Chorizo Stuffed Pork Loin Food

CHORIZO STUFFED PORK TENDERLOIN

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!

Z TEJAS STUFFED PORK TENDERLOIN

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.

CHORIZO-STUFFED PORK TENDERLOIN

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.