Chorizo Stuffed Pork Loin.

20150129_211932I really love chorizo.  It adds a massive amount of flavor with a minimal amount of effort.  I also love stuffed pork loin.  Something magical happens when you take delicious meat and stuff it with fabulous ingredients.  If you have ever read this blog before, you may have noticed my obsession with stuffing.

For some time, I have had this beautiful vision of stuffing pork with pork.  Because why not?  So here you have a fabulous combination of the most delicious of meats.  This looks like a complicated, high maintenance meal.  With the amazing flavor of the chorizo, it actually ends up being much simpler than you would think.

The biggest trick to stuffing and cooking a pork loin is to use a thermometer to watch the temperature and make sure that it is cooked to the proper temperature, without being overcooked.  The other trick to cooking pork loin, is wrapping it in the prosciutto.  It also works to use bacon or pancetta, as long as you are using something fatty that will crisp up in the oven and let its fat absorb into the work to keep it moist.  There is truly no better way to cook a pork loin.  I’m telling you.  Do not skip this part.

I don’t know why more people aren’t obsessed with stuffed pork.


  • 1 pork loin
  • 1 package prosciutto (about 6 thin slices)
  • 1/2 white onion
  • 1 bell pepper (or 4 small sweet peppers)
  • 2 cloves garlic
  • 8 oz chorizo
  • dash of salt pepper
  • 1 tsp dried thyme


Dice onion and pepper.  Mince garlic.  Combine in skillet on medium heat.  Let cook for 3-4 minutes, just enought ot soften the veggies.

20150129_193214Add the chorizo to the pan.  I used a pork chorizo, to complement the pork loin.

20150129_193543Take off the casing and add to the veggie saute.  Cook until the chorizo starts to get crispy on the edges.

While the chorizo is cooking, butterfly the pork.  You want the pork to be about a quarter in thick. After butterflying, cover in plastic wrap and pound until the pork is all the same thickness.  Sprinkle with salt and pepper on  each side.

When the chorizo is done, let cool until you can handle it.  Spread the chorizo mix over the butterflied pork loin, leaving about 1/2 inch clear from the edges.  Tightly roll the pork loin.  Lay out prosciutto slices on your cutting board so that they overlap a little bit.  Set the pork roll on top of the strips of prosciutto, and wrap prosciutto around the pork.  Tie off with butcher’s twine.


If you need help tying off your pork, just start by tying off each end tightly.  Then tie off the middle and work your way back towards the edges.  Try to keep all your ties evenly tight, so that you are not pushing the filling out.

Sprinkle the top of your roll with a little more salt and pepper, as well as a dash of dried thyme if desired.  Cook at 400 degrees for about 40-40 minutes, until the interior of the pork reaches 145 degrees.  (Use your meat thermometer!)

Remove from the oven and let rest under plastic wrap for ~ ten minutes.  This is IMPORTANT!  You don’t want the meat to lose all its beautiful juice.

20150129_211738She’s a thing of beauty, ain’t she?

Slice and serve!

20150129_212106Seriously, who wouldn’t want to eat that?


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