Ingredients

• 1/4 cup dried apricots
• 2 tablespoons golden raisins
• 1/4 cup dried apple
• 2 cups agruadiente (anise flavor liqueur)
• 1 whole boneless pork loin
• 1 cup dried serrano ham, 1/4-inch dice
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cloves
• 1 tablespoon ground coriander
• 1/4 cup chopped parsley
• 1/4 pound tamarind pulp (without seeds)
• 2 tablespoons chopped garlic
• 1 can chipotle in adobo
• 1 tablespoons white vinegar
• 1 teaspoon sugar
• 2 bay leaves
• 1/4 cup water

Instructions

1. Soak dried fruits in the agruadiente for at least 30 minutes. Slice pork loin in half without going all the way through (butterflied); set aside. In a hot pan cook ham 5 minutes until crispy. Add onion, carrot, and celery, cook 10 minutes until caramelized. Add spices, drained dried fruits, and parsley; mix thoroughly; set aside to cool. In a blender puree tamarind, garlic, chipotle, vinegar, sugar, bay leaves and water. Rub puree over pork. Place stuffing inside pocket of pork; secure with butcher twine. Roast in preheated 375 degree oven for 1 hour or until meat registers 170 degrees. Slice and serve.;