Cerdo a la Jamaica
Recipe: #22339
January 02, 2016
Categories: Bacon, Loins, Mexican, Sunday Dinner, Gluten-Free, No Eggs, Mexican Dinner, more
""
Original is 4 servings
Ingredients
- FOR SAUCE
-
-
-
-
-
-
- FOR BUNDLE
-
-
- FOR STUFFING
-
-
-
Nutritional
- Serving Size: 1 (636.4 g)
- Calories 903.7
- Total Fat - 53.7 g
- Saturated Fat - 17.9 g
- Cholesterol - 219.8 mg
- Sodium - 959.4 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 1.2 g
- Sugars - 12.6 g
- Protein - 85.5 g
- Calcium - 555.9 mg
- Iron - 2.2 mg
- Vitamin C - 4.7 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Cook sauce together except corn starch.
Step 2
When red strain and add corn starch that you have mixed with a little water and cook until thick .
FOR THE BUNDLE
Step 3
Run mushrooms and spinach through food processor.
Step 4
Add cheese and barely mix. Add to middle of loin bundle. Wrap with bacon. Fry until done.
Step 5
Pour sauce over plate and top with bundle.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the hibiscus flower, or Jamaica, look for a dried variety for the best flavor.
- When pounding the pork loin medallions, use a meat mallet or rolling pin to flatten them evenly.
- Substitute the pork loin with chicken breast - This substitution is beneficial because chicken is lower in fat and calories than pork, making it a healthier option.
- Substitute the goat cheese with feta cheese - This substitution is beneficial because feta cheese has a stronger flavor than goat cheese, adding more depth to the dish.
Cerdo a la Jamaica with Coconut Milk Replace the 4 cups of water with 4 cups of coconut milk in the sauce. When adding the corn starch, mix it with a little coconut milk instead of water. Fry the bacon until crispy and use as a garnish on top of the bundle.
Roasted Potatoes with Garlic and Rosemary - Roasted potatoes are the perfect side to Cerdo a la Jamaica. They are easy to make and go well with the flavors of the pork and bacon. The garlic and rosemary give them an added depth of flavor that complements the pork and bacon perfectly.
Grilled Asparagus with Lemon and Thyme
RECOMMENDED DISH DESCRIPTION: Grilled asparagus is a simple yet delicious side dish that pairs perfectly with Cerdo a la Jamaica. The lemon and thyme bring out the flavors of the pork and bacon and add a brightness to the dish that complements the roasted potatoes. Plus, it's a healthy and easy-to-make side dish that will round out the meal perfectly.
FAQ
Q: How do I prepare the pork loin?
A: Cut the pork loin into 4 medallions, and then pound them thin. Fry them until they are cooked through.
Q: How long should I cook the pork medallions?
A: Cook the pork medallions for 4-5 minutes on each side, or until they are cooked through and golden brown.
0 Reviews
You'll Also Love
Fun facts:
The hibiscus flower, also known as Jamaica, is a key ingredient in the dish Cerdo a la Jamaica. It is native to Mexico and is believed to have been used by the Aztecs to make a beverage similar to tea.
Cerdo a la Jamaica is a popular dish in Cuba, where it is served during special occasions. It is believed to have been invented by the famous Cuban chef, Nitza Villapol, in the 1950s.