Chorizo Stuffed Pork Loin, Oaxaca Mole, Polenta And Jicama Salad

• 2 pounds pork loin boneless
• 6 ounces prosciutto
• 1/4 cup polenta
• 1 cup chicken stock
• 2 ounces Parmesan cheese
• 2 ounces butter
• salt To taste
• black pepper To taste
• 3 tablespoons paprika
• 2 tablespoons ancho powder
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon dry mustard
• 1 tablespoon oregano
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1 tablespoon black pepper
• 7 dried guajillo chili peppers
• 2 orange juiced
• 1/4 tablespoon ground cloves
• 1 ounce dark chocolate
• 1/4 spanish onion diced
• 1/4 tablespoon thyme
• 1/4 tablespoon oregano
• 1/4 tablespoon ground cinnamon
• 2 cloves garlic minced
• 1/4 tablespoon marjoram
• 1/4 tablespoon sugar
• 1 jicama
• 1 lime
• 1 pinch cilantro
• cherry tomatoes
• salt To taste
• black pepper To taste
• 1 ounce heavy cream
• 1 eggs
• 1 ounce flour
• 1 ear fresh corn
• 2 ounces red bell pepper diced
• 1 ounce shallots diced
• 2 ounces orange juice
• 2 tablespoons sugar
• 1 pinch salt
• 1 tablespoon shallots
• 1 tablespoon garlic
• 1 tablespoon orange zest
• 1/2 ounce salt
• 1/2 tablespoon ancho powder
• 1 tablespoon paprika
• 1 tablespoon fresh oregano
• 10 ounces pork cubed small
• 1 pinch cumin

1. Filet pork loin and pounded to even thickness, seasoned with spice rub.
2. Make the Chorizo Style Forcemeat, spread uniformly, and roll evenly with plastic wrap, let it rest, then top with prosciutto slices and rolled again.
3. Net roast together and roast in the oven 400F for 15 to 20 minutes. Until get 160F internal temperature.
4. Mix all ingredients together.
5. Take seeds out peppers, and soaked in water for few minutes.
6. Add all dry ingredients in mixing bowl and set aside.
7. Saute the onion, garlic, add the spices and then let it chill.
8. In a food processor, add the peppers and the onion and spices, orange juice, chocolate. And blended together.
9. Strain through a fine colander and cooked for 15 to 20 min let is simmer.
10. Julianne the jicama, chop the cilantro, add lime juice and tomatoes in mixing bowl, salt and pepper to taste.
11. Sweat garlic, shalottes chill.
12. Combine, garlic, shalottes spices and small pork, put it in food procesor.
13. Add the Panada. Mixed well.
14. Mix all ingredients together.
15. Use small pot bring the chicken stock to boil add the polenta, parmesan add the butter slowly, salt and pepper, put is in mold cooked at 350F for 10 min let it rest.
16. Mix all ingredients together.

pork loin, polenta, chicken stock, parmesan cheese, butter, salt, black pepper, paprika, ancho powder, cumin, coriander, mustard, oregano, salt, sugar, black pepper, guajillo chili peppers, orange juiced, ground cloves, chocolate, onion, thyme, oregano, ground cinnamon, garlic, marjoram, sugar, jicama, lime, cilantro, cherry tomatoes, salt, black pepper, heavy cream, eggs, flour, corn, red bell pepper, shallots, orange juice, sugar, salt, shallots, garlic, orange zest, salt, ancho powder, paprika, fresh oregano, pork, cumin

Taken from www.yummly.com/recipe/Chorizo-Stuffed-Pork-Loin_-Oaxaca-Mole_-Polenta-and-Jicama-Salad-2271822 (may not work)