Chorizo-Stuffed Pork Loin with Braised Butter Beans

Name: Chorizo-Stuffed Pork Loin with Braised Butter Beans
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 6
Ingredients: 1.3 kg pork loin, bone out, skin on and scored; 250 g chorizo-style sausages; 2 cans butter beans, drained; 4 red onions (1 chopped, 3 in wedges); 2 red peppers, cut into large chunks; 100 g crusty bread torn into small chunks; 2 tbsp olive oil; 2 cloves garlic; 1 lemon, zested and juiced; 1 small bunch fresh thyme; 50 ml dry sherry; 1 tbsp fennel seeds; 2 tsp smoked paprika; 1 chicken stock cube; 1 tbsp sea salt; 1 small bunch fresh parsley, chopped

A show-stopping roast featuring tender pork loin stuffed with a savory chorizo and herb filling, served alongside rich, slow-braised butter beans. The perfect combination of crispy crackling and smoky Mediterranean flavors for a special family dinner.

Servings6 Portions

Prep Time30 Mins

Cook Time140 Mins

Difficulty

Intermediate

Ingredients

pork loin, bone out, skin on and scored
1.3 kg
chorizo-style sausages
250 g
butter beans, drained
2 cans
red onions (1 chopped, 3 in wedges)
4
red peppers, cut into large chunks
2
crusty bread torn into small chunks
100 g
olive oil
2 tbsp
garlic
2 cloves
lemon, zested and juiced
1
fresh thyme
1 small bunch
dry sherry
50 ml
fennel seeds
1 tbsp
smoked paprika
2 tsp
chicken stock cube
1
sea salt
1 tbsp
fresh parsley, chopped
1 small bunch

Step-by-Step Instructions

Prepare the fennel rub by pounding the fennel seeds and 1 tbsp sea salt in a mortar and pestle until it reaches a fine dust consistency. Preheat your oven to 200°C (180°C fan/gas 6).

Butterfly the pork loin: Lay the meat skin-side down. Using a sharp knife, cut between the fatty layer just beneath the skin and the loin, rolling the meat to the side while keeping the skin attached at one end. At the hinge, cut another line halfway down the thickest part of the meat and continue cutting toward the other end without going all the way through. Open the meat out flat, rub in the fennel salt, and set aside.

Heat 1 tbsp of olive oil in a frying pan over medium-low heat. Add the finely chopped onion and cook for about 8 minutes until softened. Stir in the crushed garlic, cook for 1 more minute, then transfer to a bowl to cool.

Place the bread chunks in a roasting tin and bake for 10 minutes until golden and crisp. Remove and let cool, then turn the oven up to 240°C (220°C fan/gas 9).