Chorizo-Stuffed Pork Loin

Chorizo-Stuffed Pork Loin

(Air date: April 5, 2016. Source: Chef John Folse.)

Prep Time: 3½ Hours

Yields: 6–8 Servings


Chorizo is the smoky, earthy, sweet and tangy Spanish sausage that becomes the perfect stuffing for this holiday pork roast. Adding caramel to the sauce gives this dish a very unique flavor. Adolfo Garcia, the talented Spanish Chef in New Orleans, first introduced me to this dish.


1 (3-pound) boneless pork loin, trimmed

1 pound cured Spanish chorizo

2 tbsps smoky Spanish paprika

1 tbsp ground cumin, divided

1 tbsp ground oregano, divided

salt and black pepper to taste

½ cup bacon fat or olive oil

¾ cup granulated sugar

¼ cup water

2 cups diced red onions

1 cup diced green bell peppers

1 cup diced red bell peppers

1 jalapeño pepper, seeded and diced

½ cup thinly sliced garlic

2 fresh bay leaves

¼ cup minced cilantro

1 (15-ounce) can diced tomatoes, drained

¾ cup sherry

1½ cups beef stock


Preheat oven to 365°F. On a large cutting board, place pork loin and cut a (1-inch) slit through the center of the loin lengthwise to create a pocket for stuffing the sausage. Push chorizo into the pocket, trimming off the excess of chorizo from each end of the loin. Slice the remaining chorizo into ?-inch rounds and set aside. Season roast completely using paprika, ½ tablespoon cumin, ½ tablespoon oregano, salt and pepper. In a large Dutch oven or roasting pan, heat bacon fat or olive oil over medium-high heat. Brown pork loin on each side, turning occasionally. Take care not to burn the bacon fat. Remove pork from Dutch oven and set aside. Remove Dutch oven from heat and keep warm. In a 9-inch sauté pan over medium-high heat, combine sugar and water, swirling pan occasionally to create a caramel. NOTE: Do not stir sugar with a spoon during cooking process. Adjust heat as necessary to brown caramel evenly, taking care not to scorch. While caramel is cooking, return Dutch oven with bacon fat to medium-high heat. Into the bacon drippings, add onions, bell peppers, jalapeño, sliced garlic, bay leaves, cilantro and remaining cumin and oregano. Cook vegetables 7–10 minutes or until wilted, stirring occasionally. Add tomatoes and reserved sliced chorizo, blending well into the seasoning mixture, and cook 5–7 minutes. Add sherry and beef stock, bring to a rolling boil then reduce to a simmer. Return pork loin to the pot. Drizzle caramel around the outer edge of the loin into the liquid. Cover pot tightly and bake 2–2½ hours or until roast is fork-tender. Remove loin from pot and allow to rest 20 minutes before slicing. When ready to serve, pour tomato mixture onto the bottom of a large serving platter, slice roast and shingle over the mixture. Adjust seasonings to taste with salt and black pepper.