Chorizo-Stuffed Pork Loin with Green Apple Salsa

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network