Lomo Relleno

5 from 1 vote

This delicious, Lomo Relleno (Stuffed Pork Loin) is stuffed with aromatic spices, savory onions and mozzarella cheese; a perfect easy dish for any day of the week and makes an impressive dish to serve for any occasion or holiday!

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American, Latin, Puerto Rican

Servings:

Calories: 645kcal

Author: Catherine Arena

Equipment

large skillet large enough to fit loin
butcher's twine

Ingredients

Pork

3 pounds pork loin rinsed under cool water and butterflied
3 tablespoon garlic puree or 4 garlic cloves finely minced
½ teaspoon dried oregano
salt and pepper to taste
2 tablespoon vegetable or corn oil to roast the loin in skillet

Filling

2-3 large onions sliced thinly
½ cup beef stock or broth
2 tablespoon balsamic vinegar
4 tablespoon butter
½ lb mozzarella cheese thinly sliced or shredded

Simple Quick Gravy (Optional)

2 large beef bouillon
4 tablespoon flour
2¼ cups water
4 tablespoon butter
¼ teaspoon pepper

Instructions

Onion Filling

In a skillet over medium-low heat, add the butter and let it melt.
Note: Be careful not to burn the butter, as it will become bitter and affect the taste.
Add the onions and cook until the onions are somewhat soft and translucent.
Add the beef broth, followed by the balsamic vinegar and continue cooking until the onions are soft and browned. Turn the heat off and set the onions aside to cool some until ready to use.

Butterfly Pork

Preheat oven to 400°F. Place the pork on a cutting board and cut lengthwise about one-third of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut all the way through.
Open the loin and make a second horizontal cut on the thick side of the pork loin. Do not cut all the way through.
Note: If the pork loin is too thick, cover it with plastic wrap and pound until it is about ½ inch to a ⅓ inch thick.

Seasoning and Filling the Pork Loin

Season the inside of the pork loin with the garlic puree, salt, pepper and oregano.
Add the mozzarella slices vertically on the left side of the loin.
Top the onion mixture on top of the mozzarella slices and in the middle section of the loin.
Add the additional slices of mozzarella on the right side of the loin.
Carefully roll the loin to completely enclose the filling.
Using the butcher's twine, snugly secure the pork loin.
Add an extra piece of string lengthwise, then season the entire loin with the remaining garlic puree, salt, pepper, and oregano.

Roast Loin in Skillet

In a skillet over high heat, add the oil and heat for 30 seconds. Carefully add the loin and roast on all sides.
Transfer the pork loin to an oven-safe baking dish and place it in the oven. Cook for 30-45 minutes or until the internal temperature reaches 150°F.

Simple Quick Gravy (Optional)

Crumble cubes into boiling water to dissolve and set aside.
Melt butter in a small saucepan. Slowly stir in the flour and whisk in with the butter.
While stirring, slowly pour in the beef broth. It will start to thicken quickly. Add pepper to taste and salt if needed. Enjoy!

Notes

Recipe Notes:

Pork Loin - When butterflying the pork loin, you might notice some sections are thicker than others. Use a mallet to even out these areas, ensuring uniform thickness for better cooking and presentation.

Searing - Be sure not to overlook searing the pork loin, as this step locks in the juices and imparts a beautiful golden color to the pork loin for presentation.

Nutrition