CHORIZO-STUFFED PORK LOIN WITH APPLE SALSA

May 08, 2009 12:14 pm

— Chorizo-Stuffed Pork Loin with Apple Salsa

3 oz. chorizo sausage
1/3 cup panko or other breadcrumbs
1 fresh jalapeno, seeded and minced
1/4 cup diced red onion
3/4 cup finely diced Granny Smith apple
2 boneless pork loins, one to use in the pork stew
Olive oil
Kosher salt and black pepper

In a bowl, combine sausage, breadcrumbs, jalapeno, red onion, and apple.
Heat oven to 425°.
Using a long thin knife, run the knife through the length of the pork loin in the center.

Turn your knife up and run it crossways through the slit you just made.
If your knife won't go all the way through, make the cut from the other end, meeting your first cut in the middle.

Using the handle of a wooden spoon, enlarge the opening through the cut to accommodate stuffing.
Spoon the stuffing into the cavity, pushing it through with the end of the spoon.
Bake 45 to 50 minutes or until pork is done.

Apple Salsa

3 unpeeled Granny Smith apples, washed, cored, and finely chopped
Lemon juice
1/2 cup fresh cilantro, chopped
1/2 small red onion, chopped
2 limes
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and black pepper

Place apples in bowl with cilantro, onion, juice of the 2 limes, honey and olive oil.
Toss well and season with salt and pepper.
Set aside until roast is done; serve as accompaniment to stuffed pork loin.