Mechado-Style Loin

 

INGREDIENTS

2 Kilograms of Pork Loin 
100 Grams of Ham Cut in Pieces   
2 Frankfurters Cut into Round Pieces 
100 Grams of Prunes  
50 Grams of Blanched Almonds  
100 Grams of Bacon Cut in Pieces  
200 Grams of Gourmet Rio Mar Mole
2 Tablespoons of Chicken Bouillon
4 Cups of Water
3 Tablespoons of Oil
1 Cup of White Wine
Salt to Taste 

Rinse the loin.  Use a knife to make a series of incisions all around the joint.  Press one ingredient at a time into each of the incisions: ham, frankfurter, bacon, prunes, almonds, etc.  Repeat this operation until you finish all the ingredients.

Sprinkle salt all over the joint.  Heat the oil in a large frying pan over a high heat and seal the meat on all sides.
Place the joint in an oven-proof dish.  Add the wine mixed with water and cover with aluminum foil.  Bake in the oven at 250°C until cooked.

In a separate dish, bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Gourmet Rio Mar Mole.  Stir until a thick sauce is formed.  Put on one side. 

Once the loin is cooked, let it rest for 15 minutes and then slice it.  Place the slices on a large plate and cover each slice with Mole sauce.   
Serve with vegetables, rice, etc.  

Bon Appetit!!