6 inch long section of pork loin
1 package of good chorizo--read the ingredients, get the one with no fillers. I use Chorizo de San Manuel
queso fresco, crumbled
lots of bacon
chopped garlic
Take your pork loin and with a good sharp knife, begin cutting it lengthwise about an inch from the bottom. As you reach the end, roll it over maintaining your inch depth from the outside of the loin. Continue this process until you have an inch thick flat piece of meat. Season the inside with S&P, cover it with chopped garlic. Remove the chorizo from the casing and spread over the top of the loin. Sprinkle a healthy amount of queso fresco on top (optional: put strips of roasted peppers on top of this). Roll up the whole thing in the reverse direction that you cut it. Wrap it completely with bacon. You can get fancy and weave the bacon, but it works even if you don't. Tie it good with butcher's string. Cook it at 350 to no less than 140 internal temp, then allow to rest covered for 20 minutes before slicing. I like to serve it with an ancho cream sauce (reconstituted ancho peppers cooked in chicken broth and cream, then strained). You could also smoke this bad boy. Enjoy!
1 package of good chorizo--read the ingredients, get the one with no fillers. I use Chorizo de San Manuel
queso fresco, crumbled
lots of bacon
chopped garlic
Take your pork loin and with a good sharp knife, begin cutting it lengthwise about an inch from the bottom. As you reach the end, roll it over maintaining your inch depth from the outside of the loin. Continue this process until you have an inch thick flat piece of meat. Season the inside with S&P, cover it with chopped garlic. Remove the chorizo from the casing and spread over the top of the loin. Sprinkle a healthy amount of queso fresco on top (optional: put strips of roasted peppers on top of this). Roll up the whole thing in the reverse direction that you cut it. Wrap it completely with bacon. You can get fancy and weave the bacon, but it works even if you don't. Tie it good with butcher's string. Cook it at 350 to no less than 140 internal temp, then allow to rest covered for 20 minutes before slicing. I like to serve it with an ancho cream sauce (reconstituted ancho peppers cooked in chicken broth and cream, then strained). You could also smoke this bad boy. Enjoy!
