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Pork loin is a delicious option for celebrating any special occasion! From Easter to Christmas, you’ll always impress with this pork roast stuffed with GOYA® Chorizo, which infuses the pork with flavor from within. GOYA® Tomato Sauce serves as the tangy base for a delicious cream sauce made with roasted shallots and even more chorizo. A perfect dish for any holiday, indeed!
Ingredients
1
(2½ lb.) boneless top loin pork roast
1 pkg. (7 oz.)
GOYA® Chorizo, (4 links)
1 tsp.
2
large shallots, peeled and halved
1 can (8 oz.)
GOYA® Tomato Sauce
¼ tsp.
dried oregano
3 tbsp.
heavy cream
For the garnish:
Oregano sprigs
Directions
Step 1
Preheat oven to 350°F. Remove peel from 3 of largest sausages and trim ends flat. Finely chop remaining chorizo and set aside for sauce.
Step 2
Stand roast on end on cutting board. Insert thin-bladed (boning or slicing) knife down center to make 2-inch opening all the way through. Use your fingers to enlarge opening to 1-inch-diameter hole. Insert 3 chorizos, working from both ends. Tie with string at 1-1/2-inch intervals. Place in roasting pan, fat side up. Season on all sides with Adobo. Scatter shallots around roast and add 1/2 cup water to pan.
Step 3
Roast 45 minutes to 1 hour, or until internal temperature reaches 145°F. Remove and let rest 10 minutes. De-fat pan juices and reserve.
Step 4
Meanwhile, finely chop roasted shallots. Combine tomato sauce, oregano, chopped chorizo, shallots, 3 tablespoons pan juices and 1/4 cup water in small saucepan. Simmer 5 minutes. Stir in cream and remove from heat. Slice pork and serve with sauce. Garnish with oregano sprigs.
New from Goya
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