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Pork loin is a delicious option for celebrating any special occasion! From Easter to Christmas, you’ll always impress with this pork roast stuffed with GOYA® Chorizo, which infuses the pork with flavor from within. GOYA® Tomato Sauce serves as the tangy base for a delicious cream sauce made with roasted shallots and even more chorizo. A perfect dish for any holiday, indeed!
Ingredients
1
(2½ lb.) boneless top loin pork roast
1 pkg. (7 oz.)
GOYA® Chorizo, (4 links)
1 tsp.
2
large shallots, peeled and halved
1 can (8 oz.)
GOYA® Tomato Sauce
¼ tsp.
dried oregano
3 tbsp.
heavy cream
For the garnish:
Oregano sprigs
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Preheat oven to 350°F. Remove peel from 3 of largest sausages and trim ends flat. Finely chop remaining chorizo and set aside for sauce.
Step 2
Stand roast on end on cutting board. Insert thin-bladed (boning or slicing) knife down center to make 2-inch opening all the way through. Use your fingers to enlarge opening to 1-inch-diameter hole. Insert 3 chorizos, working from both ends. Tie with string at 1-1/2-inch intervals. Place in roasting pan, fat side up. Season on all sides with Adobo. Scatter shallots around roast and add 1/2 cup water to pan.
Step 3
Roast 45 minutes to 1 hour, or until internal temperature reaches 145°F. Remove and let rest 10 minutes. De-fat pan juices and reserve.
Step 4
Meanwhile, finely chop roasted shallots. Combine tomato sauce, oregano, chopped chorizo, shallots, 3 tablespoons pan juices and 1/4 cup water in small saucepan. Simmer 5 minutes. Stir in cream and remove from heat. Slice pork and serve with sauce. Garnish with oregano sprigs.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
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