I made another batch of Gluten Free Peanut Butter Cup cookies. These cookies are courtesy of the recipe from The Baking Beauties. But I didn't have any tapioca starch in the pantry. Feeling daring, I added more potato starch to fill the void. And it worked! And that is when the happy dance in the kitchen commenced in the kitchen.
Tapioca starch is used to help inflate, lighten and brown your baking. I found that these cookies inflated nicely when they were in the oven and I think they have a nice colour to them. I did bake them in the oven with the rack at the mid-range. So thrilled they turned out.
To make the stuffing cook one diced onion with about a tablespoon of olive oil. When the onions begin to soften, add about 10 ounces of homemade Portuguese chorizo. Brown chorizo and remove from heat and let it cool. Add cheese and parsley.
Remove fat from a pork loin and slice open so that it can be stuffed and rolled jelly-roll style. Layer the stuffing and roll tying with butcher's string.
Mix olive oil, salt, parsley, paprika and chilli powder and rub the pork loin.
Roast in a 350° F oven until the internal temperature reaches 150° F. Enjoy! Left-overs are delicious when thinly sliced for sandwiches.