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Relleno de Puerco (Fruit-Stuffed Pork Loin)

Name: Relleno de Puerco (Fruit-Stuffed Pork Loin)
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 1.5 kg Pork loin; 100 g Prunes; 2 Peaches; 1 Apple; 80 g Almonds; 60 g Olives; 2 tbsp Capers; 4 Tomatoes; 3 Ancho chilli; 1 raja Mexican cinnamon; 3 Cloves; 0.5 tsp Black pepper; 1 White onion; 3 cloves Garlic; 1 tbsp Salt

180 min (60 prep + 120 cook) Hard 10 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 26 Mar 2026

Pork loin stuffed with dried fruits, almonds and spices in the Guerrero style.

About this recipe

Relleno de puerco is a festive dish from Guerrero where a pork loin is stuffed with dried fruits, almonds, olives and spices, then slowly roasted.

History & Origin

Relleno de puerco is a dish of great tradition in the state of Guerrero, particularly popular at Christmas celebrations, weddings and christenings in the regions of Chilapa, Tixtla and Chilpancingo. This preparation has clear roots in colonial convent cooking, where nuns blended European culinary techniques with New World ingredients. The dish consists of a pork loin into which a cavity is cut, then filled with a mixture of dried fruits - prunes, peaches and apples - along with almonds, olives, capers and spices such as cinnamon, cloves and pepper. Once stuffed, it is tied with kitchen string and slowly roasted, bathed in a tomato and ancho chilli sauce. In Guerrero families, preparing relleno de puerco is a ritual involving the whole household: grandmothers direct operations whilst daughters and granddaughters help chop fruits and prepare the stuffing. The dish is served in thick slices that reveal the colourful mosaic of fruits and nuts within. It symbolises abundance and celebration, reserved for the most special occasions in the Guerrero festive calendar.

Estimated cost

£15.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

32g

Protein

18g

Carbohydrates

22g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Butterfly the pork loin with a sharp knife, creating a wide cavity for the stuffing. Season inside and out with salt and pepper.
💡 Ask your butcher to butterfly it for you if you prefer.
2
Dice the prunes, peaches and apple into small cubes. Mix with the almonds, chopped olives and capers.
3
Stuff the loin with the fruit and nut mixture. Roll up and tie firmly with kitchen string every 3 cm.
💡 Tie well so the stuffing does not escape during roasting.
4
Sear the loin in a hot pan with oil until browned on all sides. Set aside.
5
Roast the ancho chillies, tomatoes, onion and garlic. Blend with a little water, cinnamon, cloves and pepper to a smooth sauce.
6
Place the loin in a roasting tin. Pour over the ancho chilli sauce. Cover with aluminium foil.
7
Roast at 170°C for 90 minutes. Remove the foil for the last 20 minutes to allow browning.
💡 Baste with the pan juices every 30 minutes.
8
Rest for 15 minutes before removing the string and cutting into thick slices. Serve bathed in the sauce.