CHORIZO STUFFED PORK TENDERLOIN
This is a decadent way to serve tenderloin to your meat-loving dinner guests. A fair amount of prep is involved, but the results are well worth the effort.
Provided by Lazarus
Categories Pork
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Marinade:.
- In a small bowl mix together onion, garlic, olive oil, vinegar, mustard and lemon juice. Set aside.
- Roast:.
- Heat oil in a large skillet over medium heat.
- Add green onions, sausage meat, and paprika.
- Cook, stirring frequently, until sausage crumbles and begins to brown.
- Add chives, stir a few times, and remove from heat to cool.
- Butterfly tenderloins lengthwise, and pound with a mallet until they are 1/2 inch thick.
- Remove stems from swiss chard, and lay over tenderloin, covering the entire surface without overlapping.
- Place a wide line of sausage stuffing lengthwise down the center of the tenderloin.
- Roll pork into a log. Use butcher's twine to tie the roll at 2 inch intervals.
- Place pork rolls in a shallow dish or sealable freezer bag. Pour over marinade, ensuring that all sides of the rolls are covered with onion pieces. Cover and refrigerate for 3 hours.
- Preheat grill to medium high heat.
- Sear all sides of rolls, then turn off heat directly below the rolls. Prepare the grill for indirect cooking by moving all rolls to the side without heat, and reduce the other burner to medium.
- Cook rolls to an internal temperature of 160F (Should take approx 20 minutes, but base cooking time on thermometer, if possible).
- Remove to a cutting board, and tent with foil for 10 minutes.
- Remove strings, slice rolls, and enjoy!
Nutrition Facts : Calories 437.6, Fat 28.1, SaturatedFat 7.4, Cholesterol 117.4, Sodium 426.4, Carbohydrate 8.1, Fiber 2.5, Sugar 2.2, Protein 38.1
ROAST ADOBO PORK LOIN
Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
- Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.
- Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.
CHORIZO-STUFFED PORK LOIN
Provided by Jose Garces
Categories main-dish
Time P1DT1h45m
Yield 6 servings
Number Of Ingredients 31
Steps:
- In a large container, whisk together 1/2 cup salt and 1 gallon (16 cups) water. Put the pork loin in the container and seal tightly. Brine the pork, refrigerated, for at least 24 hours before using.
- To make the marinade, remove the stem and seeds from the Nora and ancho chiles. Toast the chiles in a dry pan until just fragrant but no color forms, about 2 minutes. Place the chiles and hot water in a blender and blend on high until smooth. Add the garlic, honey, thyme, rosemary, pepper, olive oil and 1 teaspoon salt and blend again until smooth. Let cool.
- In a small bowl, blend together one-quarter of the marinade with the butter. Set aside at room temperature.
- Remove the pork loin from the brine and pat dry. Using a knife-honing steel, hollow out the very center of the pork loin. Place the Bilbao sausage in the hole you have created. Spread the remaining marinade evenly on the stuffed pork loin and allow it to marinate at least 20 minutes and up to 2 hours.
- Preheat the oven to 375 degrees F. Place the pork loin on a roasting rack and roast until the internal temperature reaches 140 degrees F, 45 minutes to 1 hour. Remove from the oven, brush the butter-marinade mixture all over the pork and allow to rest for at least 10 minutes before carving.
- Plate on a large platter and garnish with toasted pine nuts, arugula leaves and Chimichurri if using. Serve with Tamal en Cazuela if desired.
- In a blender, combine the white wine vinegar, chile flakes, bay leaves and garlic. Blend until smooth. Combine the mixture with the parsley, oregano and olive oil. Season to taste.
- Melt 2 tablespoons of the butter in a saucepan over medium heat and cook the corn kernels until they are translucent, about 10 minutes. Add 5 cups of the chicken stock and bring to a boil over high heat. Slowly whisk in the cornmeal and continue stirring until the mixture begins to thicken, about a minute or so.
- Decrease the heat to low and cook, stirring frequently, until the tamal is very thick and creamy, 35 to 40 minutes. Add the remaining 1/2 cup chicken stock and stir to incorporate. Add the cream and remaining 3 tablespoons butter and stir to combine. Season to taste with salt and pepper. Keep warm until serving time, or cover and refrigerate for up to 2 days and rewarm over medium-low heat, adding more stock as needed to restore the creamy texture.
ROAST ADOBO PORK LOIN
This is a very delicious, moist and flavorful, easy pork loin from the Goya recipe site. I serve it with yellow rice and beans.
Provided by mandabears
Categories Pork
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- In a small bowl mix together the chili powder, adobo, cumin, dark brown sugar and cinnamon until well combined.
- Stir in olive oil until completely saturated.
- Using paper towels, pat pork loin dry.
- Rub pork all over with adobo mixture.
- Transfer pork to foil lined roasting pan.
- Cook until pork is dark golden brown and insta-read thermometer registers 145 degrees when inserted into center of loin, about 35 minutes.
- Tramsfer pork to serving platter.
- Tent with foil to keep warm.
- Let rest 10-15 minutes before slicing.
- Serve with accumulated juices.
Nutrition Facts : Calories 458.3, Fat 26.4, SaturatedFat 4.7, Cholesterol 145.2, Sodium 173.9, Carbohydrate 4.5, Fiber 1.9, Sugar 1.4, Protein 49.2
PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
- Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
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