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

Dried Plum-Stuffed Pork Loin in Sweet Sherry Sauce (Lomo Relleno) Recipe
Becky Luigart-Stayner
Our method of butterflying the pork tenderloins allows the flavors of the sweet dried plum and piquant piquillo peppers to permeate the meat as it cooks. Serve leftover pork over polenta with a tossed green salad for an easy dinner another night.

Yield:

8 servings (serving size: 3 ounces pork [3 slices] and about 2 tablespoons pan juices)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 29 %
Fat 6.6 g
Satfat 1.7 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 24.7 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 279 mg
Calcium 25 mg

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

Preparation

Preheat oven to 400°.

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; sauté 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.

Penelope Casas,

Cooking Light

July 2005
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