Lomo relleno is a traditional Mexican stuffed pork loin filled with fruit, nuts, and spices, then roasted with a sweet-and-smoky glaze. A favorite at Christmas, New Year’s, and any big family gathering where the table needs a festive centerpiece.
At my family table for Navidad, lomo relleno sits right alongside other show-stoppers like pavo navideño and lomo mechado, dishes that make the whole celebration feel special.
Every home has its own twist. This is how my mami made it: sweet dried fruits and nuts, smoky bacon, and a lightly spicy glaze.
Pineapple, apples, walnuts, and a hint of chipotle bring the perfect balance of sweet, savory, and festive flavors in every bite.
Making Lomo Relleno: Step by Step (with Photos)
The process is simpler than it looks! Below, you’ll see a few easy steps with photos to guide you, and the detailed Lomo Relleno recipe is in the recipe card at the bottom.
Step 1: Butterfly the Pork Loin
You’ll first need to cut the pork loin so it can be stuffed. Slice it lengthwise, careful not to cut all the way through, and open it like a book. This makes a flat surface for your filling.
Step 2: Prepare the filling and glaze
Cook the bacon and mix it with fruits, nuts, apple, and breadcrumbs for a sweet-savory filling.
Add all ingredients for the glaze in a saucepan and cook until glossy and thick.
Step 3: Stuff, roll, tie, and sear
Spread the filling and roll the pork tightly, tie it with kitchen twine, and sear the meat in a pan. Psst…watch the video below to see how I tie the meat!
Step 4: Bake and Enjoy
Roast, glazing the meat from time to time until cooked through. Slice to reveal the delicious stuffing inside.
Video Tutorial
Tips & Tricks for the Perfect Lomo Relleno
- Take your time cutting the loin. Small, careful slices make it easier to open the meat without tearing it. A sharp knife is your best friend here.
- Leave a small border around the edges when spreading the stuffing, so it doesn’t spill out when you roll the loin.
- Roll the pork like a jelly roll, keeping the seam on the bottom. This helps hold everything together while cooking.
- Don’t pull too tight, just snug enough to keep the roll in shape. This also ensures even cooking.
- Use a meat thermometer if you can. The internal temperature should reach 145°F / 63°C for juicy, perfectly cooked pork.
- Let the roast rest for 10 minutes after baking. This keeps the juices inside and makes slicing easier.
- Feel free to swap fruits or nuts according to your taste — prunes, apricots, or pecans all work beautifully. You can also adjust the glaze’s spice level by using less or more chipotle or paprika powder.
Serving
As mentioned before, this recipe is prepared mostly for the holidays and it feels fancy enough to pair with some sides that are equally delicious and festive.
At my home, the defaul presentation of this dish was in a large dish with a few sides like coditos salad, buttery bread, and also ensalada de Navidad.
It felt always so fancy, festive, and something we ate only in special ocasions like Navidad or Año Nuevo!
Leftovers You’ll Look Forward To
If you have leftovers, reheating is easy, just keep the meat from drying out. Wrap your slices in foil and warm them in the oven at 160°C (325°F) until heated through.
Leftovers are honestly one of the best parts! My mom always made tortas de lomo for the recalentado, or she’d pile slices onto crunchy tostadas.
As for me? I’m all about empanadas so I chop up the leftover meat and use it as a delicious filling for little turnovers. SO good!
More Pork Recipes to Try
I hope this recipe brings as much joy to your holiday table as it does to mine. It’s one of those dishes that fills the house with celebration, even before it reaches the table.
If you make it, I’d love to see your creation! Tag me on TikTok, Pinterest, Facebook, and YouTube and share your photos, your family twists, or even your holiday stories. ¡Feliz Navidad!
Print the recipe
Lomo Relleno
Ingredients
- 2 ½ lb pork loin (single piece)
- ¼ cup bacon (cut into small bites)
- ½ cup breadcrumbs
- ½ cup canned pineapple in syrup (diced)
- ½ cup green apple (diced)
- â…“ cup dried blueberries (or raisins)
- â…“ cup walnuts (chopped)
- ¼ cup onion (chopped)
- 1 clove garlic (finely chopped)
- ½ cup chicken stock
- salt and pepper (to taste)
For the glaze
- ½ cup ketchup
- ½ cup pineapple juice (from canned pineapple)
- 1 Tablespoon cider vinegar
- ½ Tablespoon Maggi sauce (or soy sauce)
- 2 Tablespoons brown sugar
- 1 Tablespoon chipotle powder (or smoky paprika)
Instructions
Butterfly & Season the Pork
- Place the pork loin lengthwise on a cutting board.
- Starting on one long side, make a shallow cut (about ½ inch deep) along the length of the meat.
- Keep the knife parallel to the cutting board and continue slicing and unrolling the meat like opening a book until you have a wide, flat piece.
- Season the inside and outside with salt and pepper. Set aside.
Make the Stuffing
- Heat 1–2 Tbsp oil in a skillet. Cook bacon until lightly browned.
- Add onion and garlic. Cook until soft and fragrant. Transfer to a bowl.
- Add apple, pineapple, dried blueberries, walnuts, and breadcrumbs.
- Season with salt and pepper, pour in chicken stock, and stir until combined.
Stuff, Roll & Tie
- Spread the stuffing evenly over the opened pork loin, leaving a small border around the edges.
- Roll the loin up tightly like a jelly roll, keeping the filling inside. Place it seam-side down.
- With a long piece of kitchen twine, tie one end of the roast, then wrap the twine around the loin every 2 inches, looping it on top each time to keep it snug.
- When you reach the other end, flip the loin and run the twine once lengthwise through the loops. Flip back and tie a final knot. Trim excess twine.
Make the glaze
- Add all glaze ingredients to a small saucepan. Season lightly with salt and pepper.
- Bring to a simmer over medium-low heat until thick and glossy (about 15 minutes). Set aside to cool slightly.
Sear & Bake
- Heat 2–3 Tbsp oil in a large pan. Brown the pork on all sides (this adds flavor and helps seal the juices).
- Preheat oven to 350°F / 180°C.
- Place the pork in a lightly oiled baking dish. Pour any juices from the pan over it and brush the top with â…“ of the glaze.
- Bake for 30 minutes. Brush with more glaze.
- Bake for another 25–30 minutes, or until the pork reaches an internal temp of 145°F / 63°C.
- Rest 10 minutes before slicing so the juices settle.
Notes
- Take your time when slicing the pork loin open. Making small, controlled cuts helps you unfold the meat easily without tearing it. A very sharp knife makes a big difference.
- When you spread the filling, leave a thin border around the edges so it stays neatly inside once you roll it up.
- Roll the loin tightly like a jelly roll, and place the seam side facing down, this naturally helps keep everything in place as it cooks.
- When tying with kitchen twine, keep it snug but not too tight. This holds the shape nicely and allows the pork to cook evenly.
- If you have a meat thermometer, use it for best results, the center should reach 145°F / 63°C for juicy, perfectly cooked pork.
- Let the roast rest for about 10 minutes once it’s out of the oven. This lets the juices settle, making each slice moist and clean.
- Feel free to customize the filling! Prunes, apricots, or pecans are great swaps, and you can play with the glaze’s heat by adding more or less chipotle or paprika.
This lomo relleno is such a beautiful, comforting dish! one of those recipes that always feels a little special. It reminds me of those times when we used to have Christmas dinner at my abuela’s home. Thank you for sharing a recipe that feels both festive and full of heart.