Wednesday, January 12, 2011

Chorizo-Stuffed Adobo Pork Loin


When I bought Pam Anderson's Perfect One-Dish Dinners, I made the salsa verde chicken and dumplings immediately.  However, when making the meal plan for the following week, I let Joey pick out the next recipe.  I was not at all surprised when he chose the roasted chorizo-stuffed adobo pork loin with black beans and rice.  It's pretty much all of his favorite ingredients all combined into one dish.

Be forewarned, this makes a LOT of food.  I actually halved the recipe, and we had tons of leftovers (and that was after sending generous portions to a friend).  Consequently, this is a great recipe for entertaining.  The pork is thrown in the oven and roasted unattended, then the black beans and rice are added to the roasting pan for the last 20 minutes or so.  Serve this with a salad and cornbread or rolls, and you have a great meal.

I couldn't find fully cooked chorizo at my grocery store, so I bought the uncooked version and simply cooked it myself.  It is then added to the food processor and mixed with lots of garlic, cilantro, chipotle chiles, spices, and a little brown sugar.  The pork is split down the middle, stuffed with the chorizo mixture, and tied.  And that's it!  Roast it for a while, add the black beans and rice, then serve. 

Super simple, but the pork is so very flavorful.  I mean, look at what you're working with here, how could it not be? 


Roast Chorizo-Stuffed Adobo Pork Loin with Black Beans and Rice
adapted from Perfect One-Dish Dinners by Pam Anderson
serves 16 (and is easily halved)
  • 1 pound chorizo, casings removed
  • 16 garlic cloves, peeled
  •  up to 6 Tbs olive oil, divided
  • 1 cup fresh whole cilantro leaves, plus 1 cup chopped
  • 1/4 cup chipotle chiles in adobo sauce 
  • 1/4 cup dry bread crumbs
  • 3 Tbs ground cumin, divided
  •  up to 2 Tbs plus 2 tsp kosher salt, divided
  • 1 Tbs plus 1 1/2 tsp freshly ground black pepper, divided
  • 2 Tbs ground paprika
  • 2 Tbs brown sugar
  • 1 whole boneless pork loin (6-8 lbs)
  • 4 (15 oz) cans black beans, drained and rinsed
  • 1 quart chicken broth
  • 2 cups long-grain rice
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 bunch scallions, thinly sliced
Cook the chorizo in a small skillet, breaking up large chunks, until fully cooked.  Use a slotted spoon to transfer to a food processor fitted with a steel blade.  Leave the rendered fat in the skillet.

Add enough oil to reach about 3 tablespoons of fat, then add the garlic and cook over medium heat until it starts to sizzle.  Reduce heat to low and continue to cook, stirring a few times, until soft and golden, 5 to 7 minutes.

Meanwhile, to the food processor, add the whole cilantro leaves, chipotles, bread crumbs, and 1 tablespoon of the cumin.  Add the garlic and its oil and process until the ingredients are finely ground.  Set aside.

Combine the remaining 2 tablespoons of cumin with 1 1/2 tablespoons of salt, 1 tablespoon of pepper, paprkia, and sugar in a small bowl.

Adjust the oven rack to the lower-middle position and preheat the oven to 250 degrees.Lay the pork loin on a plastic cutting board, fat side down.  Slit pork loin lengthwise down the center almost - but not quite - all the way through to form a long pocket.  Brush the cavity with 1 tablespoon of the oil and sprinkle with 1 1/2 teaspoons of salt and remaining 1 1/2 teaspons of pepper.

Line the cavity with the sausage mixture.  Tie the roast crosswise with butcher's twine at 1 1/2 inch intervals, alternating between one end and the other so the stuffing remains even.

Brush the roast with remaining 2 tablespoons of oil and sprinkle with the cumin-paprika mixture.

Place the roast on a wire rack set in a large roasting pan and roast until a meat thermometer interseted in the center registers 125-130 degrees, about 1 1/2 hours.  Increase the oven temperature to 400 degrees and remove the rack with the pork from the pan.  Add the rice, beans, tomatoes, and broth, and stir to combine.  Season with remaining salt and pepper if desired.

Return the rack to the pan and return the pan to the oven.  Continue to roast until the meat thermometer reads 155 to 160 degrees, about 20 minutes longer.  Transfer to a cutting board and let rest, uncovered, 15 to 20 minutes.  Meanwhile, stir scallions and remaining 1 cup cilantro into beans and rice, cover, and keep warm. 

To serve, cut twine from pork and slice roast into 1/2-inch slices. 


6 comments:

Blog is the New Black said...

Wow, this looks awesome. I def need to make a pork tenderloin- going on my list!

Jade @ The Mess Pot said...

This looks amazing. I like the way your husband thinks!

Joanne said...

Joey and I must have similar tastes because these are some of MY favorite ingredients as well! Can't go wrong with chorizo...especially not when you add it to pork!

June said...

Wow - I'm going to add Pam's book to my wish list! This tenderloin looks amazing and I can't wait to try it. It's got our favorite ingredients in it too!

Melanie said...

This looks amazing! I am always looking for new ways to cook pork loin - my favorite - and this recipe seems undeniably delicious. Can't wait to try it!

stitchsister said...

This recipe looks delicious but contains a lot of salt! How much did you actually add? Pork is pretty salty on its own (as is the chorizo) - I'd be hesitant to add any to the recipe. Thoughts?

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