Glorious to behold! The red-hued, chile-laden chorizo (Mexican sausage) rolled inside the silken pink -white of the pork roast-crusty with a jalapeno jelly glaze-makes for an inimitably elegant entrée.

Yield: 6 to 8 servings

3 ½ to 4 pounds boneless, butterflied loin of pork
¼ teaspoon salt
1 pound chorizo (see Note)
½ cup pinons (pine nuts)
8 ounces Jalapeno Jelly, hot or mild, depending on your taste (recipe follows)

1. Lay the pork roast out flat, with the inside (side from which bone was removed) facing up. Sprinkle with the salt. Remove the casings from the chorizo and place the sausage meat in a bowl. Mix the pinon nuts evenly into the chorizo. Then lay the chorizo in a long roll on the inside of the roast. (If using Italian sausage, or pork sausage, blend in the seasoning first, before adding the nuts.)

2. Bring the two sides together lengthwise. Tie every inch with white cotton twine. Place on a baking pan.

3. Put in the oven and turn to 350F. After the first hour, spread jalapeno jelly on the outside of the roast. Return to the oven and roast and baste every 15 minutes Continue roasting for 1 ½ to 2 hours more, or until 170F on a meat thermometer. Reserve the juices and serve on the side.

Note: If you can't find chorizo, substitute hot Italian sausage and add ½ teaspoon ground cumin and ½ teaspoon crushed Mexican oregano. If hot Italian sausage is not available, use fresh pork sausage and add an additional 2 to 4 tablespoons caribe, or other crushed dried red chile.

See the entire archive of Southwest Recipes to learn more about Cooking with Chiles.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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