Chorizo-Stuffed Pork Loin using a Create
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a culinary tango between the rich, buttery texture of filet mignon and the smoky, spicy kick of chorizo! This dish is a delightful creation that brings together the best of both worlds, with roots in the vibrant kitchens of Spain and France. Legend has it that chorizo was first crafted by Spanish shepherds who needed a hearty meal during long, chilly nights in the mountains. By marrying this flavorful sausage with the tenderloin, you’re not just cooking; you’re telling a story of passion and culture. Each bite of this dish is an adventure, where the robust flavors dance together on your palate, leaving you wanting more. Serve it up with a generous drizzle of the creamy sauce, and watch as your guests are swept off their feet, just like the filet mignon and chorizo do in this delicious love affair!
Ingredients
- 200 g Chorizo
- 5 g Salt
- 2 g Pepper
- 15 g Olive oil
Steps
Stuffing
- Cut in pieces, and add 200 g of chorizo in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Setaside the preparation content in a bowl.
Pork Loin
- Butterfly the pork loin.
- Spread the content of the bowl over some dough.
- Roll the pork loin tightly and tie with kitchen twine.
- Sprinkle 5 g of salt, 2 g of pepper on the dough.
Cooking
- Add 15 g of olive oil in the food processor bowl.
- Transfer the content of the dough in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1.
- Transfer the content of the food processor bowl in a baking dish.
- Wash the food processor bowl.
- Preheat the oven at 180°C.
- Cook in the oven at 180°C during 20min.
- Let the pork loin rest for 10 minutes before slicing.
- Serve Hot.
