mexican stuffed pork tenderloin

How To Make mexican stuffed pork tenderloin

• 1

  Preheat oven to 425
• 2

  Slice tenderloin down it's length without going all the way through. You should be able to open it like a book. Place plastic wrap over opened pork and pound it to an even thickness. Don't go too thin.
• 3

  Sprinkle with salt and pepper.
• 4

  Mix the cumin and oregano, divide in half.
• 5

  Heat an ovenproof skillet over med high heat and cook the chorizo, breaking it up. Add the garlic, half the spice mixture, and spinach and cook until wilted.
• 6

  Place the mixture down the middle of the pork, sprinkle the cheese over it and fold the pork over to cover the mixture. If you have kitchen twine tie it closed. If you don't have any just be careful when handling, it'll be fine.
• 7

  Sprinkle the remaining spice mix over the pork.
• 8

  Add oil to the same skillet and brown the first side of the pork. When browned flip it over. Add orange juice. Cover tightly with a lid or foil and place in oven.
• 9

  Bake for 20-30 minutes, until internal temp is 145 degrees. If the juices are too thin, set the pork aside and reduce on the stove top.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card