Dried Plum-Stuffed Pork Loin in Sweet Sherry Sauce (Lomo Relleno)
Dried Plum-Stuffed Pork Loin in Sweet Sherry Sauce (Lomo Relleno) might be just the sauce you are searching for. This dairy free recipe serves 8. One serving contains 214 calories, 25g of protein, and 5g of fat. Only Head to the store and pick up pork tenderloins, roasted piquillo peppers, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
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.
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; saut 2 minutes. Stir in broth, sherry, and cumin. Wrap the handle of pan with foil, and transfer pan to oven. Cover and bake at 400 for 25 minutes or until a thermometer registers 160 (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.