- Carving Knife
- 3-quart Mixing Bowl
- 8-inch Skillet with Cover
- ¾ pound pork loin
- 8 prunes, pitted and cut into 4 wedges
- ½ (7-ounce) can chipotle peppers
- 1 ½ garlic cloves, finely chopped
- 1cup orange juice (freshly squeezed)
- Salt and white pepper to taste
With the Carving Knife, make 2 (½” wide) cuts lengthwise through the meat; stuff each breach with prunes and chipotle peppers until completely filled.
In the 3-quart Mixing Bowl, add pork, garlic, orange juice, salt and white pepper; cover and marinate in the refrigerator until the following day.
Preheat the 8-inch Skillet at medium-high temperature for 3 minutes. Add pork loin and brown all sides for 10 minutes; turn frequently. Pour remaining mixture left in the bowl and the prunes you didn’t use. Add more chipotle if you prefer spicier. Cover with Redy-cook valve open. When it whistles (8 minutes), reduce temperature to low, close valve and cook for 30 more minutes. Remove meat and using the Carving Knife, cut into 1/2-inch slices. Return pieces of pork to the skillet and mix them with the remaining marinade sauce. Serve slices with the mashed sweet potatoes.