Chorizo Stuffed Pork Roast with Three Chiles Adobo
For the marinade:
- 2 pasilla chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 2 guajillo chiles stemmed and seeded
- 1 garlic clove
- 1 ripe tomato
- 2 tablespoons white distilled vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt or to taste
- freshly ground black pepper
- 3 pounds boneless pork loin butterflied to ¼” thickness
For the filling:
- 1 tablespoon vegetable oil
- 1/2 pound Mexican chorizo casings removed, chopped
- 3 ounces bacon slices coarsely chopped
- 1/2 cup chopped white onion
- 1/2 cup chopped celery
- 1 Granny Smith or a tart green apple, peeled and diced
- 1 ripe plantain peeled and diced
- 1/3 cup slivered almonds
- 1/2 teaspoon kosher or sea salt
For the marinade:
- Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
- Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
- You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
- Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
- Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.
For the filling:
- Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
- Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
- Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
- To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.