Chorizo rolled up in a butterflied pork tenderloin packs a savory punch when topped with a drizzle of ginger-lime marmalade.
January 26, 2011
pound (16 ounces) pork tenderloin
teaspoon kosher salt
teaspoon black pepper
ounces (1/2 cup) ground chorizo sausage
tablespoons olive oil
cup ginger lime marmalade or your favorite marmalade
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.
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.
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.
Slide the skillet into the hot oven. Bake for 12-16 minutes or until an internal temperature of 160°F has been achieved.
Remove trussing; slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade. Serve immediately.
- 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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
Chorizo-Stuffed Pork Tenderloin