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Lomo de Cerdo with California Raisins




Source of Recipe


Cal Raisins


List of Ingredients




2 pounds center-cut pork loin, trimmed
2 tablespoons olive oil

Filling
5 cups California raisins, divided (4 1/2 cups to make California Raisin Paste* and 1/2 cup whole)
1 large carrot cut into 1/8-inch thick slices (about 1 cup)
1 small onion cut into 1/8-inch thick slices (about 1 cup)
4 bay leaves
2 large tomatoes peeled and cut into 1/2-inch dice (about 3 cups)
1 teaspoon freshly ground black pepper or more to taste
2 sprigs fresh rosemary
2 tablespoons white wine
1 1/2 cups dried white bread crumbs, medium ground
Salt to taste
3/4 pound proscuitto ham (or Serrano ham), sliced paper thin


Recipe



To prepare pork for stuffing
Using a long slicing knife, with the pork loin facing away from you (lengthwise at 12 o'clock), begin to cut a 3/4-inch thick cut along the right edge going down the entire length of the meat but not slicing all the way through. Roll the meat to the left and repeat the cutting process until you have one large square sheet of pork. Wrap well in plastic wrap and refrigerate.

For the filling
To make the raisin paste, lightly coat the bowl and blade of a food processor with oil and puree raisins in 3 batches to yield about 1 1/2 cups paste; reserve.

In a heavy-bottomed sauté pan, sauté the carrots and onions until caramelized and tender. Add the bay leaves, raisin paste, reserved raisins, tomatoes, pepper, rosemary and white wine; bring to simmer and remove from heat. Add breadcrumbs. Season with salt and pepper; toss well.

To assemble and serve
Preheat oven to 325º F. Spread filling evenly over flattened loin, leaving at least 3/4 inch around the edges. Roll loin like a jelly roll and wrap tightly with proscuitto. Bake to internal temperature of at least 140º F for medium, 150º F for juicy medium-well. Slice and serve with fried potatoes.

Serves 6