Chorizo Stuffed Pork Loin

Name: Chorizo Stuffed Pork Loin
Prep time: 15M
Total time: 75M
Yield: 8 Servings
Ingredients: 1 (2½ lb.) boneless top loin pork roast; 1 pkg. GOYA® Chorizo, (4 links); 1 tsp. GOYA® Adobo Light All-purpose Seasoning with Pepper; 2 large shallots, peeled and halved; 1 can GOYA® Tomato Sauce; ¼ tsp. dried oregano; 3 tbsp. heavy cream; Oregano sprigs

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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® <a title="Chorizos" href="https://goya.com/en/products/dairy-deli/chorizo-salami#chorizo" data-id="8192">Chorizo</a>, which infuses the pork with flavor from within. GOYA® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-id="7822">Tomato Sauce</a> 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!

Total Time

75m

Prep Time:15m

Yields:8 Servings

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Ingredients

(2½ lb.) boneless top loin pork roast

1 pkg.
(7 oz.)

GOYA® Chorizo, (4 links)

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1 tsp.

GOYA® Adobo All-Purpose Seasoning Light without Pepper (50% Less Sodium)

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large shallots, peeled and halved

1 can
(8 oz.)

GOYA® Tomato Sauce

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¼ tsp.

dried oregano

3 tbsp.

heavy cream

For the garnish:

Oregano sprigs

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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.