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Mexican Pork Roll




Source of Recipe


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List of Ingredients





1 (4-pound) pork loin
1 tablespoon dried oregano
1 teaspoon dried ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ cup whole pine nuts
1 cup Pace Lime and Garlic Chunky Salsa
2 cups dry bread crumbs
12 strips bacon
1/3 cup jalapeño pepper jelly

Directions:

Preheat oven to 400 F. Slice the pork loin lengthwise to make a large, flat piece about ½ -inch thick. (Use a long, sharp knife. Hold it parallel to and 1/2 inch above the cutting board and start at the bottom of the meat. Make a lengthwise slice almost to the other side and pull open the cut meat. Continue slicing along the inner edge of the cut, pulling back the cut meat further and further until the entire loin has been cut into a large flat piece of meat about ½ -inch thick.)

Sprinkle oregano, cumin, salt, pepper and pine nuts evenly over the surface of the meat. Spread salsa evenly over the spices and pine nuts, then sprinkle the bread crumbs evenly over that. Roll up the meat, lengthwise, like a cinnamon roll. Place strips of bacon side by side over the pork, crosswise, encircling the pork roll. Secure each strip of bacon with toothpicks or wooden skewers.

Bake for 1 hour and 45 minutes, or until the center of the meat reaches 160 F. on a meat thermometer. Spread the jalapeño jelly over the top of the pork roll, and cook it briefly under the broiler until browned.

Slice the pork roll crosswise for serving. Serve with a side dish of potato chunks rolled in olive oil, roasted and sprinkled with chopped fresh rosemary, salt and pepper.

Makes 8 servings.


Recipe