Ecuadorian Pork Loin with Shrimp - Lomo con Camarones

Ingredients:

3-pound boned loin of pork

Salt

Freshly ground pepper

2 cups dry white wine

1/2 pound raw shrimp, peeled and coarsely chopped

2 cloves garlic, crushed

1 hardboiled egg, chopped

4 tablespoons butter

Cooking Instructions:

With a stell, or with a sharp, narrow knife, make holes about the thickeness of one's thumb all over the loin, almost to the center of the meat. Season the shrimp and egg with salt and pepper. With your fingers, stuff half the holes with the shrimp, the other half with chopped egg, or mix the shrimp and egg together and use as a stuffing. Season the loin with salt, pepper, and the crushed garlic. Heat 3 tablespoons of the butter in a flameproof casserole large enough to hold the loin comfortably (an oval casserole is best) and saute the meat until it is golden all over. Pour in the wine and bring to a simmer. Remove from the heat. Cover with aluminum foil and the casserole lid and bake in a preheated moderate (325 F.) oven for 2 hours, or until the pork is tender. Lift the pork and keep warm. Mix the flour with the remaining tablespoon of butter and stir it, over moderate heat, into the casserole, stirring until the sauce is lightly thickened. If the liquid has reduced a great deal during cooking and the sauce is too thick, add a little wine or chicken stock to thin it to medium consistency. Taste, and season with more salt and pepper, if necessary. Spoon a little of the sauce over the pork slices, and pour the rest into a sauceboat. Serve with shoestring potatoes, sliced tomatoes, and Ensalada de Habas (Fresh Broad Bean Salad).

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