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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a long thin knife, carefully push a hole longitudinally through a loin strip. | 2. Be careful not to come out the side. | 3. With your fingers gently open the hole to about 2 inches in diameter. | 4. Set the loins aside and combine all the other ingredients in a bowl. | 5. Now take the filling and stuff the hole in the loins. | 6. Be careful to fill completely. | 7. The loins should be about 3 inches in diameter when filled. | 8. Some filling may come out the sides in places, but that is OK. | 9. Push it back in and mold the loin with your hands to make a cylinder about 8 inches long and 3 inches in diameter. | 10. PLace the stuffed loins on a rack in a covered roaster or baking dish and bake in a preheated 325 degree oven for 40 minutes. You will need to use a rack to keep the loins up out of the oily drippings! | 11. Slice the loins into 1/2 inch thick rounds, garnish with sauce and cilantro sprigs and serve with sauce. | 12. SAUCE: Saute the onions and shallots in the olive oil. | 13. Add the other ingredients and simmer for about 45 minutes until the sauce is reduced to a thick salsa concistency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
chorizo sausage	1/2	lb		1031.9423	4.2185	54.6589	86.7966
prawn	1/2	lb	shelled deveined raw	201.7338	0.0	44.8801	1.1333
shallot	1		minced	115.2	26.88	4.0	0.16
garlic	1	head	roasted	-	-	-	-
red bell pepper	1/2	cup	minced	23.095	4.4924	0.7375	0.2235
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
jalapeno pepper	2		chopped	3.2625	0.7312	0.1024	0.0416
salt	1 1/2	1/2		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
red pear tomato	6		peeled	201.7338	0.0	44.8801	1.1333
salsa	1	cup		75.4	17.264	3.952	0.442
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
olive oil	1/2	cup		954.72	0.0	0.0	108.0
shallot	1		diced	115.2	26.88	4.0	0.16
onion	1		diced	44.0	10.274000000000001	1.21	0.11
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
red wine	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.