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.

Prep Time: 20 hours 0 min
Total Time: 1 hour 40 min
Makes: 4 servings

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How-To Make 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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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

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.

Tips from blogger, Shauna Ahern

- 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)

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 75mg; Sodium 560mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 10g); Protein 29g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 4 Medium-Fat Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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