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Roasted Pork Loin with Mozzarella and Chouriço

Can you believe it's October? While all my American friends and family prepare for Thanksgiving, here in the U.K., Christmas has arrived! The stores are already displaying trees, decorations, isles of bows and gift wrap. You know I absolutely adore Christmas, but I just can't ever get used to the, almost three month, head start.

Today's recipe is inspired by just that. In the weeks leading up to Christmas, I find myself missing Thanksgiving. Since moving to Europe, I have always celebrated Thanksgiving and the Fourth of July. It has become a family tradition.

Here at the Castro residence, or in any Portuguese kitchen for that matter, we don't wait for Sunday, to make a roast. In fact, for me, nothing could be simpler! Brine and marinate the day before, throw in some potatoes, slip into a hot oven and walk away. Before you know it, the house smells amazing and dinner is ready. No excuses about cooking for just one! Leftovers for work and school the next day. Hello....roasted pork sandwichs anyone? This recipe is even easier, as I used pre-sliced, pork loin steaks, and layered them with chouriço and sliced mozzarella. This is also a great brine for turkey, chicken and lamb. You could also simply roast an unstuffed pork loin and omit the cheese and choriço altogether. Either way it is phenomenal!

Can you say OMG!!!! This recipe is dedicated to my pregnant cousin, Amanda, who so wanted this recipe. Enjoy sweetie!! XOXO

Roasted Pork Loin with Mozzarella and Chouriço

Serves 4

For the marinade

Minimum 6 hours or up to overnight (10 hours)

8 Pork loin steaks, boneless

1 liter cold water

70 g. Salt, course sea salt (about 4 tablespoons)