Chorizo Stuffed Pork Loin

Chorizo Stuffed Pork Loin
Chorizo Stuffed Pork Loin

Print Recipe

Prep time

15m

Total time

1h 15m

Yields

8

Servings

Add to Recipe Box

  • About this Recipe
  • More Recipes like this
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!

More
  • Ingredients
  • Directions

Ingredients

Hide Products

1

(2½ lb.) boneless top loin pork roast

1 pkg. (7 oz.)

GOYA® Chorizo, (4 links)

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

Directions

Kitchen View

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.

Recipe Tags

Main Dishes Over 60

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print