Chorizo-Stuffed Pork Loin with Green Apple Salsa

Chorizo-Stuffed Pork Loin with Green Apple Salsa
Photo by Grey Crawford

Ingredients

  • ½ cup dry white wine
  • 1-½ lb. center-cut boneless loin of pork, trimmed
  • Salt and freshly ground black pepper to taste
  • ½ cup chopped fresh cilantro leaves
  • 1 fresh jalapeño, cored, seeded, and minced
  • 3 oz. fresh chorizo or other fresh spicy sausage
  • Salt and freshly ground black pepper to taste
  • + 12 more ingredients
    • 1 Tbs. olive oil
    • Juice of 2 limes
    • 2 scallions, thinly sliced
    • 1 small red onion, finely diced (to yield 1 cup)
    • ½ cup water
    • 3 small unpeeled Granny Smith apples, finely diced and tossed with lemon juice to prevent browning
    • 2 Tbs. unsalted butter, cut into pieces
    • 2 Tbs. extra-virgin olive oil
    • Salt and freshly ground black pepper to taste
    • ¾ cup unpeeled, diced Granny Smith apple, tossed with lemon juice to prevent browning
    • 1/3 cup toasted breadcrumbs
    • 1 Tbs. honey

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.

View full recipe at Fine Cooking

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