Ingredients
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Equipment Needed
- Oven
Make It
Step 1
Heat 3 tablespoons oil in a skillet; fry walnut, ham and pineapple. Season with 2 tablespoons bouillon and let cook for 5 minutes. Remove from heat.
Step 2
Preheat oven to 350° F. Sprinkle pork loin with ½ tablespoon bouillon; place the pineapple mixture along the long side of the pork loin and roll it up, securing with the help of hemp thread or cooking twine. Heat 2 tablespoons oil and seal the loin on both ends. Place it in a baking dish and cover with foil. Bake for 50 minutes or until cooked through; remove from oven and set aside.
Step 3
Place chiles, onion, garlic, vinegar, cinnamon, oregano, bolillo, cumin, pepper, remaining 3 tablespoons bouillon and water in a blender; cover. Blend until smooth. Heat remaining 4 tablespoons oil in a skillet and fry the sauce; add Abuelita Chocolate and cook until dissolved and sauce thickens slightly. Slice pork loin and serve with sauce. Serve with white rice.
