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Mexican - Pork Roll




Source of Recipe


from trish at rc


Recipe Link: http://www.recipecircus.com/recipes/Trish/DutchOvenCooking/Mexican_Pork_Roll_.html

List of Ingredients




Mexican - Pork Roll

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

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