Chorizo Stuffed Pork Loin
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!
Total Time
75m
Prep Time:15m
Yields:8 Servings
Ingredients
1
<p><span> (2½ lb.) boneless top loin pork roast</span></p>
1 pkg.
(7 oz.)
GOYA® Chorizo, (4 links)
2
<p><span>large shallots, peeled and halved</span></p>
1 can
(8 oz.)
¼ tsp.
<p><span> dried oregano</span></p>
3 tbsp.
<p>heavy cream</p>
For the garnish:
<p><span>Oregano sprigs</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
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Chorizo Stuffed Pork Loin
Prep Time: 15m
Total time: 75m
Yields: 8 Servings
<p>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!</p>
Ingredients
1
<p><span> (2½ lb.) boneless top loin pork roast</span></p>
1 pkg. (7 oz.)
GOYA® Chorizo, (4 links)
2
<p><span>large shallots, peeled and halved</span></p>
1 can (8 oz.)
¼ tsp.
<p><span> dried oregano</span></p>
3 tbsp.
<p>heavy cream</p>
For the garnish:
<p><span>Oregano sprigs</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
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