Chorizo-Stuffed Pork Tenderloin

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

20:00

Hrs:Mins

Total Time

1:40

Hr:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    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.