Mexican-Style Pork Loin

For the brine:

• 5 cups of water
• 5 tbsp sea salt

For the pork loin:

• 5 lbs pork loin
• 2 pkts La Preferida Organic Al Pastor Seasoning
• 1-10oz carton La Preferida Organic Green Enchilada Sauce

For the stuffing:

• 1 cup dried apricots (reserve ½ for garnish)
• 1 cup dried prunes (reserve ½ for garnish)
• 2 tbsp butter
• ⅛ tsp dried oregano
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• Pinch of salt
• 1 cup dried bread (cut into 1.5” x 1.5” cubes)
• ½ cup water
• ½ cilantro, chopped (for garnish) 

** NOTE: Start the brining process at least 5 hours before serving.

Do not brine more than 4 hours or it will change the texture. 

1. In a large container, (such as a baking tray) bombine 5 cups of COLD water and 5 tbsp of salt. Whisk thoroughly until salt has dissolved. 
2. Place pork in the container and make sure it is fully submerged. (Double the brine recipe if necessary.)
3. Soak the loin for about 4 hours. Remove and pat dry. 
4. Discard remaining brine DO NOT REUSE. Make sure not to brine more than 4 hours. 

For the stuffing: can be done the day before or while the pork brines.)

5. In a large pan, heat up 1 tbsp of olive oil and 2 tbsp of butter. 

6. Add the bread and saute, stirring occasionally, until golden. 

7. Add the apricots, prunes, garlic, oregano, and salt. Mix well.

8. Add ½ cup water, mix again and remove from heat. Allow to cool. 

Cooking the pork:

9. Preheat oven to 400 degrees F.

10. Butterfly the pork.

• • Place the pork (fatty side down) on a large cutting board.
  • Take a sharp knife and carefully cut lengthwise along the middle of the meat but DO NOT cut all the way through. Leave a ½” uncut at the bottom to keep both sides of the loin connected.
  • Open the pork loin up like a book to lay flat. 
  • Repeat the process on the left-hand side of the meat. ½” inward (from where you made the middle cut), slice lengthwise down the left side of the meat.
  • Open the left-hand side like a book to lay flat.
  • Repeat again on the right-hand side. 
  • If you notice any areas that look too thick, lay plastic wrap over the area and gently tap the thick spots with a mallet or heavy stock pot. 

11. Use 1 packet of La Preferida Organic Al Pastor Seasoning to generously coat the interior of the loin. 

12. Once stuffing has cooled, create an even layer on one side of the loin. (Do not cover more than ⅓ of the loin or it will be too hard to roll.)

13. Starting on the stuffing side, gently roll the loin together.

14. Coat the exterior with 1 tbsp olive oil and the other Al Pastor Seasoning packet. 

15. Transfer the loin to a large baking dish and bake uncovered for 1 hour.  Check for doneness (140 degrees F internal temp.) 

16. Remove from the oven and cover loosely with aluminum foil. Let it rest for 20 minutes before cutting.

17. To serve: heat up La Preferida Organic Green Enchilada Sauce .

18. Slice the pork into 2”-thick slices and lay on a platter. Pour half of the sauce over the loin and garnish with remaining dried fruit and cilantro.