Chorizo Stuffed Pork Tenderloin Recipes

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CHORIZO-STUFFED PORK LOIN



Chorizo-Stuffed Pork Loin image

Provided by Jose Garces

Categories     main-dish

Time P1DT1h45m

Yield 6 servings

Number Of Ingredients 31

Kosher salt
4 to 6 pounds bone-in pork loin, trimmed, chine bone removed
3 dried Nora chiles
6 dried ancho chiles
2 cups hot water
1 tablespoon roughly chopped garlic
1 tablespoon honey
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon toasted ground black pepper
1/2 cup extra-virgin olive oil
1 stick (8 tablespoons) butter, at room temperature
12 ounces chorizo Bilbao sausage (semi-cured chorizo)
2 tablespoons toasted pine nuts, for garnish
2 cups arugula leaves, for garnish
Chimichurri, recipe follows, for serving, optional
Tamal en Cazuela, recipe follows, for serving, optional
1/2 cup white wine vinegar
1 teaspoon chile flakes
3 bay leaves
2 cloves garlic
1 cup chopped fresh parsley
1 cup chopped fresh oregano
1 cup extra-virgin olive oil
Kosher salt
5 tablespoons butter
Kernels cut from 3 ears fresh white sweet corn or 2 cups thawed frozen white corn kernels
5 1/2 cups chicken stock
1 cup white cornmeal
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • In a large container, whisk together 1/2 cup salt and 1 gallon (16 cups) water. Put the pork loin in the container and seal tightly. Brine the pork, refrigerated, for at least 24 hours before using.
  • To make the marinade, remove the stem and seeds from the Nora and ancho chiles. Toast the chiles in a dry pan until just fragrant but no color forms, about 2 minutes. Place the chiles and hot water in a blender and blend on high until smooth. Add the garlic, honey, thyme, rosemary, pepper, olive oil and 1 teaspoon salt and blend again until smooth. Let cool.
  • In a small bowl, blend together one-quarter of the marinade with the butter. Set aside at room temperature.
  • Remove the pork loin from the brine and pat dry. Using a knife-honing steel, hollow out the very center of the pork loin. Place the Bilbao sausage in the hole you have created. Spread the remaining marinade evenly on the stuffed pork loin and allow it to marinate at least 20 minutes and up to 2 hours.
  • Preheat the oven to 375 degrees F. Place the pork loin on a roasting rack and roast until the internal temperature reaches 140 degrees F, 45 minutes to 1 hour. Remove from the oven, brush the butter-marinade mixture all over the pork and allow to rest for at least 10 minutes before carving.
  • Plate on a large platter and garnish with toasted pine nuts, arugula leaves and Chimichurri if using. Serve with Tamal en Cazuela if desired.
  • In a blender, combine the white wine vinegar, chile flakes, bay leaves and garlic. Blend until smooth. Combine the mixture with the parsley, oregano and olive oil. Season to taste.
  • Melt 2 tablespoons of the butter in a saucepan over medium heat and cook the corn kernels until they are translucent, about 10 minutes. Add 5 cups of the chicken stock and bring to a boil over high heat. Slowly whisk in the cornmeal and continue stirring until the mixture begins to thicken, about a minute or so.
  • Decrease the heat to low and cook, stirring frequently, until the tamal is very thick and creamy, 35 to 40 minutes. Add the remaining 1/2 cup chicken stock and stir to incorporate. Add the cream and remaining 3 tablespoons butter and stir to combine. Season to taste with salt and pepper. Keep warm until serving time, or cover and refrigerate for up to 2 days and rewarm over medium-low heat, adding more stock as needed to restore the creamy texture.

CHORIZO-STUFFED PORK TENDERLOIN



Chorizo-Stuffed Pork Tenderloin image

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

1 pound (16 ounces) pork tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces (1/2 cup) ground chorizo sausage
1 1/2 tablespoons olive oil
1/4 cup ginger lime marmalade or your favorite marmalade

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

Z TEJAS STUFFED PORK TENDERLOIN



Z Tejas Stuffed Pork Tenderloin image

Make and share this Z Tejas Stuffed Pork Tenderloin recipe from Food.com.

Provided by Karen in MA

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chorizo sausage, cooked, and allowed to cool
1/2 cup Japanese-style bread crumbs
1 lb monterey jack cheese, shredded
1 white onion, julienne
1 1/2 lbs pork tenderloin
1/2 roasted poblano chile (pealed, with seeds)
1 quart heavy whipping cream
1/4 lb chorizo sausage
1/4 cup roasted garlic
prepared stuffing

Steps:

  • Stuffing:.
  • Add all ingredients to mixer and mix well.
  • Pork Tenderloin:.
  • Butterfly tenderloin and pound out until flat.
  • Place stuffing down middle of the tenderloin.
  • Place roasted pablono over stuffing.
  • Roll tenderloin and secure with butcher twine.
  • Brown all four sides of tenderloin.
  • Place in oven at 350 degrees for 8-10 minutes or until internal temperature is 160 degrees.
  • Allow to cool slightly, remove strings, cut into medallions.
  • Roasted Garlic Cream Sauce:.
  • Using a sauce pan reduce cream by almost half on medium heat.
  • Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally.
  • Mix until smooth.

Nutrition Facts : Calories 2163.1, Fat 186.2, SaturatedFat 100.1, Cholesterol 664.3, Sodium 2575.1, Carbohydrate 19, Fiber 0.8, Sugar 2.6, Protein 103.2

CHORIZO-STUFFED PORK TENDERLOIN



Chorizo-Stuffed Pork Tenderloin image

I have been making this recipe for a long time. I'm not sure where I got it, but the reaction of my family when they tasted this recipe told me it was a "keeper". They absolutely loved this pork tenderloin, and said it was their favorite dinner! It is mine too, so I hope you enjoy it.

Provided by Carol Perricone @coolbaker1

Categories     Pork

Number Of Ingredients 9

10 ounce(s) pkg frozen spinach, thawed and squeezed dry
1/2 cup(s) shredded cheddar cheese
2-4 ounce(s) spanish chorizo, (see note) or hard salami, finely chopped
1/2 teaspoon(s) salt, divided
3 clove(s) garlic, minced
2 tablespoon(s) olive oil, divided
1-1/4 pound(s) pork tenderloin
1/4 teaspoon(s) black pepper
* NOTE: SPANISH CHORIZO IS A SEASONED, FULLY COOKED SMOKE PORK SAUSAGE. FIND IT NEAR OTHER CURED SASAGES IN SPERMARKETS, SPECIALTY STORES OR ONLINE AT TIENDA.COM

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



Chorizo Stuffed Pork Tenderloin image

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.

Provided by Lazarus

Categories     Pork

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

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!

Nutrition Facts : Calories 437.6, Fat 28.1, SaturatedFat 7.4, Cholesterol 117.4, Sodium 426.4, Carbohydrate 8.1, Fiber 2.5, Sugar 2.2, Protein 38.1

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