Nutrition Facts

• • Calories: 304
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 96mg
  • Sodium: 363mg
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 41g

Ingredients

• • 10 lbs pork loin, sliced lengthwise*
  • 2 limes, juiced
  • 1 gallon apple cider
  • 2 lbs fresh green kale, blanched
  • 6 stalks celery, chopped
  • 2 yellow onions, chopped
  • 1 bunch watercress or flat leaf parsley, chopped
  • 4 Tbsp mustard seed
  • 2 Tbsp pepper flakes
  • White pepper
  • Tabasco sauce

Preparation

• • Submerge pork in apple cider and lime juice. Add lime skins and marinate for two hours.
  • Combine kale, celery, onions, watercress, mustard seed, pepper flakes and pinch of white pepper in a mixing bowl. Mix thoroughly. Add Tabasco sauce to taste.
  • Remove pork from marinade and place it flat on a cheesecloth. Cover with plastic wrap and pound with a meat mallet evenly.
  • Place stuffing over flattened pork loin in an even layer. Roll pork loin lengthwise and wrap tightly in a cheesecloth, tying both ends securely. Place in boiling water.** Cook until internal temperature reaches 160 degrees. Remove from stove and leave in water until cool.
  • Take off cheesecloth, slice and serve.
  • *Ask your butcher or meat department trim the pork of all fat and silver-skin.
  • ****While boiling is the traditional method for making this dish, we also discovered you can roast this dish in the oven as well, which helps prevent the pork from drying out.
  • To Roast: Tie pork loin with string instead of wrapping in cheesecloth. Heat oven to 350°and place pork loin in a roasting pan. Pour marinade over meat and roast until meat thermometer reads at least 160° (170° for well-done).

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