Chorizo-Stuffed Pork Tenderloin

9
Carol Perricone

By
@coolbaker1

I have been making this recipe for a long time. I'm not sure where I got it, but the reaction of my family when they tasted this recipe told me it was a "keeper". They absolutely loved this pork tenderloin, and said it was their favorite dinner! It is mine too, so I hope you enjoy it.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
45 Min
Cook:
45 Min
Method:
Bake

Ingredients

10 oz
pkg frozen spinach, thawed and squeezed dry
1/2 c
shredded cheddar cheese
2-4 oz
spanish chorizo, (see note) or hard salami, finely chopped
1/2 tsp
salt, divided
3 clove
garlic, minced
2 Tbsp
olive oil, divided
1-1/4 lb
pork tenderloin
1/4 tsp
black pepper

* NOTE: SPANISH CHORIZO IS A SEASONED, FULLY COOKED SMOKE PORK SAUSAGE. FIND IT NEAR OTHER CURED SASAGES IN SPERMARKETS, SPECIALTY STORES OR ONLINE AT TIENDA.COM

How to Make Chorizo-Stuffed Pork Tenderloin

Step-by-Step

  • 1Preheat oven to 450 degrees
  • 2Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl.
  • 3In another bowl, combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt; set aside
  • 4To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so the tenderloin remains in one piece. Open as you would a book.
  • 5Spread the spinach mixture in the center of the pork, leaving a 1-inch boarder all around. Starting at a long side, roll up pork to enclose the filling. Fold in the short sides as you roll, to keep filling from falling out. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
  • 6Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and brown pork on all sides, 4-6 minutes total. Brush top with reserved garlic mixture, season with pepper. Transfer pan to the oven and roast pork until an instant-read thermometer inserted into the thickest part of pork registers 145 degrees...15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.

Printable Recipe Card

About Chorizo-Stuffed Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy