Dried Plum-Stuffed Pork Loin In Sweet Sherry Sauce (Lomo Relleno) Recipe

Name: Dried Plum-Stuffed Pork Loin In Sweet Sherry Sauce (Lomo Relleno)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-pound) pork tenderloins, trimmed; 2 tablespoons minced fresh parsley, divided; 3/4 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced; 12 bite-sized pitted dried plums; 1/4 cup sliced roasted piquillo peppers; 1 tablespoon all-purpose flour; 1 tablespoon olive oil; 1 1/2 cups vertically sliced Vidalia or other sweet onion; 4 black peppercorns; 2 garlic cloves, unpeeled; 1 bay leaf; 1/3 cup fat-free, less-sodium chicken broth; 1/3 cup cream sherry; 1/2 teaspoon ground cumin

Servings: persons

2 (1-pound) pork tenderloins, trimmed
2 tablespoons minced fresh parsley, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
12 bite-sized pitted dried plums
1/4 cup sliced roasted piquillo peppers
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 1/2 cups vertically sliced Vidalia or other sweet onion
4 black peppercorns
2 garlic cloves, unpeeled
1 bay leaf
1/3 cup fat-free, less-sodium chicken broth
1/3 cup cream sherry
1/2 teaspoon ground cumin

1
Preheat oven to 400u00b0.
2
Cut 1 pork tenderloin in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Repeat the procedure with remaining tenderloin. Sprinkle inside of tenderloins with 1 tablespoon parsley, 1/2 teaspoon salt, black pepper, and minced garlic. Top each tenderloin with 6 dried plums and 2 tablespoons piquillo peppers. Roll up each pork tenderloin, jelly-roll fashion, starting at long side. Secure pork at 2-inch intervals with twine; dust with flour.
3
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 6 minutes on each side or until browned. Add the remaining 1 tablespoon of parsley, onion, peppercorns, unpeeled garlic, and bay leaf; saute 2 minutes. Stir in broth, sherry, and cumin. Wrap the handle of pan with foil, and transfer pan to oven. Cover and bake at 400u00b0 for 25 minutes or until a thermometer registers 160u00b0 (slightly pink). Transfer pork to a platter; let stand 5 minutes. Cut pork into 3/4-inch-thick slices, and sprinkle with remaining 1/4 teaspoon salt. Remove whole garlic cloves; squeeze to extract pulp. Stir into pan juices (discard garlic skins and bay leaf). Serve pan juices with pork.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (1-pound) pork tenderloins, trimmed, 2 tablespoons minced fresh parsley, divided, 3/4 teaspoon kosher salt, divided, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Dried Plum-Stuffed Pork Loin In Sweet Sherry Sauce (Lomo Relleno) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dried Plum-Stuffed Pork Loin In Sweet Sherry Sauce (Lomo Relleno)

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