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Prep 20hr0min
Total1hr40min
Servings4
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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
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Steps
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.
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- 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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