Lomo Relleno
8 servings
Make authentic Mexican lomo relleno at home! Tender pork loin rolled with festive fruit-and-nut stuffing and finished with a smoky chipotle glaze.
Ingredients
- 2 ½ lb pork loin (single piece)
- ¼ cup bacon (cut into small bites)
- ½ cup breadcrumbs
- ½ cup canned pineapple in syrup (diced)
- ½ cup green apple (diced)
- ⅓ cup dried blueberries (or raisins)
- ⅓ cup walnuts (chopped)
- ¼ cup onion (chopped)
- 1 clove garlic (finely chopped)
- ½ cup chicken stock
- salt and pepper (to taste)
For the glaze
- ½ cup ketchup
- ½ cup pineapple juice (from canned pineapple)
- 1 Tablespoon cider vinegar
- ½ Tablespoon Maggi sauce (or soy sauce)
- 2 Tablespoons brown sugar
- 1 Tablespoon chipotle powder (or smoky paprika)
Instructions
Butterfly & Season the Pork
- Place the pork loin lengthwise on a cutting board.
- Starting on one long side, make a shallow cut (about ½ inch deep) along the length of the meat.
- Keep the knife parallel to the cutting board and continue slicing and unrolling the meat like opening a book until you have a wide, flat piece.
- Season the inside and outside with salt and pepper. Set aside.
Make the Stuffing
- Heat 1–2 Tbsp oil in a skillet. Cook bacon until lightly browned.
- Add onion and garlic. Cook until soft and fragrant. Transfer to a bowl.
- Add apple, pineapple, dried blueberries, walnuts, and breadcrumbs.
- Season with salt and pepper, pour in chicken stock, and stir until combined.
Stuff, Roll & Tie
- Spread the stuffing evenly over the opened pork loin, leaving a small border around the edges.
- Roll the loin up tightly like a jelly roll, keeping the filling inside. Place it seam-side down.
- With a long piece of kitchen twine, tie one end of the roast, then wrap the twine around the loin every 2 inches, looping it on top each time to keep it snug.
- When you reach the other end, flip the loin and run the twine once lengthwise through the loops. Flip back and tie a final knot. Trim excess twine.
Make the glaze
- Add all glaze ingredients to a small saucepan. Season lightly with salt and pepper.
- Bring to a simmer over medium-low heat until thick and glossy (about 15 minutes). Set aside to cool slightly.
Sear & Bake
- Heat 2–3 Tbsp oil in a large pan. Brown the pork on all sides (this adds flavor and helps seal the juices).
- Preheat oven to 350°F / 180°C.
- Place the pork in a lightly oiled baking dish. Pour any juices from the pan over it and brush the top with ⅓ of the glaze.
- Bake for 30 minutes. Brush with more glaze.
- Bake for another 25–30 minutes, or until the pork reaches an internal temp of 145°F / 63°C.
- Rest 10 minutes before slicing so the juices settle.
Notes
- Take your time when slicing the pork loin open. Making small, controlled cuts helps you unfold the meat easily without tearing it. A very sharp knife makes a big difference.
- When you spread the filling, leave a thin border around the edges so it stays neatly inside once you roll it up.
- Roll the loin tightly like a jelly roll, and place the seam side facing down, this naturally helps keep everything in place as it cooks.
- When tying with kitchen twine, keep it snug but not too tight. This holds the shape nicely and allows the pork to cook evenly.
- If you have a meat thermometer, use it for best results, the center should reach 145°F / 63°C for juicy, perfectly cooked pork.
- Let the roast rest for about 10 minutes once it’s out of the oven. This lets the juices settle, making each slice moist and clean.
- Feel free to customize the filling! Prunes, apricots, or pecans are great swaps, and you can play with the glaze’s heat by adding more or less chipotle or paprika.
Nutrition Information
Serving: 1serving | Calories: 391kcal | Carbohydrates: 24g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 935mg | Potassium: 752mg | Fiber: 2g | Sugar: 15g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg