatoes. Cut a cross in the base of each tomato, then put them both in a heatproof bowl. Pour over boiling water to cover. Leave the tomatoes in the water for 3 minutes, then lift them out on a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses.
  4. Remove the skins completely, then chop the flesh.
  5. Stir the tomatoes and almonds into the meat mixture, and add the raisings and wine. Cook until the mixture has reduced to a thick sauce. Leave to cool.
  6. Preheat oven to 180°C / 350°F / Gas 4. Open out the pork loin and trim it neatly. Season the minced pork stuffing with salt and pepper to taste. Spread over the surface of the meat in a neat layer, taking it right to the edges and keeping it as even as possible.
  7. Roll up the pork loin carefully and tie it at intervals with kitchen string. Weigh the pork and calculate the cooking time at 30 minutes per 450 g / 1 lb, plus another 30 minutes.
  8. Put the stuffed pork loin in a roasting pan, season with salt and pepper, and roast for the calculated time. When the pork is cooked, transfer it to a meat platter, place a tent of foil over it, and let it stand for 10 minutes before carving and serving with the roast vegetables of your choice.
Stuffed Loin of Pork