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Peppercorn Top Blade Roast Stuffed w/ Chorizo

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Peppercorn Top Sirloin Stuffed w/ ChorizoPeppercorn Top Blade Roast Stuffed w/ Chorizo

 It was appoximatly 1 am when I got this idea and thanks to the memo tool on my handy new cell phone I just rolled over and typed it out so I wouldn’t forget it.  The following day I went to the store to pick up the few things that I needed to get this together. 

After I though about it I realized that if I made it for just Hubby and I we were going to have a butt load of food leftover, which I knew would go to waste because we were leaving to FL in a few days.   Besides that fact that I am horrible at eating leftovers.   I grabbed my sweet new phone and texted my friend Amber.  I informed her that I was cooking, but I was going to have a lot of food that we couldn’t eat by ourselves.  Wondering if she could help a sister out.  At first it was a no, but then I told them what I was doing and I managed to persuade them away from doing their chores.

About 2 hours later they where in my home bearing beverage gifts and ready to consume my food.

I originally wanted to do a beef tenderloin but it was a little on the pricey side so I went on the search for a decent substitute.

Here is my meat, a 3 lb Top Blade Roast.  Trim the excess fat off it.

 Peppercorn Top Sirloin Stuffed w/ Chorizo

 Take a fillet knife and butterfly cut it.  Be careful not to cut it through.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Take a large Ziploc bag and fill it with 2 cups of mojo marinade.  Mojo is a traditional Latin marinade that you can find in you Hispanic food aisle or here.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 While the meat marinades, dice up your onion & garlic.  Peel and cube 1 large potato and cut 10 olives in half.  Set aside.

Peppercorn Top Sirloin Stuffed w/ Chorizo  Peppercorn Top Sirloin Stuffed w/ Chorizo  Peppercorn Top Sirloin Stuffed w/ Chorizo  Peppercorn Top Sirloin Stuffed w/ Chorizo

 Heat a skillet at medium high heat with 1 Tbs of olive oil.  Add in your onions and your garlic and saute till translucent.

Peppercorn Top Sirloin Stuffed w/ Chorizo  Peppercorn Top Sirloin Stuffed w/ Chorizo

 Then add another 2 Tbs of olive oil and the cubed potatoes.  Cook them until they just start to become tender.  The onions will begin to caramelize.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Take a 10 oz tube of uncooked pork chorizo.  Chorizo is a spicy Latin sausage.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Add the chorizo to the pan, cook for 10 mins., stirring and breaking it up.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Once the chorizo is cooked add the olives to the mix, cook for about 1 min, remove from heat and set aside.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Then take 1/2 a cup of peppercorns and toss them into a small food processor.  Let it run until your peppercorns are coarsely ground.

Peppercorn Top Sirloin Stuffed w/ Chorizo

If you don’t have one, double bag them in a Ziploc bag, grab your rolling pin and bang the crap out of it.  Think of something that you husband, child or significant other did recently that really irked you and go all out on it.  This is a good thing it is free therapy and helps you make dinner all at the same time.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Remove the roast from the bag of marinade and fill with the stuffing.   If all your stuffing doesn’t fit do not worry you can serve it on the side.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Now this is the first time I ever tied a roast.  In fact I still haven’t because I asked Hubby to help me.  I went online and googled “How to tie a pork loin”?  These are the directions I used.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Hey it isn’t perfect but he got a kiss for doing his best.  It’s no Top Chef tie but it will have to do.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Pour your peppercorns out on a plate and roll your roast over them.  Place it in a pan drizzled with olive oil.   Roast in the oven at 325 degrees for 1 hour.  If you are unsure about the doneness pull out your meat thermometer and give it a good poke.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Here it is out of the oven.  It look a little like a pine cone doesn’t it?  Doesn’t matter, because it didn’t taste like one.

Peppercorn Top Sirloin Stuffed w/ Chorizo

 Slice your roast and garnish with chopped cilantro.  Nom…nom….

Peppercorn Top Sirloin Stuffed w/ Chorizo

Break it down!

Peppercorn Top Blade Roast Stuffed w/ Chorizo

1 3lb Top Blade Roast

2 cups Mojo

1 onion, minced

3 cloves garlic, minced

1 large potato, diced

10 green olives, sliced in half

10 oz uncooked pork chorizo

1/2 cup peppercorns

3 tbs olive oil

Pre-heat oven to 325 degrees.

Trim the roast,take a fillet knife and butterfly cut it. Be careful not to cut it through.

In a large Ziploc bag and add 2 cups of mojo marinade and sirloin. Marinate 1 hour.

While the meat marinades, mince onion & garlic. Peel and dice 1 large potato and cut 10 olives in half. Set aside.

Heat a skillet at medium high heat with 1 Tbs of olive oil. Add in your onions and your garlic and saute till translucent.

Add another 2 Tbs of olive oil and the cubed potatoes. Cook them until they just start to become tender. The onions will begin to caramelize.

Add the chorizo to the pan, cook for 10 mins., stirring and breaking it up.

Once the chorizo is cooked add the olives to the mix, cook for about 1 min, remove from heat and set aside.

Take 1/2 a cup of peppercorns and toss them into a small food processor. Let it run until your peppercorns are coarsely ground.

If you don’t have one, double bag them in a Ziploc bag, grab your rolling pin and bang the crap out of it.

Remove the roast from the bag of marinade and fill with the stuffing. If all your stuffing doesn’t fit do not worry you can serve it on the side.

Roll the loin and tie.

Pour your peppercorns out on a plate and roll your roast over them. Place in a pan drizzled with olive oil. Roast in the oven at 325 degrees for 1 hour. If you are unsure about the doneness pull out your meat thermometer and give it a good poke.

Remove from the oven and tent with foil, allow to rest for 5 minutes.

Slice your roast and garnish with chopped cilantro.

After dinner we went out back and roasted marshmellows over the fire pit. 

Here Hubby and Troy try to light the fire.  Buster is standing by in case of an emergency.

Peppercorn Top Sirloin Stuffed w/ Chorizo

Fire! Fire! Fire!  (I channel my inner Bevis)

Peppercorn Top Sirloin Stuffed w/ Chorizo

Here is Miss. Mia roasting her marshmellow.

Peppercorn Top Sirloin Stuffed w/ Chorizo

Amber decided to get a mellow for herself too.

Peppercorn Top Sirloin Stuffed w/ Chorizo

It was a lovely evening.

 Peppercorn Top Sirloin Stuffed w/ Chorizo

 

 

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By The Noshery (Visit website)






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5 / 5

Tres facile et tres claire avec les photos merci beaucoup

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