Chorizo Stuffed Pork Loin

Chorizo Stuffed Pork Loin
Chorizo Stuffed Pork Loin

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Total time

1h 15m




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La Cocina Goya

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
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(2½ lb.) boneless top loin pork roast

1 pkg. (7 oz.)

GOYA® Chorizo, (4 links)


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

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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.

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