Stuffed Loin

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The ultimate combination of traditional flavors: the smoky touch of ham and bacon blends with the tenderness of "mamposteado" rice and pigeon peas, creating an explosion of flavor in every slice.

Ingredients:

• ¼ cup of cooking ham

• Rico Medium Grain Rice

• 2 tablespoons of sofrito

• ¼ cup of peppers

• ¼ cup of onion

• ¼ cup of olives

• 4 oz of tomato sauce

• 1 cup of pigeon peas

• ½ cup of water

• 2 cups of cooked rice

• Salt and pepper to taste

Instructions:

1. In a skillet, add a tablespoon of olive oil and sauté the ham, peppers, onion, and olives for one minute over medium heat.

2. Then add the tomato sauce, pigeon peas, and water.

3. Let the liquid reduce a little.

4. Add the cooked white rice and mix until the liquid mostly disappears.

5. Butterfly a pork loin fillet and stuff it with the mamposteado rice.

6. Gradually close it with bacon strips, giving it a round shape.

7. Place it in the oven at 350 degrees for 45 minutes, and it's ready.