Chorizo-Stuffed Pork Loin with Green Apple Salsa

Ingredients

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

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