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Daily Recipe for 1/29/2001 Recipe for Stuffed Pork Loin : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Filet Mignon, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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Stuffing:  1 cup cooked brown rice
1/2 cup corn
1/4 cup diced onion
1/4 cup diced sweet red pepper
2 cloves garlic, minced
1/4 cup fat free egg substitute or 1 egg
Pork:  2 pounds pork tenderloin
2 cloves garlic, minced
2 small chili peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon minced fresh oregano or 1 teaspoon dried
1/2 teaspoon ground cumin
1/2 teaspoon honey
Pinch of ground cinnamon
1 tablespoon flour
1/2 cup chicken stock

To make the stuffing:  In a medium bowl combine the rice, corn, onion, pepper, garlic and egg. Cover and refrigerate.

To make Pork:  Remove and discard all visible fat from the pork.  You will have about 1 3/4 pounds of meat left. Make a lengthwise slit in the meat as a pocket for the stuffing. In a small bowl combine the garlic, peppers, lime juice, oregano, cumin, honey and cinnamon. Rub over the meat, inside and out. Cover and refrigerate overnight.  Preheat the oven to 450 degrees.  Pack the stuffing into the slit area.  Tie the roast with kitchen string to contain the stuffing.  Set the meat on a roasting rack.  Place the flour in an oven cooking bag and shake to coat the interior of the bag.  Place the roast and rack in the bag.  Add the stock. Tie the bag shut and follow the bag package directions for making slits for the steam to escape. Place in a shallow roasting pan. Place the roast in the oven and reduce the temperature to 350 degrees.  Bake for 50 minutes, or until an internal temperature of 160 degrees to 165 degrees is reached. Remove from the oven and let stand for 15 minutes before carving.  Serves 8.

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