Stuffed Pork Tenderloins a La Mexicana
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 2 (1 lb) pork tenderloin
-
FILLING
- 1⁄2 lb chorizo sausage
- 1⁄2 lb raw prawns, shelled & deveined
- 1 shallot, minced
- 1 head roasted garlic
- 1⁄2 cup minced red bell pepper
- 1⁄2 cup chopped fresh cilantro
- 1 teaspoon ground cumin or 1 teaspoon chili powder
- 2 chopped jalapeno peppers, seeds removed
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground pepper
-
SAUCE
- 6 italian red pear tomatoes, peeled
- 1 cup mexican salsa (jarred or fresh)
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup olive oil
- 1 shallot, finely diced
- 1 medium onion, diced
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 cup red wine
directions
- With a long thin knife, carefully push a hole longitudinally through a loin strip.
- Be careful not to come out the side.
- With your fingers gently open the hole to about 2 inches in diameter.
- Set the loins aside and combine all the other ingredients in a bowl.
- Now take the filling and stuff the hole in the loins.
- Be careful to fill completely.
- The loins should be about 3 inches in diameter when filled.
- Some filling may come out the sides in places, but that is OK.
- Push it back in and mold the loin with your hands to make a cylinder about 8 inches long and 3 inches in diameter.
- PLace the stuffed loins on a rack in a covered roaster or baking dish and bake in a preheated 325 degree oven for 40 minutes. You will need to use a rack to keep the loins up out of the oily drippings!
- Slice the loins into 1/2 inch thick rounds, garnish with sauce and cilantro sprigs and serve with sauce.
- SAUCE: Saute the onions and shallots in the olive oil.
- Add the other ingredients and simmer for about 45 minutes until the sauce is reduced to a thick salsa concistency.
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