Lomo Mechado: Mexican Christmas Pork Loin

Ingredients

• 1 kg (2.2 lb)pork loin roast
• 3 slices, cut into small piecesbacon
• 50 g (⅓ cup)pitted prunes
• 30 g (¼ cup), cut into pieceswalnuts
• 30 ml (2 tbsp)olive oil
• 5 ml (1 tsp)garlic powder
• to tastepepper
• to tastesalt
• 225 g (1½ cups)pitted prunes
• 2chipotle chillies in adobo sauce
• 240 ml (1 cup)fresh orange juice
• 43 g (3 tbsp)butter
• 38 g (3 tbsp)ground piloncillo or brown sugar
• 40 g (¼ cup), dicedonion
• 5 ml (1 tsp)garlic powder
• 15 ml (1 tbsp)Jugo Maggi
• 475 ml (2 cups)water
• 2 wholecloves
• 2.5 ml (½ tsp)ground cinnamon
• to tastesalt and pepper

Instructions

1. 1

   Cook the bacon

   Fry the bacon in its own fat until lightly browned. Set it aside and let it cool to room temperature.

2. 2

   Cut the loin

   Use a long, narrow knife to make several lengthwise incisions in the pork.

3. 3

   Stuff the meat

   Fill the incisions with the prunes, bacon and walnut pieces. Use a finger to push them inside, layering the ingredients one after another.

4. 4

   Season the pork

   Season the loin with salt, pepper and garlic powder.

5. 5

   Tie if desired

   Tie the meat, or roast it without tying.

6. 6

   Heat the butter

   For the prune sauce, warm the butter in a medium saucepan over medium heat.

7. 7

   Soften the onion

   Add the onion and cook until softened and lightly browned, about 4 minutes.

8. 8

   Simmer the sauce

   Add the prunes and water. Bring to a simmer, then add the piloncillo, cinnamon, whole cloves, salt and pepper.

9. 9

   Cool the mixture

   Stir everything together and simmer for 6–8 minutes. Take the pan off the heat and leave the mixture to cool.

10. 10

    Blend the sauce

    Transfer the prune mixture to a blender with the chipotle chillies, orange juice and Maggi sauce.

11. 11

    Finish the sauce

    Blend until smooth, then adjust the salt if needed.

12. 12

    Heat the oil

    Warm the olive oil in a deep, ovenproof pan or Dutch oven.

13. 13

    Brown the loin

    Sear the pork loin until well browned on all sides.

14. 14

    Add the sauce

    Pour the prune sauce into the pan, coating the whole loin.

15. 15

    Preheat the oven

    Heat the oven to 180°C (360°F).

16. 16

    Roast covered

    Cover the pan and roast for 40 minutes.

17. 17

    Finish roasting

    Uncover and roast for another 10–15 minutes, or until the internal temperature reaches about 70°C (170°F).

18. 18

    Rest the roast

    Remove the pork from the oven and pan. Tent it with foil and rest for 20 minutes before slicing.

What is lomo mechado?

Lomo mechado is a Mexican preparation of stuffed pork loin, often served for celebrations and special occasions. The name refers to meat prepared with a filling tucked inside.

This version layers prunes, bacon and walnuts in the pork, then pairs it with a sauce made from more prunes, orange juice and chipotle. The sweet fruit, smoky chilli and savoury pork make a rich, balanced centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 797 calories, 60g protein, 72g carbs, 32g fat.

The pork and bacon provide most of the protein and some of the fat, while the prunes, orange juice and piloncillo contribute much of the carbohydrate. Butter, oil and walnuts add further fat. Balance a serving with vegetables and a moderate portion of potatoes or rice.

The filling

Prunes: use pitted fruit so it can be pushed easily into the cuts. The larger quantity is reserved for the sauce, while the smaller portion goes inside the loin.

Bacon and walnuts: cut both into small pieces that will fit into the incisions. Let the bacon cool before stuffing so it is easier to handle.

Making the prune sauce

Build the base: soften the onion in butter until lightly browned, then simmer it with the prunes, water and seasonings. Let this mixture cool before blending.

Blend smoothly: combine the cooled prune mixture with the chipotle, orange juice and Maggi sauce. Taste and adjust the salt before adding it to the pan.

Stuffing the loin

Cut lengthwise incisions with a long, narrow knife, taking care to make openings that can hold the filling. Push the prunes, bacon and walnuts in with a finger, alternating them as you go.

The recipe allows the loin to be roasted tied or untied. If you tie it, keep the filling securely enclosed without compressing the meat too tightly.

Browning and roasting

Sear the stuffed loin on all sides in the ovenproof pan before pouring in the sauce. Browning gives the exterior colour, while the sauce coats the meat during roasting.

Roast covered for 40 minutes, then uncover for 10–15 minutes. The stated doneness cue is an internal temperature of about 70°C (170°F); rest the roast for 20 minutes before slicing.

Serving the roast

Slice the rested loin across the grain so the filling shows in each portion. Spoon the prune sauce from the pan over the slices.

Serve with a simple green vegetable and potatoes or rice. Their mild flavours let the fruity, smoky sauce remain the focus.

Recipe notes & tips

• Cut the filling ingredients small enough to fit into the incisions.
• Cool the bacon before stuffing the loin.
• Let the prune mixture cool before blending it with the orange juice and chipotle.
• Sear the loin on all sides before adding the sauce.
• Rest the roast for the full 20 minutes before slicing.

Variations

• Adjust the heat: use fewer chipotle chillies for a milder sauce.
• Use brown sugar: substitute it for the ground piloncillo as listed.
• Change the nuts: try pecans in place of the walnuts.
• Add a citrus note: replace some of the orange juice with fresh orange zest.
• Make the sauce smoother: blend it for longer before seasoning to taste.

Common mistakes to avoid

• Filling too large: cut the prunes, bacon and walnuts into small pieces so they fit inside the cuts.
• Stuffing hot bacon: let it cool to room temperature before adding it to the loin.
• Blending while hot: cool the prune mixture first, then blend it with the remaining sauce ingredients.
• Skipping the sear: brown the loin on all sides before adding the sauce.
• Slicing too soon: rest the roast under foil for 20 minutes before cutting.

How to store

Refrigerate leftover pork and sauce in an airtight container for up to 3 days. Reheat gently, covered, with some of the sauce to help keep the slices moist.

Frequently asked questions