Instructions: Have your butcher make a pocket in the center of the loin and prepare the stuffing as follows. Heat the butter in a skillet and saute the onion until limp and golden. Add the tomato, spinach, and ham and cook for a few minutes over low heat to blend flavors. Season with salt and pepper, remove from heat, and add the chopped hard-cooked egg. Stuff the pork loin with this mixture and skewer to close the pocket. In the same skillet, heat the 2 tablespoons of oil and thoroughly brown the loin on all sides. Transfer the meat to a shallow roasting pan, add the chicken stock, and bake, uncovered, in a preheated 325 F oven for 1 1/2 to 1 3/4 hours. If desired, add a can of tomato sauce to pan drippings, stir well, and serve the sauce in a gravy boat.

Makes 4 to 6 servings. Trader Vics Book of Mexican Cooking

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.