Stuffed Pork Loin (Lomo Relleno)

Wash and dry the Pork Loin (4.4 lb). Season with Coarse Salt (to taste) and Freshly Ground Black Pepper (to taste), then let it marinate for 2 hours.

Spread the pork loin out and add the Garlic (2 cloves), half of the Unsalted Butter (4 Tbsp), a layer of Smoked Bacon (1.8 lb), Oaxaca Cheese (6 cups), Black Cherries (10), Sun-Maid Raisins (10), Pecans (16) and the Ham (6 2/3 cups).

Roll it nice and tight, cutting off the end so that it's even against the roll.

Tie a small loop at one of the ends of the string, then loop the other end through it and pull it tight over one end of the pork roll as an anchor. Continue wrapping the pork until it is secured with the string. Make sure the ends are also secured.

Place the Mixed Vegetables (1 bag) in water to defrost. Wash and drain the vegetables then place them in a pan large enough to fit the pork.

Place the pork in the pan on top of the vegetables and cover with remaining Smoked Bacon (10.5 oz). Pour the Water (1 cup) into the pan.

Preheat the oven to 350 degrees F (180 degrees C).

Cover the pan and place in preheated oven to bake for 20 minutes, then remove the lid and continue to cook for another 40 minutes. Melt the remainder of the Unsalted Butter (4 Tbsp) and baste over the pork loin every 15 minutes.

Continue to cook for another hour.

Remove and let it rest for 15 minutes before removing the bacon, string, cutting and serving. Serve with the vegetables and some of the juices from the pan.