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Chorizo-Stuffed Pork Loin with Green Apple Salsa

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Serves four.

If you can find pork bones, roast them in the pan along with the pork loin: they’ll give you flavorful drippings for the pan sauce.

For the pork:
  • 3 oz. fresh chorizo or other fresh spicy sausage
  • 1/3 cup toasted breadcrumbs
  • 1 fresh jalapeño, cored, seeded, and minced
  • 2 scallions, thinly sliced
  • 3/4 cup unpeeled, diced Granny Smith apple, tossed with lemon juice to prevent browning
  • 1-1/2 lb. center-cut boneless loin of pork, trimmed
  • 1 Tbs. olive oil
  • Salt and freshly ground black pepper to taste
For the salsa:
  • 3 small unpeeled Granny Smith apples, finely diced and tossed with lemon juice to prevent browning
  • 1/2 cup chopped fresh cilantro leaves
  • 1 small red onion, finely diced (to yield 1 cup)
  • Juice of 2 limes
  • 1 Tbs. honey
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
For the sauce:
  • 1/2 cup water
  • 1/2 cup dry white wine
  • 2 Tbs. unsalted butter, cut into pieces
  • Salt and freshly ground black pepper to taste
To prepare the stuffing:

In a mixing bowl, combine the sausage, breadcrumbs, jalapeño, ­scallions, and apple. Mix well and transfer to a pastry bag ­without a tip or to a heavy-duty zip-top bag with a ­corner snipped off; refrigerate.

To prepare the pork:

Heat the oven to 425°F. Stuff, sew, and truss the pork loin as shown in my article, Tender Roasts, Savory Fillings. Rub the pork with the olive oil, season it with salt and pepper, and transfer it to a small flameproof roasting pan (you won’t need a rack). Roast ­until an ­instant-read thermometer registers just over 140°F, 45 to 50 minutes. When testing for doneness, be sure to insert the ­thermometer as far into the loin and as close to the stuffing as possible. Remove the floss and twine, tent the roast with oil, and let it rest for 5 to 10 minutes. The roast will continue to cook as it rests.

To prepare the salsa:

While the roast is cooking, combine the apples, cilantro, onion, lime juice, honey, and olive oil in a non­reactive mixing bowl. Toss well and season with salt and pepper. Set aside at room temperature.

To make the sauce and serve:

Spoon off any visible fat from the roasting pan but keep all the juices in the pan. Heat the pan, add the water and white wine, and bring to a boil, scraping up any browned bits that have stuck to the pan with a wooden spoon. Continue cooking until reduced to 1/3 cup (the juices should have a saucy consistency) and whisk in the butter. Season with salt and pepper. Carve the roast into even slices and serve with the salsa and sauce.

Drink Suggestions

To play up the sweet, tart apples in the salsa and to balance the spice in the chorizo, seek out a fruity, slightly sweet white such as Riesling (Kiona from Washington; Wagner Vineyards of New York’s ­Finger Lakes region), Gewurztraminer (Mark West of Sonoma; Thomas Fogarty of Monterey), or Chenin Blanc (Husch from Mendo­cino; Llano Estacado from Texas).

nutrition information (per serving):
Calories (kcal): 670; Fat (g): fat g 37; Fat Calories (kcal): 340; Saturated Fat (g): sat fat g 13; Protein (g): protein g 44; Monounsaturated Fat (g): 19; Carbohydrates (g): carbs g 36; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 1010; Cholesterol (mg): cholesterol mg 140; Fiber (g): fiber g 4;

Photo: Grey Crawford

Outstanding recipe! It's not "easy" to prepare and it is not quick but the final outcome is well-worth the work it takes to prepare. I prepared this recipe twice and had the same results. The roast, stuffing and salsa were a great balance. It was tasty and moist. I made the salsa a day or two ahead so the flavors would come together. My entire family LOVED this recipe.

I am looking at making this but note an error in the recipe. I am quite sure you don't intend for the recipe amount of "34" cup unpeeled, diced Granny Smith Apples. My Foodie eyes think this should be 3/4 cup. Thoughts?

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