MEXICAN STUFFED PORK TENDERLOIN
Had lots of pork tenderloin on hand so I came up with this. I tend to like stuffing this cut as it needs flavor.
Provided by Pamela Rappaport @Pamelalala
Categories Pork
Number Of Ingredients 10
Steps:
- Preheat oven to 425
- 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.
- Sprinkle with salt and pepper.
- Mix the cumin and oregano, divide in half.
- 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.
- 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.
- Sprinkle the remaining spice mix over the pork.
- 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.
- 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.
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