Pork Loin Stuffed with Pumpkin and Spinach with Cuban Mojo

Filling

1. Heat the oven to 200 °C. Toss the pumpkin with 1 teaspoon of the oil and a pinch of salt; spread it on a baking sheet and roast for 20 to 25 minutes, until tender and relatively dry.

   

2. Heat 1 teaspoon of oil in a skillet and sauté the spinach until wilted. Drain it very well and mix it with the pumpkin and 2 minced garlic cloves.

   

Pork loin and mojo

3. Lower the oven to 180 °C. Mix the sour orange juice with the remaining 2 garlic cloves, minced, the cumin, oregano and 2 teaspoons of oil to make the mojo.
4. Lay the butterflied pork loin on a cutting board and flatten it without piercing it. Season with salt and pepper, spread the filling over it, leaving a margin around the edges, then roll it up and tie with kitchen twine.

   

5. Heat the remaining 2 teaspoons of oil in the skillet and sear the rolled pork loin on all sides until browned.

   

6. Transfer the pork loin to a baking dish, add the mojo and dry wine, and roast at 180 °C. Allow about 35 to 55 minutes, but check with a thermometer: the meat must reach at least 63 °C at its center and the filling 74 °C.

   

7. Remove the pork loin and let it rest for at least 3 minutes, preferably 10 to 15. Meanwhile, transfer the juices to a saucepan and boil until slightly reduced to make the sauce.
8. Remove the twine and slice the pork loin. Serve with the hot sauce and, if desired, white rice.

Optional rice

9. While the pork loin is roasting, put the rice in a pot with 600 ml of water and salt to taste. Bring to a boil, cover and cook over low heat for about 18 to 20 minutes, until the water is absorbed; let rest for 5 minutes before fluffing with a fork.