Brociole was a dish I learned years ago, one of my family recipes had cooked eggs in the filling. This recipe I created has some of the influence of my Cuban family. When I am cooking, I try to think about what my family will like. So this is a blend of Italy and Cuba all in one dish.
Perfect Side to this dish is Caesar Brussel Sprouts
Makes 4 servings
Carbs 11.0g Protein 61.1g
1 1/2 lb pork tenderloin
3oz dried chorizo sausage sliced
3 1/2 oz manchego cheese
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1/4 cup dry white wine
19 oz tomato sauce
4 cloves garlic
Butterfly pork loin and layout on a cutting board. Place chorizo sausage on each side of the pork loin. Cut cheese into eight slices and place it on top of chorizo.
Roll with cheese and sausage on the inside. Tie with cooking twine to keep in place. Evenly cover the outside with salt and pepper. Heat olive oil in a dutch oven over med to high heat. Place pork loin in dutch oven and sear on each side. Remove pork loin and place on a plate. Deglaze dutch oven with wine. Add tomato sauce. Grate garlic into sauce. Stir. Place pork loin back in dutch oven and cook at a simmer until pork is done. About 20 minutes until the internal temperature of pork is at 145 degrees. Salt sauce to taste. Slice pork loin and serve with sauce.