Kerby's Culinary Corner
Recipe: Jakfruit Stuffed Pork Loin
one boneless pork loin, about 4 pounds
2 cups fresh jakfruit, whole pieces
8 cloves of garlic, minced
1 medium onion, chopped
Prepare the pork loin and allow it to marinate in the refrigerator for a few days before cooking. This will allow the
flavors of the jakfruit to really absorb into the meat.
First, butterfly the pork loin and if needed, pound out to a one
inch thickness. Sprinkle with about a teaspoon of salt and a half
teaspoon of black pepper. Rub the entire surface with the minced
garlic, working it into all the nooks and crannies. Pour about two
tablespoons of olive oil over the surface, and then lay the jakfruit
pieces over 2/3 of the pork loin's surface, in from the edge of the
meat about an inch. Now turn the meat so that the fruit-covered side
is nearest you and the 1/3 that is not covered is away from you. Roll
the pork up slowly, making sure that you get fruit into all of the
layers. Use butcher's twine to tie the meat together so that it keeps
its shape. Seal in a plastic bag and allow to rest in the refrigerator for at least two days.
When you are ready to cook, preheat the oven to 325 degrees F and transfer the pork loin to a roasting pan with a rack. Drizzle the
meat with olive oil, and rub on more
minced garlic and about a 1/2 teaspoon of salt. Cook for 60 to 90 minutes or
until a meat thermometer registers an internal temperature of 140
degrees F. When the meat has reached the proper temperature, remove
from the oven, over with foil and allow to sit for 15 minutes before
slicing and serving. Now enjoy the flavors of the tropics.
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