Ingredients:
* 1 pound bulk pork chorizo sausage
* 1/2 cup shallots, chopped
* 1/2 pound potatoes, peeled and chopped
* 1 teaspoon cumin, ground
* 2 teaspoons cilantro, chopped
* 1/2 cup asadero cheese, shredded
* 1 16 oz pork tenderloin
* 1/4 cup dry mole powder
* Sauce:
* 3 cups chicken stock
* Reserved tomato juice
* 1 teaspoon cornstarch
* 1 Tablespoon Mrs. Dash Southwest Chipotle Blend Seasoning
* 1/2 cup peach preserves
2 teaspoons cilantro, chopped
Method
Preheat a 4 quart slow cooker on low. In a large skillet, cook the Chorizo with the shallots, breaking up meat into small crumble. Stir in potatoes and continue to cook for three minutes. Drain Chorizo, pressing out any remaining oil. Stir in cilantro, cumin, cheese and set aside. Using a sharp knife, cut tenderloin so it unrolls jellyroll style. Lay pork down and fill with Chorizo mixture. Reroll meat and tie with several pieces of butcher's string, being sure to tie ends. Rub tenderloin with mole powder and place in preheated slow cooker which has been sprayed with nonstick cooking spray. Cover and cook for 5 hours on low temperature. While pork is cooking, make sauce by whisking chicken stock, reserved tomato juice, cornstarch, and chipotle seasoning in a medium saucepan and simmer until reduced by half. Whisk in preserves and continue to simmer for five minutes. Remove sauce from heat and set aside. Remove pork from oven, allowing to rest for 10 minutes tightly covered. Slice pork on the bias and place onto a serving platter and drizzle with glaze. Garnish with chopped cilantro.
Notes:
Number of servings: 4
