This is a concept that came about while I was thinking of ideas for an upcoming grilling competition. Pretty simple as far as the prep goes. Stick a knife through the middle of a pork loin and make slit big enough to stuff for two chorizo sausages. Obviously this will not work with the soft Mexican chorizo. remove the skin from the sausages if possible or at least puncture the sides. Rub the whole thing with a good Spanish type rub (fennel. smoked paprika, salt, pepper, coriander and ground mustard seed). Then vacuum pack the whole thing and refrigerate over night or at least 3 hours. We found that this is best cooked over indirect heat and wrapped in foil. It's ok to finish on hot grill just to put grill marks on it and a little char flavor. I think this would be great with a sauce of some kind. Maybe a herby chimichuri or something like that. - Shannon
