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Chorizo-stuffed pork with roasted roots


Serves: 6
timePrep time: 40 mins
timeTotal time:
Chorizo-stuffed pork with roasted roots
Recipe photograph by Martin Poole

Chorizo-stuffed pork with roasted roots

This Spanish-inspired roast pork is rolled with a chorizo, Manchego and sourdough stuffing and served with a sherry gravy – a delicious new idea for Sunday lunch

Serves: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
745Kcal
Fat
31gr
Saturates
12gr
Carbs
48gr
Sugars
23gr
Fibre
14gr
Protein
61gr
Salt
2.7gr

Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes

Ingredients

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • ½ x 150g pack diced chorizo
  • 125g sourdough bread, made into breadcrumbs
  • 1 tbsp chopped thyme leaves
  • 70g Manchego cheese, grated
  • 1 tbsp sherry vinegar
  • 1 pork loin joint, about 1.2kg
  • 1 tsp sea salt flakes
For the roasted roots
  • 4 large carrots, cut into chunks
  • 4 large parsnips, cut into chunks
  • 2 red onions, each cut into 6 wedges
  • 2 tbsp olive oil
  • ½ x 150g pack diced chorizo
  • 1 tbsp chopped thyme leaves
For the gravy
  • 3 tbsp plain flour
  • 50ml sherry vinegar
  • 400ml fresh chicken stock
  • 1 tbsp light brown sugar

Step by step

Get ahead
Prepare to the end of step 3 the day before, cover loosely with baking paper on a plate; chill in the fridge. Bring back to room temperature an hour before cooking.
  1. For the stuffing, melt the butter and oil together in a large frying pan, add the onions and cook over a medium heat until soft but not coloured, 5-10 minutes. Add the garlic and smoked paprika and cook for 2 minutes, stirring, then scrape into a mixing bowl.
  2. Put the pan back on a high heat, and brown the chorizo for 2-3 minutes until crispy. Add to the bowl, along with the breadcrumbs, thyme, Manchego and sherry vinegar. Mix, season well, then cool to room temperature. Preheat the oven to 240°C, fan 220°C, gas 9.
  3. Pat the pork loin dry with kitchen paper, then score the fat with a very sharp knife, making sure you don’t cut down to the meat. Remove the strings, then unroll the meat on a board, skin-side down. Make an incision down the centre of the meat, lengthwise, cutting about 3⁄4 of the way through, towards the skin, taking care not to cut any holes. Now slice horizontally through the meat from the centre cut, towards each side, so that you can then open it out like the wings of a butterfly.
  4. Spread the stuffing over the meat, then roll up again so that the skin stays outermost. Tie securely with kitchen string. Rub sea salt well into the pork skin, including into the score marks.
  5. Sit the pork in a large, deep roasting tin. Roast for 15-20 minutes, until the fat puffs up and the edges are golden brown.
  6. Meanwhile, toss the carrots, parsnips and red onion with the oil and some seasoning. Add to the tin around the pork and reduce the oven temperature to 190°C, fan 170°C, gas 5. Cook for 1 hour, stirring the veg halfway through. Mix the chorizo and thyme through the veg, and cook for a further 15 minutes or until the pork is cooked through and the vegetables are slightly caramelised.
  7. Remove the veg and chorizo to a serving dish and keep warm. Turn the oven back up to 240°C, fan 220°C, gas 9 and add 100ml water around the pork. Return to the oven for another 20 minutes to allow the crackling to puff up and crisp. Leave to rest for 15-20 minutes before carving.
  8. For the gravy, mix the flour into the juices left in the roasting tin. Return to the hob and add the sherry vinegar, stock and sugar. Bring to a simmer, season to taste and cook for about 5 minutes. Serve with the pork and veg. Creamy mash is a lovely accompaniment.

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