Best Mushroom And Chorizo Stuffed Pork Tenderloin Recipes

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

CHORIZO-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees
• Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl.
• In another bowl, combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt; set aside
• To 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.
• Spread 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.
• Heat 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.

CHORIZO STUFFED PORK TENDERLOIN

Steps:

• Marinade:.
• In a small bowl mix together onion, garlic, olive oil, vinegar, mustard and lemon juice. Set aside.
• Roast:.
• Heat oil in a large skillet over medium heat.
• Add green onions, sausage meat, and paprika.
• Cook, stirring frequently, until sausage crumbles and begins to brown.
• Add chives, stir a few times, and remove from heat to cool.
• Butterfly tenderloins lengthwise, and pound with a mallet until they are 1/2 inch thick.
• Remove stems from swiss chard, and lay over tenderloin, covering the entire surface without overlapping.
• Place a wide line of sausage stuffing lengthwise down the center of the tenderloin.
• Roll pork into a log. Use butcher's twine to tie the roll at 2 inch intervals.
• Place pork rolls in a shallow dish or sealable freezer bag. Pour over marinade, ensuring that all sides of the rolls are covered with onion pieces. Cover and refrigerate for 3 hours.
• Preheat grill to medium high heat.
• Sear all sides of rolls, then turn off heat directly below the rolls. Prepare the grill for indirect cooking by moving all rolls to the side without heat, and reduce the other burner to medium.
• Cook rolls to an internal temperature of 160F (Should take approx 20 minutes, but base cooking time on thermometer, if possible).
• Remove to a cutting board, and tent with foil for 10 minutes.
• Remove strings, slice rolls, and enjoy!

CHORIZO-STUFFED PORK TENDERLOIN

Steps:

• 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.