Chorizo Stuffed Pork Tenderloin
This is a decadent way to serve tenderloin to your meat-loving dinner guests. A fair amount of prep is involved, but the results are well worth the effort.
- Ready In:
- 1hr 25mins
- 1 tablespoon olive oil
- 1⁄4 cup green onion, chopped
- 2 chorizo sausages, casings removed
- 2 tablespoons paprika
- 2 tablespoons chives, Chopped
- 2 (1 lb) pork tenderloin
- 6 leaves swiss chard (may substitute spinach)
- butcher's kitchen twine
- 1 cup white onion, chopped
- 2 tablespoons garlic, minced
- 1⁄4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon coarse English mustard
- 1 dash lemon juice, freshly squeezed
- In a small bowl mix together onion, garlic, olive oil, vinegar, mustard and lemon juice. Set aside.
- 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!
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