Peruvian Stuffed Pork Loin

Ingredients

• 2 pounds (900g) pork loin 2 pounds (900g) pork loin
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 Peruvian yellow peppers, seeded and finely chopped 2 Peruvian yellow peppers, seeded and finely chopped
• 2 Peruvian red peppers, seeded and finely chopped 2 Peruvian red peppers, seeded and finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 42g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
4. 4.
   Add the chopped Peruvian yellow and red peppers to the skillet and cook for an additional 2 minutes.
5. 5.
   Remove the skillet from heat and stir in the fresh cilantro, parsley, ground cumin, paprika, salt, and pepper. Set aside.
6. 6.
   Butterfly the pork loin by making a lengthwise cut down the center, without cutting all the way through.
7. 7.
   Open the pork loin like a book and flatten it with a meat mallet until it is an even thickness.
8. 8.
   Spread the prepared stuffing evenly over the pork loin.
9. 9.
   Roll the pork loin tightly, starting from one end, and secure with kitchen twine.
10. 10.
    Place the stuffed pork loin on a baking sheet and roast in the preheated oven for approximately 1 hour, or until the internal temperature reaches 63°C (145°F).
11. 11.
    Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
12. 12.
    Slice the stuffed pork loin into thick slices and serve hot.

Treat your ingredients with care...

• Peruvian yellow and red peppers — If you can't find fresh Peruvian peppers, you can substitute them with a combination of banana peppers and red bell peppers for a similar flavor profile.

Tips & Tricks

• To add an extra layer of flavor, marinate the pork loin in the spice mixture overnight before stuffing and roasting.
• For a spicier version, leave the seeds in the Peruvian peppers or add a pinch of cayenne pepper to the stuffing mixture.
• Serve the stuffed pork loin with a side of Peruvian salsa criolla for a refreshing contrast to the rich flavors.
• Leftover stuffed pork loin can be sliced and used in sandwiches or salads the next day.
• If you prefer a crispy crust, broil the stuffed pork loin for the last 2-3 minutes of cooking time.

Serving advice

Serve the Peruvian Stuffed Pork Loin as the main course of a festive dinner. Accompany it with traditional Peruvian sides such as causa (potato terrine), tacu tacu (rice and bean cake), and a fresh salad.

Presentation advice

Present the sliced stuffed pork loin on a platter, garnished with fresh cilantro leaves and a sprinkle of paprika. The vibrant colors of the stuffing will make the dish visually appealing.