CHORIZO-STUFFED PORK TENDERLOIN
Chorizo rolled up in a butterflied pork tenderloin packs a savory punch when topped with a drizzle of ginger-lime marmalade.
Categories Entree
Time 1h40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 10 g, TransFat 0 g
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