Lomo De Cerdo Relleno
| Yield: | 6 Servings |
| Categories: | Hot, Tamales |
| STUFFING | ||
| 1 | Whole Almonds (See Note),; (4 ounces) toasted, Cooled and finely ground | |
| 1/4 | lb | Cooked ham; finely chopped |
| 1/4 | lb | White mushrooms; chopped |
| 2 | Hardboiled eggs; chopped | |
| 2 | tb | Finely chopped sage or |
| 2 1/2 | ts | Dried sage; crumbled |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper; Freshly Ground |
| 1 | lg | Egg |
| PORK | ||
| 3 | tb | Olive oil |
| 3 1/2 | lb | Boned loin of pork (see Note 2) |
| 1/2 | c | Fullbodied Spanish brandy |
| 2 | c | Rich veal or beef stock |
| 1 | Lemon; juiced | |
| 3 | tb | Cold unsalted butter; cut into 6 pieces |
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