Start preparation one day in advance.

3/4 lb. pork loin
3 thin slices chorizo sausage
1 hard-boiled egg, cut in half lengthwise
A long, thin, cooked carrot, the length of the meat
2 strips pimento, home prepared or imported
3 cloves garlic, peeled
1 slice onion
1 sm. bay leaf
1 clove
1/4 c. dry white wine
1 tbsp. olive oil
1/2 c. water
1/2 c. chicken broth
Salt

MARINADE:

3 tbsp. olive oil
1 lg. clove garlic, minced
1/2 tsp. crushed coriander seed
1/2 tsp. freshly crushed cumin seed
1/2 tsp. paprika, preferably Spanish style
1/2 dried red chili pepper, seeded & crumbled, or 1/4 tsp. crushed red pepper

Butterfly the pork loin, splitting lengthwise just far enough so that the meat opens up into one flat piece. Pound lightly to flatten a little more. In a small, shallow bowl just big enough to hold the meat, mix together the marinade ingredients. Add the meat and turn to coat on both sides with the marinade. Cover and refrigerate overnight, turning the meat occasionally.

Place the meat cut side up on a work surface. Arrange the chorizo slices in a row down the center of the meat. Place the egg halves over the chorizo, trimming the ends if the egg extends beyond the meat. Split the carrot lengthwise and put a piece on each side of the egg, then arrange the pimento strips on top. Close the meat and sew together with a large needle and heavy thread or string, sewing up the ends as well.

In a deep casserole combine the garlic, onion, bay leaf, clove, wine, oil, water, broth and salt. Add the meat, bring to a boil, cover, and simmer for 1 3/4 hours. Remove the meat to a warm platter, boil the sauce down to half, and return the meat to the casserole. (May be prepared ahead.) To serve, cut in 3/8 to 1/2 inch slices and pour on some sauce. This is also good at room temperature.