Chorizo Stuffed Pork
Chorizo Stuffed Pork
Yum.
Chorizo Stuffed Pork
Lunch/Dinner
Servings: 4
Med
45 min
300
Ingredients
Tools: Meat mallet or rolling pin and kitchen string/twine.
Method
- Preheat oven to 425 degrees.
- Butterfly the tenderloin on a cutting board. If this is a new techique check this video here.
- Cover the butterflied meat with a layer of plastic wrap and gently pound the meat with a meat mallet or rolling pin until the it is half it’s original size (approximately 1/2 inch). Remove and dispose of the plastic wrap.
- In a small mixing bowl combine garlic and olive oil and set aside for later. In a separate medium mixing bowl combine sausage and greens. Place the sausage mixture in the center of the butterflied pork in a column lengthwise, and roll the meat like a burrito, folding ends in slightly to enclose the stuffing. Using kitchen string, tie the roll lengthwise around the roast to secure the ends. Then tie the string in 2-3 inch intervals across the roast widthwise.
- In a saute pan on medium-high heat add the olive oil and garlic mixture, careful not to burn the garlic (once it starts to sizzle the oil is ready). Once oil has heated up, gently place pork roll in the pan to brown all sides, you will need to use tongs to turn the pork on to each side as they brown (approximately 2 minutes on each side). Remove the pork from the saute pan and place it on a baking sheet. Evenly coat all sides of the meat with the High & Dry spice packet.
- Place the meat on the sheet pan, in the preheated oven for 20 mins. Check the temperature of the meat (at it’s fatest section of the roast), it will be done when the temperature reads 145 degrees F.
- Remove the roast from the oven and let it rest on the sheet pan for 10 minutes prior to moving onto a cutting board for slicing to your preferred thickness.
Eat like a PIG!
Share the love