Sunday, November 26, 2006

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.
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:

Kevin said...

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, They are all excellent, but the pineapple habanero seems to work best.