Pork Adobo stuffed with Chorizo with Adobo Hollandaise
Butterfly the pork loin and stuff with chorizo. Roast and glaze with adobo mixed with lime, orange, and honey. Make a hollandiase and flavor it with Adobo, 1 chipotle (pureed), and lime and orange juice. This was quite delicious and sold out quickly. The dish has a little fire to it, but the honey tames the fire in the glaze, and the firey chipotle and adobo spice up the rich blandness of Hollandaise. A chilled Beaujolais Nouveau would be a great wine pairing for this.
Butterfly the pork loin and stuff with chorizo. Roast and glaze with adobo mixed with lime, orange, and honey. Make a hollandiase and flavor it with Adobo, 1 chipotle (pureed), and lime and orange juice. This was quite delicious and sold out quickly. The dish has a little fire to it, but the honey tames the fire in the glaze, and the firey chipotle and adobo spice up the rich blandness of Hollandaise. A chilled Beaujolais Nouveau would be a great wine pairing for this.
Pork should be brined a couple of hours before roasting (like poultry) to insure a juicy roast.
Roast to an internal temperature of no more than 155 degrees, let the roast rest for 5 minutes before slicing, the internal temperature will continue to rise to 160 degrees. Overcooked pork is dry and tough.
1 comment:
Mick,
Now that looks good, although I always take the casing off of chorizo. Your glaze sounds very good also. I know that you're more of a purist when it comes to these things, but I've been using a commercially made pepper jelly on pork w/great results. Look them up, www.texaspepperjelly.com They are all excellent, but the pineapple habanero seems to work best.
Post a Comment