Lomo de Cerdo Relleno

Ingredients

• 4 ounces whole almonds, toasted (see cook's note), cooled, and finely ground
• 1/4 pound cooked ham, finely chopped
• 1/4 pound white mushrooms, chopped
• 2 hardboiled eggs, chopped
• 2 tablespoons finely chopped sage or 2 1/2 teaspoons dried sage, crumbled
• 1 teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• 1 large egg
• 3 tablespoons olive oil
• 3 1/2 pound boned loin of pork (see cook's note)
• 1/2 cup full-bodied Spanish brandy
• 2 cups rich veal or beef stock
• Juice of 1 lemon
• 3 tablespoons cold unsalted butter, cut into 6 pieces

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