Chorizo Stuffed Pork Loin, Oaxaca Mole, Polenta And Jicama Salad Recipe

Name: Chorizo Stuffed Pork Loin, Oaxaca Mole, Polenta And Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork loin boneless; 6 ounces prosciutto; 1/4 cup polenta; 1 cup chicken stock; 2 ounces Parmesan cheese; 2 ounces butter; salt To taste; black pepper To taste; 3 tablespoons paprika; 2 tablespoons ancho powder; 1 tablespoon cumin; 1 tablespoon coriander; 1 tablespoon dry mustard; 1 tablespoon oregano; 3/4 teaspoon salt; 3/4 teaspoon sugar; 1 tablespoon black pepper; 7 dried guajillo chili peppers; 2 orange juiced; 1/4 tablespoon ground cloves; 1 ounce dark chocolate; 1/4 spanish onion diced; 1/4 tablespoon thyme; 1/4 tablespoon oregano; 1/4 tablespoon ground cinnamon; 2 cloves garlic minced; 1/4 tablespoon marjoram; 1/4 tablespoon sugar; 1 jicama; 1 lime

Servings: persons

2 pounds pork loin boneless
6 ounces prosciutto
1/4 cup polenta
1 cup chicken stock
2 ounces Parmesan cheese
2 ounces butter
salt To taste
black pepper To taste
3 tablespoons paprika
2 tablespoons ancho powder
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon dry mustard
1 tablespoon oregano
3/4 teaspoon salt
3/4 teaspoon sugar
1 tablespoon black pepper
7 dried guajillo chili peppers
2 orange juiced
1/4 tablespoon ground cloves
1 ounce dark chocolate
1/4 spanish onion diced
1/4 tablespoon thyme
1/4 tablespoon oregano
1/4 tablespoon ground cinnamon
2 cloves garlic minced
1/4 tablespoon marjoram
1/4 tablespoon sugar
1 jicama
1 lime
1 pinch cilantro
cherry tomatoes
salt To taste
black pepper To taste
1 ounce heavy cream
1 eggs
1 ounce flour
1 ear fresh corn
2 ounces red bell pepper diced
1 ounce shallots diced
2 ounces orange juice
2 tablespoons sugar
1 pinch salt
1 tablespoon shallots
1 tablespoon garlic
1 tablespoon orange zest
1/2 ounce salt
1/2 tablespoon ancho powder
1 tablespoon paprika
1 tablespoon fresh oregano
10 ounces pork cubed small
1 pinch cumin

1
Filet pork loin and pounded to even thickness, seasoned with spice rub.
2
Make the Chorizo Style Forcemeat, spread uniformly, and roll evenly with plastic wrap, let it rest, then top with prosciutto slices and rolled again.
3
Net roast together and roast in the oven 400F for 15 to 20 minutes. Until get 160F internal temperature.
4
Mix all ingredients together.
5
Take seeds out peppers, and soaked in water for few minutes.
6
Add all dry ingredients in mixing bowl and set aside.
7
Saute the onion, garlic, add the spices and then let it chill.
8
In a food processor, add the peppers and the onion and spices, orange juice, chocolate. And blended together.
9
Strain through a fine colander and cooked for 15 to 20 min let is simmer.
10
Julianne the jicama, chop the cilantro, add lime juice and tomatoes in mixing bowl, salt and pepper to taste.
11
Sweat garlic, shalottes chill.
12
Combine, garlic, shalottes spices and small pork, put it in food procesor.
13
Add the Panada. Mixed well.
14
Mix all ingredients together.
15
Use small pot bring the chicken stock to boil add the polenta, parmesan add the butter slowly, salt and pepper, put is in mold cooked at 350F for 10 min let it rest.
16
Mix all ingredients together.

1456

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 52 ingredients. The key ingredients include: 2 pounds pork loin boneless, 6 ounces prosciutto, 1/4 cup polenta, 1 cup chicken stock, and more.

Yes, Chorizo Stuffed Pork Loin, Oaxaca Mole, Polenta And Jicama Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chorizo Stuffed Pork Loin, Oaxaca Mole, Polenta And Jicama Salad

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