Stuffed Pork Loin w/Dried Cherries & Chorizo

Stuffed Pork Loin w/Dried Cherries & Chorizo

Chef Jeff Merry | Reinhart Boston

Ingredients

  • 3 lbs Pork Loin, Boneless, Center Cut
  • 8 oz Sausage Chorizo
  • 4 oz Cherry Dried, Chopped
  • 2 oz Celery, Diced 1/4"
  • 1 oz Onion Yellow Jumbo, Diced
  • 2 Each Bread White Split Top, Frozen
  • 1 Tbsp Garlic, Chopped In Oil
  • 2 tsp Sage Fresh, Chopped
  • 2 tsp Thyme Refrigerated, Chopped
  • 2 tsp Rosemary Fresh, Chopped
  • 1 oz Butter Solid Unsalted Wisconsin
  • 1/2 oz Oil Blend Soy/Pomace Olive Oil 90/10

Preparation

  1. In a large saute pan over medium heat, cook the sausage. Remove the sausage (leave in the fat), and set aside.
  2. To the pan, add the onion, celery and dried cherries, and season with salt and pepper. Cook for about 3 minutes. Add the garlic and continue to cook. Remove from the heat, stir the sausage back in and set aside.
  3. In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs. Melt butter in a saute pan and toast breadcrumbs over medium-high heat. Mix into the sausage mixture.
  4. Preheat the oven to 375° F. Set the pork loin on a cutting board and cut ¾ deep slices into loin crosswise. Place the cut side up. Season the inside of the pork loins generously with salt and pepper. Shape the filling into a thin tube that runs along the center of the loin. Roll up the pork loin and tie it with kitchen twine at 1 1/2-inch intervals.
  5. Season the pork loin generously with salt and freshly ground pepper.
  6. Sear pork loin and place in roasting pan. Cook for 40 to 45 minutes, or until thermometer inserted at the thickest part of the meat registers 145° F.

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