- 1/2 pound smoked chorizo or kielbasa, diced
- 1/2 pound smoked gouda, diced
- 1/2 pound queso fresco, diced
- 4 teaspoons heavy cream
- 1 teaspoon Aji Amarillo paste
- 1 stick butter, frozen
- 1 (2-pound) pork tenderloin
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon dry oregano
- 1 teaspoon fresh garlic, chopped
- 2 large navel oranges, juice and zest
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups heavy cream
- 1 head fresh garlic
- 1/2 teaspoon salt
- 8 small Yukon Gold potatoes
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 teaspoon fresh rosemary, coarsely chopped
To make marinade: Chop all ingredients together into a fine paste (using a blender or food processor will result in a very bitter marinade).
To make stuffing: In a medium bowl, mix the chorizo or kielbasa, cheeses, heavy cream and Aji Amarillo. Chill in refrigerator for 30 minutes.
To assemble pork: Preheat oven to 425°. Butterfly the pork tenderloin by making a lengthwise cut into the center of the tenderloin. Do not cut all the way through to the opposite edge, so that the flaps remain attached. Slice until the pork is flat. Season with salt and pepper. Spread stuffing on the pork and roll up, securing with twine. Coat a large sauté pan with vegetable oil. Add pork, seam-side down and cook four minutes or until browned, carefully turning occasionally. Place pork
into a baking dish and brush with marinade. Place stick of butter on top of pork. Bake for 45 minutes or until a thermometer inserted in the center registers 140°. Remove pork from pan and let stand five minutes before slicing.
To make sauce: Crush whole garlic and leave skin on. Heat cream and crushed garlic in saucepan on medium heat until hot, then reduce heat to low. Reduce cream to about 2 cups. Season with salt. Strain into a bowl, pressing gently on the garlic to extract more liquid.
To make garnish: Cook potatoes in boiling water with a pinch of salt until tender, then drain. Heat a skillet, add oil, butter and rosemary. Sauté for two minutes, then add potatoes and toss to coat with rosemary.
To serve: Slice pork roulade. Pour cream sauce on each plate, place potatoes and roulade on top and garnish with fresh herbs.
Want to visit Chef Marcel? Find him at Llama Restaurant, 415 Anastasia Boulevard, St. Augustine.