Cerdo Relleno con Mofongo -Pork Loin stuffed with Mofongo - Puerto Rican

Marinate the pork loin and butterfly it.

Pound and flatten the butterflied pork loin until it resembles a large steak.

Add a little house seasoning to the pork loin.

Stuff the pork loin with mofongo, leaving some space at the ends to prevent spilling.

Carefully roll the pork loin, pressing gently to avoid spilling the stuffing.

Use kitchen twine to tie the pork loin securely, making sure to tie it three times and then side to side.

Sear the stuffed pork loin in a hot pan with oil and a little butter, turning to sear all sides until golden.

Transfer the seared pork loin to a baking dish and bake at 350°F for about 45 minutes or until it reaches an internal temperature of 160°F.

Let the pork loin rest for 15 minutes before slicing.

In the same pan used for searing, melt 2 tablespoons of butter and deglaze with 1/4 cup cherry wine, scraping up the bits from the bottom.

Add 1 large diced onion and cook until translucent.

Add 4 cloves of mashed garlic, 2 tablespoons of capers, and 4 tablespoons of roasted pimentos, cooking until the onion is fully translucent.

Finish the sauce with the juice of half a lime or lemon.

Scoop the remaining mofongo into balls and surround the sliced pork loin with them.

Garnish with roasted red pepper and pour the sauce over the dish.

Equipment Needed

Spice Level:

Allergens