Chorizo Stuffed Pork Loin
If it’s flavor you’re looking for, this roast delivers big time. Couple that with an attractive presentation and you’ve got a winner.
2½- 3 lbs Pork loin (shorter and fatter is better than long and thin)
12 oz Pork chorizo (from butcher case or made using Arizona Rub Chorizo Seasoning)
¼ C Cilantro, chopped
¼ C Pine nuts
¼lb Queso Fresco cheese, crumbled
2-3 TBSP Arizona Original Rub (or blend of your choice)
Using a long sharp knife, prepare the pork loin by slicing lengthwise about ¾” from the bottom and stopping a similar distance before cutting through. Open up the flap of meat and then repeat the process until the entire roast is one flat piece of meat of equal thickness. Spread an even layer of chopped cilantro followed by a layer of chorizo, a layer of pine nuts and a layer of crumbled Queso Fresco cheese. Roll the roast tightly and tie in three or more places with kitchen twine. Rub the outside liberally with Arizona Rub. Let stand for two hours or refrigerate overnight bringing back to room temperature before cooking. Bake at 350° until internal temperature reaches about 145° then finish on medium hot grill for 5 to 7 minutes on each side. Internal temperature should reach about 155°. Remove from grill, cover and let rest for about 10 minutes. Cut into ¾” slices and serve.
*Cook times are approximate.