DESCRIPTION:
Adobo Pork Loin with Dried Fruit Filling and Peanut Sauce
A classic recipe for marinating pork loin, done with a unique OCULTO twist. Carefully follow the brining process for the juiciest, most flavorful result—it’s the key to a fully cooked yet tenderloin. Feel free to swap out the peanuts for other nuts, like blanched almonds or pecans, if you prefer.
SERVING SIZE:
Serves 6
PREP TIME:
Brining: 8 hours
Marinating: 2 hours
Prep Time: 35 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 12 hours (including brining and marinating)
INGREDIENTS:
For the Brine:
- 2 liters of water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 3 cloves garlic, smashed
- 2 bay leaves
- 5 whole peppercorns
- 1 sprig fresh thyme
For the Pork Loin
- 1 whole pork loin (about 1.5 kg or 3.3 lbs), butterflied for stuffing
- 2 tablespoons olive oil
Adobo Marinade
- 3 guajillo chiles, seeded and soaked in hot water until soft
- 1 ancho chile, seeded and soaked in hot water until soft
- 3 cloves garlic
- 1/4 medium onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup orange juice
- 2 tablespoons white vinegar
Dried Fruit Filling
- 1/2 cup dried apple, chopped
- 1/2 cup prunes, chopped
- 1/4 cup raisins
- 1/4 cup peanuts (or almonds/pecans if preferred), roughly chopped
- Zest of 1 orange
Peanut Sauce:
- 3 guajillo chiles, seeded and soaked in hot water until soft
- 1 cup roasted, unsalted peanuts
- 1/2 medium onion, chopped
- 3 clove garlic, minced
- 3 cups chicken or vegetable broth
- Salt and pepper, to taste
- 1 teaspoon brown sugar (optional for added sweetness)
PREPARATION:
Brine the Pork Loin (8 hours in advance)
1. In a large bowl, combine the water, kosher salt, sugar, garlic, bay leaves, peppercorns, and thyme. Stir until the salt and sugar dissolve.
2. Place the pork loin in a large container or resealable bag. Pour the brine over the pork, ensuring it is fully submerged.
3. Refrigerate for 12-24 hours. This will tenderize the pork and keep it juicy while cooking.
Prepare the Adobo Marinade (15 minutes + 2 hours marinating)
1. Drain the softened chiles, then place them in a blender with garlic, onion, cumin, cloves, cinnamon, oregano, thyme, salt, and pepper.
2. Add orange juice and vinegar, blending until smooth. Taste and adjust seasoning if needed.
3. Remove the pork loin from the brine and pat it dry. Rub the adobo marinade all over the pork loin, ensuring it’s evenly coated.
4. Cover and marinate in the refrigerator for 2 hours.
Prepare the Dried Fruit Filling (10 minutes)
1. In a small bowl, combine the dried apple, prunes, raisins, chopped nuts, and orange zest. Stir until well mixed.
2. Set aside until ready to fill the pork loin.
Stuff and Roll the Pork Loin 15 minutes
1. Preheat your oven to 350°F (175°C).
2. Place the butterflied pork loin on a clean surface. Spread the dried fruit filling evenly over the center of the pork, all over.
3. Carefully roll the pork loin, securing it with kitchen twine, keeping its loin shape.
Sear and Roast the Pork Loin (1 hour 30 minutes total)
1. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 4-5 minutes per side.
2. Transfer the skillet with the seared pork loin to the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C).
3. Once done, remove from the oven and let the pork rest for 10 minutes before slicing.
Prepare the Peanut Sauce (15 minutes)
1. Heat a small saucepan over medium heat. Add onion and garlic. Sauté for 3-4 minutes until the onion softens and the garlic is fragrant.
2. Add the peanuts to the pan and toast them for an additional 2-3 minutes, stirring constantly to avoid burning. This will deepen the flavor of the peanuts. Add the soaked guajillo chiles sautée for 3-4 minutes.
3. Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10-15 minutes to allow the flavors to meld.
4. Transfer the mixture to a blender and blend until smooth. If the sauce is too thick, you can add a bit more broth to reach your desired consistency.
5. Season with salt and pepper to taste. Add brown sugar if you prefer a hint of sweetness to balance the flavors.
To Serve:
1. Slice the stuffed pork loin into 1-inch rounds and arrange them on a serving platter.
2. Drizzle the peanut sauce over the slices or serve it on the side as a dipping sauce.
3. Garnish with extra chopped peanuts or fresh herbs for an added touch.
Serving Suggestions
Pair with a fresh green salad or roasted seasonal vegetables and serve with warm tortillas for a Mexican-inspired feast. Enjoy the tender, flavorful pork and the richness of the peanut sauce—it’s a perfect combination!
