3/4 pound pork tenderloin (about 1 small tenderloin)
1 (1.25-oz.) envelope picadillo seasoning
1/2 medium-size sweet onion, chopped
1 small red bell pepper, chopped
1 tablespoon olive oil
1/2 cup golden raisins
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup light sour cream
1/2 teaspoon pepper
1 (11-oz.) can refrigerated French bread dough
1 large egg, lightly beaten
Vegetable cooking spray
1/2 teaspoon cumin seeds (optional)
Garnish: lime wedges
How to Make It
Heat almonds in a large nonstick skillet over medium-low heat, stirring often, 4 to 6 minutes or until toasted and fragrant.
Preheat oven to 375°. Cut pork into 1/2-inch cubes. Toss together pork and picadillo seasoning.
Sauté onion and pepper in hot oil in skillet over medium-high heat 5 minutes or until tender. Add pork mixture, and sauté 6 minutes or until browned. Stir in raisins and lime juice, and cook 30 seconds. Remove from heat. Stir in almonds, cilantro, sour cream, and pepper.
Unroll dough on a lightly floured surface. Gently stretch dough into a 14- x 12-inch rectangle. Spoon pork mixture onto dough, leaving a 1 1/2-inch border. Lightly brush edges of dough with egg, and roll up, starting at 1 long side and ending seam side down.
Carefully place dough, seam side down, on a baking sheet coated with cooking spray. Bring ends of roll together to form a ring, pinching edges together to seal. Lightly brush top and sides of dough with egg. Sprinkle with cumin seeds, if desired.
Bake at 375° for 18 to 22 minutes or until golden brown. Serve warm with salsa. Garnish, if desired.
Note: For testing purposes only, we used Nueva Cocina Picadillo Beef Seasoning and Pillsbury Refrigerated Crusty French Loaf.
To make ahead, prepare recipe as directed through Step Cover with lightly greased plastic wrap, and chill 2 hours. Proceed with recipe as directed.