Lomo Mechado: Mexican Christmas Pork Loin

Lomo Mechado is made by stuffing a pork loin with prunes nuts, and bacon. The delicious prune sauce complement this flavorful Mexican recipe that is served for special occasions.

📝 Ingredients

• 2.2 lb pork loin roast
• 3 slices bacon (cut into small bites)
• 1/3 cup prunes (pitted)
• 1/4 cup walnuts (cut into bites)
• 2 Tbsp olive oil
• 1 tsp garlic powder
• pepper (to taste)
• salt (to taste)
• 1 1/2 cup prunes (pitted)
• 2 chipotle chilies in adobo sauce
• 1 cup fresh orange juice
• 3 Tbsp butter
• 3 Tbsp ground piloncillo (or brown sugar)
• 1/4 cup onion (diced)
• 1 tsp garlic powder
• 1 Tbsp Jugo Maggi (read note 1)
• 2 cups water
• 2 whole cloves
• 1/2 tsp ground cinnamon
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Fry the bacon on its own fat until slightly browned. Set aside until it reaches room temperature.
2. 2With a long and narrow knife make various longwise incisions in the meat.
3. 3Stuff the incisions with prunes, bacon, and walnut bites. Use one of your fingers to push the ingredients, making sure they are layered one after the other.
4. 4Season the meat with salt, pepper, and garlic powder.
5. 5You can now tie the meat or roast it as it is (read note 2).
6. 6--- Make the prune sauce ---
7. 7Heat the butter in a medium saucepan over medium heat.
8. 8Add onion and cook until softened and slightly browned (about 4 minutes).
9. 9Add the prunes and the water. Bring to a simmer and add piloncillo, ground cinnamon, whole cloves, salt, and pepper.
10. 10Mix to combine and simmer for 6-8 minutes. Remove from heat and allow to cool down.
11. 11Place the prunes mixture in a blender along with chipotle peppers, orange juice, and Maggi sauce.
12. 12Blend until nicely smooth. Adjust salt if needed.
13. 13Heat the olive oil in an oven-proof deep pan or a dutch oven.
14. 14Sear the pork loin until nicely browned on all sides.
15. 15Pour the prunes sauce into the pan, making sure it coats the whole piece of loin.
16. 16--- Roast ---
17. 17Preheat the oven to 360°F (180°C).
18. 18Cover the pan and roast for 40 minutes.
19. 19Uncover and keep roasting for 10-15 more minutes or until the intern meat temperature reaches about 170°F (70°C).
20. 20Remove from the oven AND from the pan, tent the roast with foil, and allow to rest for 20 minutes before slicing.