MARINATED ROAST FILLET OF PORK STUDDED WITH CHORIZO

FOR THE ADOBO:
2 cups white wine
8 tsp extra virgin olive oil
1 tsp crumbled fresh oregano
1 tsp bittersweet smoked pimentón
4 fillets of Iberian pork, each weighing 11 oz
Salt and pepper
FOR THE SPICED POTATO PUREE:
9 oz potatoes, peeled
1 morcilla, or 1 black sausage, cooked and crumbled, with a pinch of bittersweet smoked pimentón
TO ROAST THE PORK:
1 Iberian chorizo (or other soft cooking chorizo)
A few sprigs of fresh oregano (to garnish)

TO MARINADE THE PORK:
Stir together the ingredients for the adobo in a dish and use them to marinate the pork fillets, turning them from time to time. Remove the meat, drain it, and pat dry.

Set the oven to 400 degrees F.

TO MAKE THE SPICED POTATO PUREE:
Boil the potatoes, mash them to a light puree and beat in the morcilla, or black sausage with a pinch of pimentón. Keep the puree and warm.

TO ROAST THE PORK:
Lay the seasoned fillets in a shallow-sided roasting tin, cut small incisions in the top half of each one and insert the chorizo pieces.

Roast in the oven for 12 minutes and reserve the cooking juices.

TO SERVE:
Spoon some potato puree into the center of each personâs plate and place a fillet on top and pour over the cooking juices (do not deglaze). Finish with a few stems of fresh oregano or another aromatic herb.

Servings: 4
Source: Toño Perez, chef-proprietor of Atrio restaurant in C‡ceres