Chouriço is a spicy Portuguese sausage similar to chorizo or andouille. For this recipe you will marinate the pork overnight, then stuff it with the sausage and roll it up. When you slice it open it looks quite impressive.
Pork Loin Stuffed with Chouriço
Time to Make
- Marinates overnight
- Cooks 1-2 hours
- 1 4-pound pork loin
- 1 tablespoon of pimenta moida or a chopped jarred roasted red pepper
- 1 tablespoon paprika
- 3 to 4 cloves garlic
- 12 ounce can of beer
- 1 to 2 links of chouriço
- 8 potatoes, peeled and quartered
- Butterfly the pork. Place everything except the potatoes in a freezer bag and marinate overnight. Drain the pork, reserving the marinade.
- Preheat the oven to 350 degrees F.
- Lay the pork flat and place the chouriço on it. Roll up the pork around the sausage and tie with kitchen string. Place in a roasting pan and pour the reserved marinade over. Roast until almost tender, about 1 hour.
- Arrange the potatoes in the marinade around the pork. Cook for another 30 minutes until the potatoes are tender.
- Remove the meat from the pan and let rest a few minutes on your cutting board. Slice and place on a serving plate. Arrange the potatoes around and pour the sauce on top.