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Chorizo-Stuffed Pork Tenderloin

Blogger, Shauna Ahern of www.glutenfreegirl.com shares a recipe. Savor a ginger-lime marmalade drizzle that tops a moist and meaty, flavor-packed pork tenderloin.

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  • Prep Time 20 hr 0 min
  • Total Time 1 hr 40 min
  • Servings 4

Ingredients

1
pound (16 ounces) pork tenderloin
1/4
teaspoon kosher salt
1/4
teaspoon black pepper
4
ounces (1/2 cup) ground chorizo sausage
1 1/2
tablespoons olive oil
1/4
cup ginger lime marmalade or your favorite marmalade

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 450°F. Butterfly the tenderloin until it is laid out flat. Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer,pound tenderloin until 1/4-inch thickness.
  • 2 Season the tenderloin on both sides with salt and pepper. Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. Roll up the tenderloin. Truss the tenderloin with kitchen string.
  • 3 Heat a large sauté pan to high heat. Pour in the oil. Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
  • 4 Slide the skillet into the hot oven. Bake for 12-16 minutes or until an internal temperature of 160°F has been achieved.
  • 5 Remove trussing; slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade. Serve immediately.

EXPERT TIPS

Expert Tips

- Use your favorite marmalade or chutney (warm the topping) to drizzle over the tenderloin before serving. - Butterfly – “to split a food (meat” down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly shape.” (Food Lover’s Companion – Herbst and Herbst) - Truss – “ to secure meat with string, pins or skewers so the food maintains a compact shape during cooking.” (Food Lover’s Companion – Herbst and Herbst) - Sear – “to brown meat quickly by subjecting it to very hight heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat’s juices.” (Food Lover’s Companion – Herbst and Herbst)

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
560mg
560%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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