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Chorizo-Stuffed Pork Tenderloin

  • 45 m
  • 45 m
EatingWell Test Kitchen
“This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin—you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string—you won't want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time. ”


    • 1 10-ounce package frozen spinach, thawed and squeezed dry
    • ½ cup shredded smoked or extra-sharp Cheddar cheese
    • 2 ounces Spanish chorizo (see Note) or hard salami, finely chopped
    • ½ teaspoon salt, divided
    • 3 cloves garlic, minced
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 1-1¼ pound pork tenderloin, trimmed
    • ¼ teaspoon freshly ground pepper


  • 1 Preheat oven to 450°F.
  • 2 Combine spinach, cheese, chorizo (or salami) and ¼ teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining ¼ teaspoon salt in another bowl; set aside.
  • 3 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 that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even ¼-inch thickness.
  • 4 Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
  • 5 Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.
  • Make Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.
  • Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at
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