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Chorizo-Stuffed Pork Tenderloin

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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

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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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/3/2012 1:42:32 PM REPORT ABUSE krikirk said:

Rating:

AMAZING! I made this the other night for dinner and both my wife and I thought it was incredible. It's definitely a low effort high output meal for something this tasty. Throw some steamed veggies on the side and it's a meal. I will certainly be making this again, especially if I ever want to impress some friends or family.

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