Stuffed Pork Loin

3/4 pound pork loin

3 thin slices chorizo sausage

1 hard-boiled egg, but in half lengthwise

A long, thin, cooked carrot, the length of the meat

2 strips pimiento

3 garlic cloves, peeled

1 slice onion

1 small bay leaf

1 clove

1/4 cup dry white wine

1 tablespoon olive oil

1/2 cup water

1/2 cup chicken broth

Salt

Marinade

3 tablespoons olive oil

1 large garlic clove, minced

1/2 teaspoon crushed coriander seed

1/2 teaspoon crushed cumin seed

1/2 teaspoon paprika

1/2 dried red chili pepper, seeded and crumbled

Butterfly the pork loin, splitting lengthwise just far enough so that the meat opens up into one flat piece. Pound meat lightly to flatten. In a small, shallow bowl just big enough to hold the meat, mix together the marinade ingredients. Add the meat and turn to coat on both sides with the marinade. Cover and refrigerate overnight, turning meat occasionally.

Place the meat cut side up on a work surface. Arrange the chorizo slices in a row down the center of the meat. Place the egg halves over the chorizo, trimming the ends if the egg extends beyond the meat. Split the carrot lengthwise and put a piece on each side of the egg, then arrange the pimiento strips on top. Close the meat and sew together with a large needle and heavy thread or string, sewing up the ends as well.

In a deep casserole combine the garlic, onion, bay leaf, clove, wine, oil, water, broth, and salt. Add the meat, bring to a boil, cover, and simmer for 1 ¾ hours. Remove the meat to a warm platter, boil the sauce down to half, and return the meat to the casserole.

To serve, cut in 3/8-1/2-inch slices and pour on some sauce. This is also good at room temperature.